A smooth, creamy Ethiopian chickpea flour stew spiced with berbere — hearty, vegan, and deeply satisfying.
Shiro wat is one of Ethiopia's most commonly eaten dishes, a smooth and comforting stew made from roasted chickpea flour (shiro powder) cooked with onions, garlic, and berbere spice. It is the everyday staple that feeds millions, especially popular during the many Orthodox Christian fasting days when animal products are avoided. Despite its humble ingredients, shiro wat is remarkably rich and satisfying.
Serves 4
Slowly cook diced onions in oil until very soft and golden, about 10 minutes.
Stir in garlic, berbere, and tomato paste. Cook for 2 minutes.
Gradually whisk in shiro powder and water, stirring constantly to prevent lumps. Simmer for 15-20 minutes, stirring often, until thick and creamy.
Season with salt. Serve on injera with other stews and salads.
Whisk the shiro powder in gradually to avoid lumps.
The stew thickens significantly as it cools — adjust with water.
Add diced tomatoes and green peppers for shiro tegabino, a richer version.
Refrigerate for up to 3 days.
Per serving (250g) · 4 servings total
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