ethiopianstewchickpeaveganberberequickbeginner

Shiro Wat

Name: Shiro Wat
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Ethiopian
Ingredients: 120 g chickpea flour; 450 ml hot water; 180 g yellow onion, finely diced; 10 g garlic, minced; 100 g tomato, finely diced; 12 g berbere; 30 ml neutral oil; 2 g ground ginger; 1 g ground turmeric; 5 g fine salt; 30-80 ml water, as needed; 5 g fresh cilantro, chopped

Shiro Wat is a silky, deeply spiced chickpea stew with sweet onion, fragrant garlic, and the warm heat of berbere. This quick beginner-friendly version is hearty, comforting, and perfect for scooping up with injera or flatbread.

30 min

2 servings

386 kcal

Ethiopian

Ingredients

Shiro base

120 gchickpea flour
450 mlhot water
180 gyellow onion, finely diced
10 ggarlic, minced
100 gtomato, finely diced
12 gberbere
30 mlneutral oil
2 gground ginger
1 gground turmeric
5 gfine salt

To finish

30-80 mlwater, as needed
5 gfresh cilantro, chopped

Instructions

1
Measure all ingredients first. Finely dice the onion and tomato, mince the garlic, and whisk the chickpea flour with the hot water in a bowl until completely smooth and lump-free. Let it stand while you start the stew; this short soak helps the flour hydrate evenly.
2
Heat the neutral oil in a medium saucepan over medium heat. Add the onion and cook for 6-8 minutes, stirring often, until softened and lightly golden. Do not rush this step; properly softened onion gives shiro its sweetness and body.
3
Add the garlic, berbere, ground ginger, and ground turmeric. Stir constantly for 30-45 seconds until fragrant. If the pan looks dry, lower the heat so the spices do not scorch.
4
Add the tomato and salt, then cook for 3-4 minutes, stirring and mashing the tomato slightly, until it softens and the mixture becomes saucy.
5
Lower the heat to medium-low. Whisk the chickpea flour mixture again, then pour it into the saucepan in a steady stream while stirring continuously. Cook for 5-7 minutes, stirring frequently with a whisk or wooden spoon, until the stew thickens to a smooth, spoonable consistency and the raw chickpea aroma disappears. Add a little extra water as needed to loosen it; shiro should be thick but not pasty.
6
Taste and adjust the consistency one last time. Simmer gently for 1 minute, then remove from the heat and rest for 2 minutes; it will thicken slightly as it sits.
7
Spoon into warm bowls and scatter with chopped cilantro. Serve immediately, ideally with injera or flatbread.

Nutrition per serving

386 kcal

Calories

12g

Protein

35g

Carbs

22g

Fat

Fiber

Notes

•For a more traditional flavor, replace the neutral oil with the same amount of vegan niter kibbeh if available.
•Berbere blends vary in heat; start with 8 g if yours is especially hot and add more to taste.
•If lumps form, whisk vigorously while the stew is still thin; once fully thickened, lumps are harder to remove.
•Shiro thickens quickly off the heat, so keep a little hot water nearby to adjust before serving.

Background

Shiro Wat is one of Ethiopia's most beloved everyday stews, especially valued for its affordability, comfort, and suitability for fasting days when animal products are avoided. Made from ground chickpeas or broad beans, it is a staple in many Ethiopian homes and is commonly eaten with injera as part of a shared meal.

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