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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/ethiopian-shiro-wat-recipe/