Ethiopian Shiro Wat Recipe

Introduction

Shiro Wat is a comforting Ethiopian stew made from chickpea flour and fragrant spices. Rich and flavorful, this dish is a staple in Ethiopian cuisine and pairs beautifully with injera or rice. It’s a perfect vegan option that brings warmth and depth to any meal.

Ingredients

• ¾ cup chickpea flour
• 1 tablespoon berbere powder
• 1 teaspoon ground cardamom (optional)
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon salt (adjust to taste)
• ⅓ cup olive oil
• 1 large onion, diced
• 1 teaspoon minced garlic
• 1 tablespoon tomato paste
• 3 cups water

Instructions

1. Step 1: In a large skillet, dry roast the chickpea flour with the berbere powder, ground cardamom, cumin powder, and garlic powder over medium heat. Stir frequently until fragrant, then set the mixture aside. You may add salt now or later during cooking.
2. Step 2: Heat the olive oil in a medium pot or Dutch oven over low to medium heat. Add the diced onion and sauté for 1-2 minutes until fragrant, being careful not to brown it.
3. Step 3: Add the minced garlic and tomato paste to the pot, stirring for about 30 seconds until the garlic is aromatic.
4. Step 4: Stir in the roasted shiro powder and salt. Pour in the water and bring the mixture to a boil over medium heat.
5. Step 5: Reduce the heat to low-medium and let the stew simmer for 20 to 30 minutes, stirring every five minutes to prevent sticking. The stew will thicken and the oil will rise to the surface when done.
6. Step 6: Taste and adjust salt if needed. Serve hot alongside injera or rice for a traditional experience.

Tips & Variations

• For an authentic flavor, use fresh berbere spice or buy pre-made shiro powder from an Ethiopian store if available.
• If you prefer a thinner stew, add more water gradually while cooking.
• To add extra richness, finish with a drizzle of clarified butter (niter kibbeh) instead of olive oil.

Storage

Store any leftover Shiro Wat in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of chickpea flour?

Chickpea flour is essential for the authentic taste and texture of Shiro Wat. Regular flour will not provide the same nutty flavor or thickness.

Is Shiro Wat spicy?

Shiro Wat has a moderate heat level primarily from berbere spice, which can be adjusted to your preference by altering the amount used.

Ethiopian Shiro Wat Recipe

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4.5 from 95 reviews

Shiro Wat is a traditional Ethiopian stew made from roasted chickpea flour and aromatic spices, simmered to a rich and creamy consistency. This flavorful vegan dish is commonly served with injera or rice and is a staple in Ethiopian cuisine, offering a comforting and hearty meal with vibrant spice notes.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Ethiopian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• ¾ cup chickpea flour
• 1 tablespoon berbere powder
• 1 teaspoon ground cardamom (optional)
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon salt (adjust to taste)

Wet Ingredients

• ⅓ cup olive oil
• 1 large onion, diced
• 1 teaspoon minced garlic
• 1 tablespoon tomato paste
• 3 cups water

Instructions

1. Make Shiro Powder: Dry roast ¾ cup of chickpea flour with 1 tablespoon of berbere powder, 1 teaspoon each of ground cardamom, cumin powder, and garlic powder in a large skillet over medium heat. Stir constantly until fragrant and lightly toasted, then set aside. You may add salt now or later during cooking.
2. Sauté Aromatics: In a medium pot or Dutch oven, heat ⅓ cup of olive oil over low to medium heat. Add the diced onion and cook for 1-2 minutes, stirring often, until the onions become fragrant but do not brown.
3. Add Garlic and Tomato Paste: Add 1 teaspoon minced garlic and 1 tablespoon tomato paste to the pot. Sauté for about 30 seconds until the garlic releases its aroma and the tomato paste is well incorporated.
4. Cook the Stew: Add the prepared shiro powder and salt to the pot along with 3 cups of water. Bring the mixture to a boil over medium heat, then reduce heat to low-medium. Simmer uncovered for 20-30 minutes, stirring every 5 minutes to prevent sticking, until the stew thickens to your preferred consistency and the oil rises to the surface.
5. Adjust Seasoning and Serve: Taste and adjust salt if necessary. Serve the hot Shiro Wat alongside injera or rice for a traditional Ethiopian meal.

Notes

• For an authentic flavor, use freshly ground spices if possible.
• If you have access to an Ethiopian grocery store, pre-made shiro powder can be purchased instead of making your own spice blend.
• Avoid browning the onions when sautéing to keep the stew’s flavor delicate and balanced.
• Stir regularly while simmering to prevent lumps and sticking.
• Shiro Wat is naturally vegan and gluten-free, making it suitable for many dietary preferences.

Keywords: Ethiopian Shiro Wat, Chickpea Stew, Berbere, Vegan Ethiopian Recipe, Traditional Ethiopian Dish