A creamy Ethiopian chickpea stew with earthy flavors.
Shiro Wat is a beloved Ethiopian dish known for its creamy texture and rich, earthy flavors. Made from ground chickpeas or broad beans, this stew is a staple in Ethiopian households, especially during fasting periods when meat is not consumed. The dish is simple yet flavorful, relying on a few key ingredients to create a satisfying meal. The preparation of Shiro Wat begins with sautéing onions, garlic, and ginger in oil. The ground chickpea flour is then mixed with water and added to the pot, creating a thick, creamy stew. Berbere, the quintessential Ethiopian spice mix, is added to infuse the dish with warmth and depth. The stew is cooked slowly, allowing the flavors to meld together and the chickpea flour to thicken the sauce. Shiro Wat is traditionally served with injera, the spongy Ethiopian flatbread that perfectly complements the stew's creamy texture. The dish is a favorite among vegetarians and vegans for its hearty and nutritious qualities. Its simplicity and comforting flavor make Shiro Wat a cherished part of Ethiopian cuisine, enjoyed by people of all ages.
Serves 4
Heat oil in a pot, add onion, garlic, and ginger; sauté until soft.
Cook on medium-low heat to avoid burning.
Mix chickpea flour with water to form a smooth paste.
Ensure there are no lumps for a smooth texture.
Add the chickpea mixture and berbere to the pot; stir well.
Stir continuously to avoid clumping.
Simmer the mixture, stirring occasionally, until thickened.
Adjust thickness with water if necessary.
Serve hot with injera or rice.
Garnish with fresh herbs for added flavor.
Serve with injera
Adjust spice level as preferred
Use fresh spices for best flavor
Add spinach for extra nutrition
Include tomatoes for a tangy twist
Refrigerate leftovers in an airtight container for up to 3 days.
Shiro Wat is a traditional Ethiopian dish made from chickpeas or broad beans. It is a popular choice during fasting periods and showcases the ingenuity of Ethiopian vegetarian cooking.
Yes, broad beans are a common alternative.
Yes, the stew itself is gluten-free, but check accompanying sides.
Yes, it can be frozen for up to 2 months.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes