Shiro Wat

Name: Shiro Wat
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 cup Shiro Powder, spiced chickpea flour blend; 1 large Onion, finely chopped; 3 cloves of Garlic, minced; 3 tbsp Niter Kibbeh, Ethiopian spiced clarified butter; 3 cups Water, about 720 ml; 3/4 tsp Salt, to taste

Shiro Wat is a velvety Ethiopian chickpea stew, richly flavored with spiced clarified butter and gently toasted shiro powder. It’s a comforting, aromatic dish that thickens into a smooth, savory sauce perfect for scooping with injera or steamed rice.

Shiro Wat is a velvety Ethiopian chickpea stew, richly flavored with spiced clarified butter and gently toasted shiro powder. It’s... Show more

Traditional Ethiopian Recipe

Health Grade

B · Healthy

Rating

4.6

Time

40 min

Price

0,70 €

Calories

247 kcal

vegetarian

low calorie

easy

gluten free

Method

Prep the aromatics

Finely chop the Onion and mince the Garlic so they cook evenly and melt into the stew. Keeping the pieces small helps the sauce turn smooth instead of chunky.

Make the slurry

In a bowl, whisk the Shiro Powder with 1 cup of Water until completely smooth and pourable, with no dry pockets or lumps. If it feels too thick to whisk easily, loosen it with a little more water until it looks like a thin batter.

Cook the base

Set a medium saucepan over medium heat and melt the Niter Kibbeh. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes. Stir in the garlic for 30 seconds, then slowly whisk in the shiro slurry and the remaining water a little at a time so the mixture stays smooth.

Simmer and season

Bring the stew to a gentle simmer, then cook, stirring often, until it turns thick, glossy, and spoonable, about 10 minutes. Stir in the Salt and taste, adding a little more if needed until the flavor is savory and balanced.