Ethiopian Shiro Wat Recipe

Introduction

Shiro Wat is a beloved Ethiopian stew made from chickpea flour and rich spices. This comforting dish is flavorful, hearty, and perfect served with injera or rice. It showcases the depth of Ethiopian cuisine in a simple, satisfying way.

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: On a large skillet, dry roast the chickpea flour with berbere powder, cardamom, cumin, and garlic powder over medium heat. Stir frequently until fragrant, then set aside. Add salt now or later according to your preference.
2. Step 2: In a medium pot or Dutch oven, heat olive oil over low to medium heat. Add the diced onion and sauté for 1-2 minutes without browning to release aromatics.
3. Step 3: Add minced garlic and tomato paste to the pot. Sauté for about 30 seconds until the garlic is fragrant.
4. Step 4: Stir in the roasted shiro powder mixture, salt, and water. Bring to a boil over medium heat.
5. Step 5: Reduce heat to low-medium and simmer for 20-30 minutes, stirring every 5 minutes to prevent sticking. The stew will thicken and oil will rise to the top when done.
6. Step 6: Taste and adjust salt if needed. Serve the shiro wat hot with rice or injera.

Tips & Variations

• If available, use store-bought shiro powder for convenience and authentic flavor.
• Adjust berbere spice to make the dish more or less spicy according to your taste.
• For a richer flavor, try adding a touch of smoked paprika or substitute olive oil with niter kibbeh (Ethiopian spiced butter).

Storage

Store leftover shiro wat in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water to loosen the consistency if needed. This stew also freezes well for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour instead of chickpea flour?

Chickpea flour is essential for the authentic texture and flavor of shiro wat. Other flours won’t provide the same taste or consistency.

Is shiro wat vegan?

Yes, this recipe is naturally vegan using plant-based ingredients only. Just be sure to use oil instead of traditional spiced butter if you prefer vegan fat.

Ethiopian Shiro Wat Recipe

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★★★★★

4.5 from 76 reviews

Ethiopian Shiro Wat is a rich and flavorful chickpea flour stew infused with traditional spices like berbere, cardamom, and cumin. This comforting dish features a smooth, thick texture and is cooked gently to bring out the aromatic layers of onion, garlic, and tomato paste. Perfect as a vegan and gluten-free option, it pairs wonderfully with rice or injera, making it a staple in Ethiopian cuisine.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Ethiopian
• Diet: Gluten Free, Vegan

Ingredients

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Shiro Powder

• 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)

Shiro Wat

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

Instructions

1. Prepare Shiro Powder: In a large skillet, dry roast the chickpea flour along with berbere powder, ground cardamom, cumin powder, and garlic powder over medium heat. Stir frequently until aromatic and slightly toasted. Set aside. You may add salt now or later.
2. Sauté Aromatics: Heat olive oil in a medium-sized pot or Dutch oven over low to medium heat. Add the diced onion and cook for 1-2 minutes, stirring occasionally, just until fragrant but not browned.
3. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Sauté for about 30 seconds until the garlic releases its aroma and the tomato paste is well incorporated.
4. Cook Shiro Wat: Add the prepared shiro powder mixture and salt to the pot, then pour in 3 cups of water. Stir well to combine. Bring the mixture to a boil over medium heat.
5. Simmer and Thicken: Once boiling, reduce the heat to low-medium and let the stew simmer for 20 to 30 minutes. Stir every 5 minutes to prevent sticking. The stew will thicken, and oil will rise to the top when done.
6. Final Seasoning and Serve: Taste the stew and adjust salt as needed. Serve hot, traditionally with rice or injera for an authentic Ethiopian meal experience.

Notes

• Optional: If an Ethiopian grocery store is accessible, you can substitute homemade shiro powder with pre-made shiro powder for convenience.
• Adjust water quantity to control the stew’s thickness according to your preference.
• Do not brown the onions; cooking them just until fragrant preserves the dish’s authentic flavor.
• Stirring frequently during simmering prevents the stew from sticking and burning at the bottom.
• Serve with injera bread for a traditional Ethiopian dining experience, or use rice for a more familiar pairing.

Keywords: Ethiopian Shiro Wat, chickpea flour stew, berbere, vegan stew, gluten free Ethiopian recipe, injera accompaniment, traditional Ethiopian food