Shiro Wat (Ethiopian Chickpea Stew)
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The Tale of Shiro Wat (Ethiopian Chickpea Stew)
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Shiro wat, a thick stew of spiced chickpea or broad-bean flour, became a fixture of Ethiopian Orthodox Christian cooking, which forbids meat and dairy on Wednesdays, Fridays, and roughly half the calendar year. Cheap, filling, and protein-rich, it grew into one of the country's most beloved everyday dishes regardless of religious observance, eaten scooped up with injera.
Ingredients
Scale:· 4 servings
- 1 cup shiro powder (spiced chickpea flour)
- 3 cups water
- 1 onion, finely chopped
- 3 tbsp niter kibbeh or oil
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp berbere spice blend
- 1 tomato, diced
- Salt to taste
Instructions
- 1Sauté the onion in niter kibbeh over medium heat until golden, about 8 minutes.
- 2Add garlic, ginger, and berbere and cook 2 minutes until fragrant.
- 3Stir in the diced tomato and cook until softened.
- 4Whisk the shiro powder into the water in a separate bowl until smooth and lump-free.
- 5Pour the shiro slurry into the pot, stirring constantly.
- 6Simmer over low heat, stirring often, until thickened, about 12-15 minutes.
- 7Season with salt and serve hot with injera.
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