Description
This Ethiopian Shiro Wat (Chickpea Stew) is a vegan, gluten-free, and protein-packed dish made with chickpea flour and Berbere spice mix. A rich and creamy stew, it's an authentic, comforting meal that's perfect with injera or rice. Quick and easy to make, this hearty Ethiopian stew is full of aromatic spices, making it a great choice for those following a plant-based diet or looking for a wholesome, flavorful meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Berbere spice mix (adjust to taste)
- 1/2 cup chickpea flour (shiro flour)
- 2 1/2 cups water or vegetable broth
- 1/4 teaspoon salt (or to taste)
- Optional: Fresh cilantro for garnish
- Injera or rice for serving
Instructions
- Heat the vegetable oil in a medium-sized pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden brown.
- Stir in the garlic, ginger, and Berbere spice mix. Cook for 1-2 minutes, stirring constantly, to release the spices' aroma.
- Gradually whisk in the chickpea flour, ensuring no lumps form. Cook for 1-2 minutes, stirring frequently.
- Slowly pour in the water or vegetable broth while whisking continuously to create a smooth consistency.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for 10-15 minutes, stirring occasionally, until the stew thickens.
- Season with salt to taste and adjust spices as desired.
- Serve hot with injera or rice, garnished with fresh cilantro if desired.
Notes
- For extra flavor, feel free to add veggies like tomatoes, spinach, or carrots.
- Adjust Berbere spice mix to suit your spice preference.
- You can make this dish ahead of time; it tastes even better the next day.
- Shiro Wat is ideal for meal prepping, and leftovers can be stored in the fridge or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
