Description
This Ethiopian Shiro Wat (Chickpea Stew) is a vegan, gluten-free, and protein-packed dish made with chickpea flour and Berbere spice mix. A rich and creamy stew, it’s an authentic and comforting meal perfect with injera or rice.
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)
- ½ cup chickpea flour (shiro flour)
- 2 ½ cups water or vegetable broth
- ¼ teaspoon salt (or to taste)
- Optional: fresh cilantro for garnish
- Injera or rice for serving
Instructions
- Heat the vegetable oil in a medium pot over medium heat. Add the chopped onion and sauté for 5–7 minutes until golden brown.
- Stir in garlic, ginger, and Berbere spice mix. Cook for 1–2 minutes until fragrant.
- Gradually whisk in the chickpea flour, ensuring no lumps form. Cook for 1–2 minutes.
- Slowly pour in water or vegetable broth while whisking continuously to create a smooth mixture.
- Bring to a gentle simmer, then reduce heat to low. Cook for 10–15 minutes, stirring occasionally, until thickened.
- Season with salt and adjust spices to taste.
- Serve hot with injera or rice, garnished with fresh cilantro if desired.
Notes
- Add vegetables like tomatoes, spinach, or carrots for extra flavor.
- Adjust Berbere spice mix based on your spice tolerance.
- This dish tastes even better the next day.
- Great for meal prep; store in the fridge or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ethiopian