A smooth, savory stew made from powdered chickpeas or legumes (Shiro powder), onions, garlic, and often Niter Kibbeh or oil.

Shiro Wat (Chickpea Stew)

Recipe & Instructions (US Units)

Ingredients:

• 1 cup Shiro powder (roasted chickpea/legume flour, often spiced)
• 3 cups water (approx.)
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1/2 inch fresh ginger, grated (optional)
• 2-3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter) or vegetable oil
• 1 teaspoon Berbere spice blend (optional, if Shiro powder isn't heavily spiced)
• Salt to taste
• Optional: 1/2 tomato, chopped

Instructions:

1. In a medium saucepan, heat the Niter Kibbeh or vegetable oil over medium heat.
2. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Add garlic and optional ginger, cook for 1 minute until fragrant.
4. If using, stir in the Berbere spice blend and cook for another minute.
5. In a separate bowl, gradually whisk about 1 cup of water into the Shiro powder to create a smooth, lump-free paste.
6. Pour the Shiro paste into the saucepan with the onions. Stir continuously.
7. Gradually add the remaining 2 cups of water, whisking constantly to prevent lumps.
8. Bring the mixture to a gentle simmer, stirring frequently. Reduce heat to low.
9. Cover partially and cook for 15-25 minutes, stirring often (especially at the bottom) until the stew thickens and the raw flour taste is gone. Add more water if it becomes too thick.
10. If using, stir in the chopped tomato during the last 5-10 minutes.
11. Season with salt to taste.
12. Serve hot, typically scooped up with Injera.

What makes it special?*

Shiro Wat is a staple Ethiopian vegetarian stew, loved for its smooth, comforting texture and nutty flavor. Made from powdered chickpeas or other legumes (Shiro powder), often pre-mixed with spices, it's a quick-cooking, nutritious, and budget-friendly dish. Its consistency can range from soupy to thick, and it's a fundamental part of any Ethiopian vegetarian platter ('Beyaynetu').