Description
Ethiopian Shiro Wat is a flavorful and hearty chickpea stew made from chickpea flour and traditional Ethiopian spices like Berbere. This comforting dish is slowly simmered to develop a rich, smooth texture and is typically served with injera or rice, making it a perfect vegan and gluten-free meal option.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Berbere spice mix (adjust to taste)
- 1/2 cup chickpea flour (shiro flour)
- 2 1/2 cups water or vegetable broth
- 1/4 teaspoon salt (or to taste)
Optional Garnish and Serving
- Fresh cilantro for garnish
- Injera or rice for serving
Instructions
- Heat the oil and sauté onion: Heat the vegetable oil in a medium-sized pot over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until it turns golden brown.
- Add garlic, ginger, and Berbere: Stir in the minced garlic, ginger, and Berbere spice mix. Cook for 1-2 minutes, stirring constantly to release the aromas and flavors of the spices.
- Incorporate chickpea flour: Gradually whisk in the chickpea flour, making sure no lumps form, and cook for another 1-2 minutes while stirring frequently.
- Add liquid: Slowly pour in the water or vegetable broth while whisking continuously to create a smooth, lump-free batter.
- Simmer to thicken: Bring the mixture to a gentle simmer, reduce the heat to low, and cook for 10-15 minutes, stirring occasionally, until the stew thickens to your desired consistency.
- Season and adjust: Season with salt to taste, and adjust the spice level as preferred.
- Serve: Serve the hot shiro wat with injera or rice. Garnish with fresh cilantro if desired for added brightness and flavor.
Notes
- Berbere spice mix can vary in heat, so adjust the quantity based on your spice tolerance.
- Stir frequently during simmering to prevent sticking and ensure even cooking.
- For a richer flavor, vegetable broth is recommended over water.
- Shiro Wat is a traditional Ethiopian dish that is naturally vegan and gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
