Ethiopian Shiro Wat – A Creamy, Spicy Chickpea Stew You’ll Love
Ethiopian Shiro Wat (Chickpea Stew) – a creamy, aromatic, and comforting Ethiopian stew made from spiced chickpea flour, simmered with Berbere spice, garlic, ginger, and onions. This vegan and gluten-free stew is a staple of Ethiopian cuisine, traditionally served with injera bread. Ready in under 30 minutes!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish, Stew
- Method: Simmer, Sauté
- Cuisine: Ethiopian, African
Ingredients
Scale
- 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
- Berbere is a traditional Ethiopian spice blend – find it at African grocery stores, specialty spice shops, or make your own at home.
- Shiro flour is finely ground chickpea flour specifically for this dish – regular chickpea flour (besan/gram flour) works perfectly as a substitute.
- Whisk continuously when adding chickpea flour and liquid to prevent lumps.
- For a richer flavor, use vegetable broth instead of water.
- Add chopped tomatoes or tomato paste for extra depth of flavor.
- Adjust Berbere amount based on your heat preference – start with 1 tablespoon and add more.
- Traditionally served with injera (Ethiopian sourdough flatbread), but rice, quinoa, or crusty bread work wonderfully.
- Leftovers can be refrigerated for up to 5 days and actually taste better the next day as flavors meld.
- This stew thickens as it cools – add a splash of water when reheating.