Shiro Wat

Nutrition · per serving

Steps

1. 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.

   180 g yellow onion, finely diced100 g tomato, finely diced10 g garlic, minced120 g chickpea flour450 ml hot water
2. 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.

   30 ml neutral oil180 g yellow onion, finely diced
3. 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.

   10 g garlic, minced12 g berbere2 g ground ginger1 g ground turmeric
4. 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.

   100 g tomato, finely diced5 g fine salt
5. 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.

   120 g chickpea flour450 ml hot water30-80 ml water, as needed
6. 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. 7

   Spoon into warm bowls and scatter with chopped cilantro. Serve immediately, ideally with injera or flatbread.

   5 g fresh cilantro, chopped

Origin & History

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.