Overview
A classic Ethiopian chickpea flour stew packed with aromatic spices and savory depth.
Ethiopian Shiro Wat
An authentic recipe for traditional Ethiopian Shiro Wat, combining spiced chickpea flour, berbere, and aromatics into a smooth, savory stew.
Ready in
40 min
Makes 4 servings
Prep
15m
Cook
25m
Level
Easy
About this recipe
An authentic recipe for traditional Ethiopian Shiro Wat, combining spiced chickpea flour, berbere, and aromatics into a smooth, savory stew.
A comforting and flavorful Ethiopian stew made from powdered chickpeas or broad beans simmered in a rich spiced sauce with berbere and niter kibbeh.
Ingredients
Main
Aromatics
Spices & Fat
Garnish
Equipment
- Heavy-bottomed pot or saucepan Essential for simmering without burning
- Whisk For ensuring a smooth lump-free texture
- Wooden spoon
Instructions
-
Heat a dry saucepan or pot over medium heat and sauté the finely chopped red onions without oil until translucent and slightly browned.
-
Add the niter kibbeh (or vegetable oil), minced garlic, and ginger, stirring continuously until fragrant.
-
Stir in the berbere spice blend and chopped tomatoes, cooking for about 3-5 minutes until the oil separates slightly.
-
Gradually whisk in the water to avoid lumps, then bring the mixture to a gentle simmer.
-
Slowly sprinkle in the shiro powder while whisking vigorously, then reduce heat and let it simmer for 15-20 minutes, stirring frequently until thickened to a smooth consistency.
20 min -
Season with salt to taste and serve hot.
Nutrition
Calories
220
Protein
9g
Carbs
20g
Fat
12g
Fiber
5g
Sugar
4g
Sodium
420mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.4
/10
Expert
4.9
95% conf.
Expert Review
Verdict
A deeply comforting, rich, and spice-infused vegetarian masterpiece that represents the heart of Ethiopian home cooking.
Pros
- Rich and hearty flavors
- Quick and easy to prepare
- Naturally vegetarian
Cons
- Requires specialty ingredients like berbere
AI Insights
Summary
An authentic recipe for traditional Ethiopian Shiro Wat, combining spiced chickpea flour, berbere, and aromatics into a smooth, savory stew.
Tips
- Whisk continuously when adding shiro powder to prevent lumps from forming
- Adjust the amount of berbere to control the heat level of the stew
- Serve hot directly over fresh injera bread for the authentic experience
Substitutions
- Niter kibbeh → Melted coconut oil or olive oil (for a vegan version)
- Shiro powder → Finely ground chickpea flour with a pinch of garlic powder
Storage
Store leftover shiro wat in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.
Pairing
- Fresh Ethiopian Injera bread
- Gomen (spiced collard greens) and Ayibe (cottage cheese)
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
What is Shiro powder?
Shiro powder is a finely milled flour made from dried chickpeas, split peas, or broad beans blended with various spices like garlic and ginger.
How is Shiro Wat traditionally served?
It is served scooped on top of spongy Ethiopian injera bread, often accompanied by dollops of ayibe (cottage cheese) and greens (gomen).
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