Main CourseDinnerLunch

Shiro Wat

Name: Shiro Wat
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: ethiopian
Ingredients: 1.5 cup chickpea flour; 6 cup water; 1 pcs yellow onion finely chopped; 4 clove garlic minced; 1 tbsp ginger grated; 3 tbsp berbere spice blend; 3 tbsp vegetable oil; 1 tbsp tomato paste; 1 tsp salt; 0.5 tsp black pepper

Shiro wat is a classic Ethiopian chickpea stew, celebrated for its rich, earthy flavors and creamy texture. This vegan version features finely ground chickpeas simmered with berbere spice, onions, garlic, and ginger. It's a comforting and hearty dish, perfect served with injera or rice.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 288 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1.5 cupchickpea flour
6 cupwater
1 pcsyellow onion, finely chopped
4 clovegarlic, minced
1 tbspginger, grated
3 tbspberbere spice blend
3 tbspvegetable oil
1 tbsptomato paste
1 tspsalt
0.5 tspblack pepper

Equipment

large pot · cutting board · knife · whisk

The method

Step by step

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the chopped yellow onion and sauté for 8-10 minutes until softened and translucent, stirring occasionally.
About 10 min
Cook’s note: Do not rush this step; properly caramelizing the onions builds a strong flavor base.
3
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
4
Add the berbere spice blend and tomato paste, stirring well to combine with the onion mixture. Cook for 2-3 minutes, allowing the spices to toast.
About 3 min
5
Gradually whisk in the chickpea flour, a little at a time, to create a thick paste. Continue to cook for 2-3 minutes, stirring constantly.
About 3 min
Cook’s note: Whisking slowly prevents lumps from forming.
6
Slowly pour in the water, whisking continuously to ensure a smooth consistency. Bring the mixture to a gentle boil.
About 3 min
7
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring every 5-7 minutes to prevent sticking and ensure even cooking.
About 30 min
Cook’s note: The shiro will thicken considerably as it cooks.
8
Stir in the salt and black pepper, then taste and adjust seasonings as needed.
About 1 min
9
Remove from heat and let it rest for a few minutes before serving.
About 2 min

Per serving

Nutrition

71%Score

Calories: 288kcal
Protein: 9.7g
Carbs: 32.2g
Fat: 13.9g
Fibre: 7.6g
Sugar: 6.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover shiro wat in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if needed to reach desired consistency.