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Ethiopian Shiro Wat Recipe

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4.2 from 10 reviews

Ethiopian Shiro Wat is a flavorful, hearty stew made from chickpea flour and a blend of aromatic spices including berbere, cumin, and garlic. This traditional Ethiopian dish is slow-simmered to develop a rich, thick texture and is commonly served with injera or rice, offering a comforting and protein-rich meal perfect for vegetarians.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Spice Mix

  • ¾ cup chickpea flour
  • 1 tablespoon berbere powder
  • 1 teaspoon ground cardamom (optional)
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (adjust to taste)

Stew Base

  • ⅓ cup olive oil
  • 1 large onion, diced
  • 1 teaspoon minced garlic
  • 1 tablespoon tomato paste
  • 3 cups water

Instructions

  1. Make the Shiro Powder: In a large skillet over medium heat, dry roast the chickpea flour together with berbere powder, ground cardamom, cumin powder, and garlic powder. Stir frequently to prevent burning and cook until fragrant. Remove from heat and set aside. You can add salt now or later.
  2. Sauté Aromatics: In a medium pot or Dutch oven, heat the olive oil over low to medium heat. Add the diced onion and sauté for 1-2 minutes just until the onions release their fragrance but are not browned.
  3. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste and continue sautéing for 30 seconds until the garlic is fragrant, ensuring the tomato paste is well incorporated.
  4. Cook Shiro Wat: Add the roasted shiro powder, salt, and 3 cups of water to the pot. Increase heat to medium and bring the mixture to a boil. Then reduce to low-medium heat and simmer gently, stirring every 5 minutes to prevent sticking, for 20 to 30 minutes until the stew thickens and the oil rises to the top.
  5. Finalize and Serve: Taste the stew and adjust the salt as needed. Serve hot alongside rice or injera for a traditional Ethiopian meal.

Notes

  • For authentic flavor, use berbere powder, a key Ethiopian spice blend that can be found in specialty stores or online.
  • Do not let the onions brown while sautéing to maintain a delicate flavor.
  • Stir frequently during simmering to prevent the chickpea flour from sticking and burning on the bottom of the pot.
  • If you cannot find shiro powder, roasting your own spice mix as described gives the best fresh flavor.
  • This dish is naturally vegetarian and vegan.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Ethiopian
  • Diet: Vegan

Find it online: https://recipeteach.com/ethiopian-shiro-wat-recipe/