Description
Ethiopian Shiro Wat is a flavorful, comforting chickpea stew made with chickpea flour and fragrant Berbere spices. This traditional Ethiopian dish is hearty, vegan, and perfect served over injera or rice for a wholesome meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Berbere spice mix (adjust to taste)
- 1/2 cup chickpea flour (shiro flour)
- 2 1/2 cups water or vegetable broth
- 1/4 teaspoon salt (or to taste)
To Serve
- Optional: Fresh cilantro for garnish
- Injera or rice for serving
Instructions
- Heat the Oil and Sauté Onion: Heat the vegetable oil in a medium-sized pot over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until it turns golden brown, which forms the flavor base of the stew.
- Add Aromatics and Spices: Stir in the minced garlic, ginger, and Berbere spice mix. Cook for 1-2 minutes, stirring constantly to release the rich aromas and deepen the flavor profile.
- Incorporate Chickpea Flour: Gradually whisk in the chickpea flour, ensuring you break up lumps for a smooth texture. Cook for 1-2 minutes, stirring frequently to lightly toast the flour.
- Add Liquids: Slowly pour in the water or vegetable broth while whisking continuously to maintain a lump-free consistency and create a smooth stew base.
- Simmer and Thicken: Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 10-15 minutes, stirring occasionally, until the stew thickens to a creamy texture.
- Season and Adjust: Add salt to taste and adjust the spices as desired for a balanced, flavorful stew.
- Serve: Serve the hot Shiro Wat over injera or rice and garnish with fresh cilantro if desired for an authentic Ethiopian experience.
Notes
- Adjust the amount of Berbere spice mix depending on your spice tolerance.
- Use vegetable broth instead of water for a richer flavor.
- Stir frequently during simmering to prevent the stew from sticking to the bottom of the pot.
- Shiro Wat is naturally vegan and gluten-free, perfect for special diets.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop with a splash of water.
