Description
Authentic Ethiopian Shiro Wat recipe: a silky, spiced chickpea stew served with injera. Vegan-friendly, comforting, and packed with flavor.
Ingredients
- 1 cup shiro flour (chickpea or broad bean)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2–3 tbsp berbere spice
- 2 tbsp niter kibbeh (or olive oil)
- 3 cups water or vegetable broth
- 1 tomato, chopped (optional)
- Salt, to taste
- Fresh herbs for garnish
- Injera bread for serving
Instructions
- Sauté onion in niter kibbeh until golden.
- Add garlic and ginger; cook 2 minutes.
- Stir in berbere spice and toast briefly.
- Add tomato and cook down.
- Whisk in shiro flour slowly.
- Add water gradually, stirring constantly.
- Simmer 10–15 minutes until creamy.
- Serve hot with injera and garnish with herbs.
Notes
- Substitute olive oil for vegan version.
- Use ground chickpeas if no shiro flour available.
- Store leftovers up to 4 days in fridge.
- Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg