Description
Ethiopian Shiro Wat is a rich, flavorful chickpea stew made with chickpea flour, aromatic spices, and Berbere spice mix. This comforting dish is traditionally served with injera or rice and is perfect as a hearty vegan entrée or side dish.
Ingredients
Scale
Main Ingredients
- 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 Garnish
- Fresh cilantro for garnish
Serving Suggestions
- Injera or rice for serving
Instructions
- Heat oil and sauté onions: 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 to develop a deep, sweet flavor base.
- Add aromatics and spices: Stir in the minced garlic, ginger, and Berbere spice mix. Cook for 1-2 minutes, stirring constantly, to release the vibrant aromas and meld the flavors.
- Incorporate chickpea flour: Gradually whisk in the chickpea flour, ensuring no lumps form. Cook for 1-2 minutes while stirring frequently to toast the flour slightly, enhancing its nuttiness.
- Add liquid and mix smooth: Slowly pour in the water or vegetable broth while whisking continuously to create a smooth and even consistency without lumps.
- Simmer and thicken: Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for 10-15 minutes, stirring occasionally, until the stew thickens to a creamy, rich texture.
- Season and adjust: Season with salt to taste and adjust the Berbere spice level if desired, ensuring the stew suits your palate perfectly.
- Serve: Serve the Shiro Wat hot with traditional injera or rice, garnished with fresh cilantro if you like for a pop of color and freshness.
Notes
- You can adjust the amount of Berbere spice to make the stew milder or spicier according to your preference.
- Use vegetable broth instead of water for a richer flavor.
- Constant whisking when adding chickpea flour prevents lumps and ensures a smooth stew.
- Shiro Wat is naturally vegan and gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
