Shiro Wat (Ethiopian Chickpea Flour Stew)
Local name: ሽሮ ወጥ
In short: A creamy, spicy stew of ground chickpeas simmered with onions, garlic and berbere, a quick vegan staple of Ethiopian fasting days. It takes about 55 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 225 kcal
Shiro wat is a smooth, thick stew made from ground chickpeas and spices, and it is the dish Ethiopians turn to when they need something quick, cheap and filling. The powder cooks into a creamy, spicy purée over a base of slowly cooked onion, garlic and berbere. It is a staple of fasting days and a favorite of vegetarians in Ethiopian restaurants. The one rule is to whisk constantly while adding the powder.
Instructions
- Put the onions in a heavy pot over medium heat with no oil. Cook for 8 to 10 minutes, stirring, adding a splash of water if they stick, until soft and reduced.
- Add the oil, garlic and ginger and cook for 3 to 4 minutes. Stir in the berbere and tomato and cook for 5 minutes until the tomato is pulpy.
- Add 400 ml (1 2/3 cups) of the water and bring to a gentle boil. Mix the shiro powder with the remaining 200 ml (3/4 cup) of cold water to a smooth paste.
- Whisk the paste into the pot gradually, whisking constantly so no lumps form.
- Reduce the heat to low and simmer for 15 to 20 minutes, stirring often with a wooden spoon, until the stew is thick and glossy and the oil rises to the top. Add a little water if it gets too thick.
- Season with salt and stir in the chili if using. Serve hot with injera.
Tips
- No shiro powder? Mix 100 g (1 cup) chickpea flour with 2 tsp berbere, 1/2 tsp garlic powder, 1/2 tsp ground ginger, 1/4 tsp ground fenugreek and 1/2 tsp salt. Use it the same way.
- For shiro tegabino, finish the stew in a small clay or heavy pot with a spoonful of oil and let it bubble for 2 minutes.
Questions and answers
What is shiro made of?
Shiro is ground roasted chickpeas, sometimes mixed with broad beans, blended with spices such as berbere, garlic, ginger and Ethiopian cardamom. You can buy it ready mixed at African grocers.
Why is my shiro wat lumpy?
The powder went straight into hot liquid. Mix it with cold water first, or sift it in slowly while whisking.
Can I make shiro wat richer?
Yes. Stir in an extra spoonful of oil at the end and let it bubble for a minute or two, or add a pinch of ground Ethiopian cardamom for a more fragrant stew.
How long does it take to make Shiro Wat (Ethiopian Chickpea Flour Stew)?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Shiro Wat (Ethiopian Chickpea Flour Stew)?
About 225 kcal per serving, with 7 g of protein, 23 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 225 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 23 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 6 g |
| Sodium | 580 mg |
Estimated values, calculated from the ingredients.
