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Shiro Wat

Authentic Ethiopian Shiro Wat recipe featuring chickpea or split pea flour simmered with aromatic onions, garlic, berbere spice, and oil or niter kibbeh.

Level Easy Prep 10 min Cook 25 min Servings 4 Score 4.8/10

Ready in

35 min

Makes 4 servings

Prep 10m

Cook 25m

Level Easy

About this recipe

Authentic Ethiopian Shiro Wat recipe featuring chickpea or split pea flour simmered with aromatic onions, garlic, berbere spice, and oil or niter kibbeh.

A comforting, thick Ethiopian stew made from powdered split peas or chickpeas and berbere spice.

Ingredients

Servings

Units

Base

1/3 cup vegetable oil or vegan niter kibbeh
2 medium red onions (finely chopped)
4 cloves garlic (minced)
1 tsp fresh ginger (grated)

Spice & Stew

2 to 3 tbsp berbere spice blend (adjust to preferred heat)
1 cup shiro powder (ground chickpea or split pea flour)
3 cups water or vegetable broth (warm)

Finishing

salt (to taste)
1 small tomato (finely chopped (optional))

Equipment

Medium saucepan or pot Heavy-bottomed works best
Whisk Crucial for preventing lumps in the shiro powder
Cutting board
Chef's knife

Instructions

Heat oil or vegan niter kibbeh in a medium saucepan over medium heat. Add the finely chopped onions and sauté slowly until they are soft, translucent, and slightly browned.
Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Stir in the berbere spice blend and chopped tomatoes if using. Cook for 3-5 minutes, stirring frequently so the spices toast without burning.
5 min
Gradually pour in 3 cups of warm water or vegetable broth while whisking continuously to prevent lumps from forming.
Slowly whisk in the shiro powder. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally as it thickens.
15 min
Season with salt to taste. If the stew becomes too thick, add a small splash of warm water. Serve hot traditionally over injera bread.

Nutrition

Calories 240

Protein 8g

Carbs 22g

Fat 14g

Fiber 5g

Sugar 4g

Sodium 420mg

Serving Size 1 portion

Cooking Timeline

Prep 10 min

Cook 25 min

Total 35 min

Recipe Scorecard

Overall 9.2 /10

Expert 4.8 95% conf.

Taste 9.5
Presentation 8.8
Nutrition 9.0
Value 9.5
Instructions 9.2
Ingredients 9.0
Time Accuracy 9.0
Difficulty 9.0
Would Make Again 9.6

Video

Watch on Youtube

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A rich, flavorful, and deeply comforting staple of Ethiopian cuisine that comes together quickly.

Pros

Quick and easy to make
Naturally vegan and gluten-free (if using pure chickpea shiro)
Incredible depth of flavor

Cons

Requires whisking constantly to avoid lumps

Overview

A comforting, thick Ethiopian stew made from powdered split peas or chickpeas and berbere spice.

AI Insights

Summary

Authentic Ethiopian Shiro Wat recipe featuring chickpea or split pea flour simmered with aromatic onions, garlic, berbere spice, and oil or niter kibbeh.

Tips

Whisk vigorously when adding the shiro powder to avoid unwanted lumps
Adjust the amount of berbere spice depending on your spice tolerance
Serve warm scooped over fresh spongy injera bread

Substitutions

Vegetable oil → traditional Ethiopian niter kibbeh (spiced clarified butter) if not vegan
Chickpea shiro powder → split pea shiro powder

Storage

Store leftover Shiro Wat in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of water as it thickens significantly when chilled.

Pairing

Soft spongy Injera bread
A side of Gomen (collard greens) or tomato salad

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FAQ

What is shiro powder?

Shiro powder is a fine flour made from ground chickpeas, dried field peas, or broad beans, heavily seasoned with spices like garlic and ginger.

Can I make Shiro Wat without berbere?

Berbere is essential for the authentic taste and color of Shiro Wat, but a mild chili powder with extra garlic and paprika can be used as a last resort substitute.