Shiro Wat — Smooth, nutty chickpea stew spiced with Berbere

A silky, nutty stew made from powdered chickpeas simmered with onions and spices. Quick-cooking, budget-friendly, and deeply satisfying, Shiro is the backbone of every Ethiopian vegetarian platter.

Instructions

1. Sauté the onion: Heat 2-3 tbsp Niter Kibbeh in a medium saucepan. Cook onion until softened and golden, 5-7 minutes. Add garlic and cook 1 minute.
2. Make the paste: In a separate bowl, whisk 1 cup Shiro powder into 1 cup water until smooth and lump-free.
3. Build the stew: Stir Berbere into the onions if using. Pour in the Shiro paste and remaining 2 cups water, whisking constantly.
4. Simmer until thick: Bring to a gentle simmer on low heat. Cook 15-25 minutes, stirring often to prevent sticking, until the stew thickens and the raw flour taste is gone. Add more water if too thick.
5. Season and serve: Salt to taste. Serve hot, scooped up with injera.

Tips

• Shiro powder is available at Ethiopian grocery stores or online; quality varies, so taste and adjust spicing
• For a richer version, add ½ chopped tomato in the last 5 minutes
• Consistency ranges from soupy to very thick — adjust water to preference