Description
Ethiopian Shiro Wat is a flavorful and hearty chickpea flour stew infused with traditional Ethiopian spices like berbere, cumin, and cardamom. It is a staple comfort dish often served with injera or rice, offering a rich, aromatic, and thick stew that is both vegan and gluten-free.
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 over medium heat, dry roast ¾ cup chickpea flour with 1 tablespoon berbere powder, 1 teaspoon ground cardamom, 1 teaspoon cumin powder, and 1 teaspoon garlic powder. Stir frequently to prevent burning. Once aromatic and slightly toasted, remove from heat and set aside. Salt can be added now or later in the cooking process.
- Sauté Aromatics: Heat ⅓ cup olive oil in a medium pot or Dutch oven over low to medium heat. Add the diced onion and cook for 1-2 minutes until fragrant but not browned, stirring occasionally.
- Add Garlic and Tomato Paste: Stir in 1 teaspoon minced garlic and 1 tablespoon tomato paste. Sauté for about 30 seconds until the garlic is fragrant, blending the flavors well.
- Combine and Cook the Stew: Add the prepared shiro powder along with salt to taste and 3 cups of water to the pot. Stir to combine thoroughly. Bring the mixture to a boil over medium heat, then reduce heat to low-medium and simmer for 20 to 30 minutes. Stir every 5 minutes to prevent sticking and encourage even thickening. The stew is ready when thickened and the oil rises to the surface.
- Adjust Seasoning and Serve: Taste the shiro wat and adjust salt if needed. Serve hot over injera, rice, or your preferred accompaniment.
Notes
- Use medium to low heat when sautéing onions and garlic to avoid burning and bitterness.
- Stir frequently during simmering to prevent the shiro from sticking to the bottom of the pot.
- Berbere powder is a key spice blend in Ethiopian cuisine that can be found in specialty markets or online.
- Shiro wat pairs wonderfully with injera, Ethiopian flatbread, but rice or bread also work well.
- Cooked shiro can be stored in the fridge for up to 3 days and reheated gently.
