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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.

Ingredients

Scale

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

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