Shiro Wat (Ethiopian Chickpea Stew)
Shiro wat is a smooth Ethiopian stew made from finely milled chickpea flour, slowly whisked into an onion, berbere, and niter-kibbeh base and served with injera.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cook the onion without oil over medium-low heat until soft and most of its moisture has evaporated.
- 2
Add the niter kibbeh, garlic, and berbere; cook gently for 2 minutes without scorching the spice.
- 3
Whisk the shiro flour with 1 cup of the hot water until completely smooth.
- 4
Stir the remaining hot water into the onion base, then slowly whisk in the shiro mixture.
- 5
Simmer gently for 20 to 25 minutes, stirring often, until glossy and thick enough to coat injera.
- 6
Season with salt and serve hot with injera.
Cook notes
Tips
For a creamier texture, blend the chickpeas (or lentils) into a finer flour before adding them to the pot.
Adjust the amount of berbere spice based on your heat preference.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover Shiro in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze Shiro for up to 3 months.
Substitutions
- Use ground yellow peas instead of ground chickpeas for a different flavor profile.
- If you don't have berbere spice, use a mix of chili powder and cumin.
What to Serve With
- Injera
- Steamed rice
- Sauteed greens
Common Mistakes
- Not stirring the mixture often, which can lead to sticking or burning.
- Adding too much water can make Shiro too soupy; adjust as needed.
Recipe FAQ
What is the main ingredient in Shiro?
The main ingredient in Shiro is ground chickpeas or lentils.
Can I make Shiro spicier?
Yes, you can add more berbere spice to increase the heat.
What is traditionally served with Shiro?
Shiro is commonly served with injera, a type of Ethiopian flatbread.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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