Description
A warm and comforting Ethiopian Chickpea Stew, also known as Shiro Wat, rich in flavor and texture, perfect for any meal of the day.
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)
- 1/2 cup chickpea flour (shiro flour)
- 2 1/2 cups water or vegetable broth
- 1/4 teaspoon salt (or to taste)
- Optional: Fresh cilantro for garnish
- Injera or rice for serving
Instructions
- Heat the vegetable oil in a medium-sized pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden brown.
- Stir in the garlic, ginger, and Berbere spice mix. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chickpea flour, ensuring no lumps form. Cook for 1-2 minutes, stirring frequently.
- Slowly pour in the water or vegetable broth while whisking continuously.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for 10-15 minutes, stirring occasionally until the stew thickens.
- Season with salt to taste and adjust spices as desired.
- Serve hot with injera or rice, garnished with fresh cilantro if desired.
Notes
Use freshly ground spices for best flavor. Store leftovers in the fridge for up to a week, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg