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Shiro Wat (Spiced Chickpea Stew)

The Quirky Foodster Team

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10 minutes
Prep
25 minutes
Cook
4
Servings

Ingredients

  • 150 g (1 1/2 cups) shiro powder (spiced chickpea flour blend)
  • 2 tbsp niter kibbeh or vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp berbere spice blend
  • 2 medium tomatoes, chopped
  • 750 ml (3 cups) water
  • 1/2 tsp salt, to taste
  • 1-2 fresh green chillies, split (optional)

Method

  1. Heat the oil or niter kibbeh in a saucepan and sauté the onion over medium heat until soft and golden, about 8 minutes.
  2. Add garlic and ginger and cook for 1 minute until fragrant.
  3. Stir in the berbere and cook for 30 seconds to bloom the spices.
  4. Add the chopped tomatoes and cook until softened, about 5 minutes.
  5. Pour in the water and bring to a gentle simmer.
  6. Whisk the shiro powder into the simmering liquid gradually to avoid lumps, then reduce heat to low.
  7. Simmer for 12-15 minutes, stirring frequently, until thickened to a smooth, pourable stew.
  8. Season with salt, add whole chillies if using, and simmer 2 more minutes before serving.

Introduction: Shiro is one of Ethiopia's most beloved everyday dishes, made from seasoned, ground chickpea or broad bean flour simmered into a thick, spiced stew.

Cultural Background: Shiro is one of Ethiopia's most beloved everyday dishes, made from seasoned, ground chickpea or broad bean flour simmered into a thick, spiced stew. It is inexpensive, filling and entirely plant-based, making it a staple lunch on fasting days as well as an everyday comfort food across the country.

Tips: Whisk the shiro powder in slowly; adding it all at once causes clumping. Adjust thickness with extra water; Shiro should coat a spoon but still pour easily.

Variations: Shiro be Siga adds small pieces of meat for a heartier version. Mitin Shiro is a drier, thicker version eaten in smaller portions with extra berbere.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a saucepan over low heat with a splash of water, stirring until smooth.

FAQs:

Q: Where can I find shiro powder?
A: It is sold in Ethiopian and East African grocery stores, or online, usually labelled 'shiro powder' or 'mitin shiro'.

Q: Can I make shiro powder from scratch?
A: Yes, by roasting and grinding chickpeas or broad beans with berbere, garlic powder and other spices, though pre-made blends are more convenient.

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