Description
Ethiopian Shiro Wat is a rich and flavorful chickpea flour stew, infused with traditional spices like berbere and cumin. This hearty and aromatic dish is a staple in Ethiopian cuisine, perfect for serving with injera or rice. The recipe involves dry roasting the chickpea flour with spices, then slowly simmering it with sautéed onions, garlic, and tomato paste to create a thick, comforting stew.
Ingredients
Shiro Powder
- ¾ cup chickpea flour
- 1 tablespoon berbere powder
- 1 teaspoon ground cardamom (optional)
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
Shiro Wat
- ⅓ cup olive oil
- 1 large onion, diced
- 1 teaspoon minced garlic
- 1 tablespoon tomato paste
- 3 cups water
Instructions
- Make Shiro Powder: In a large skillet, dry roast ¾ cup chickpea flour together with 1 tablespoon berbere powder, 1 teaspoon ground cardamom, 1 teaspoon cumin powder, and 1 teaspoon garlic powder on medium heat. Stir constantly to avoid burning until fragrant – about 3-5 minutes. Remove from heat and set aside.
- Sauté Aromatics: In a medium pot or Dutch oven, heat ⅓ cup olive oil over low to medium heat. Add the diced onion and sauté gently for 1-2 minutes until the aroma is released but the onion does not brown.
- Add Garlic and Tomato Paste: Stir in 1 teaspoon minced garlic and 1 tablespoon tomato paste. Cook for about 30 seconds to a minute until the garlic becomes fragrant and the tomato paste slightly caramelizes.
- Cook the Stew: Add the prepared shiro powder and salt to the pot, then pour in 3 cups of water. Stir well to combine. Bring the mixture to a boil over medium heat.
- Simmer and Thicken: Reduce heat to low-medium and simmer the stew for 20 to 30 minutes. Stir every 5 minutes to prevent sticking and to achieve a thick, creamy consistency. The stew is ready when the oil rises to the top and it has thickened to your liking.
- Adjust Seasoning and Serve: Taste and adjust salt as needed. Serve the hot Shiro Wat with traditional injera bread or steamed rice for an authentic Ethiopian meal experience.
Notes
- You can purchase pre-made shiro powder from Ethiopian grocery stores to save time.
- Be careful not to brown the onions during sautéing; the goal is to release aroma without adding bitterness.
- Stirring frequently during simmering prevents the thick stew from sticking and burning on the bottom of the pot.
- Adjust water amount to achieve desired thickness depending on preference.
- Shiro Wat is naturally gluten-free and vegan, making it suitable for many dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Ethiopian
