Entree: Ethiopia – Central Culinary Region – ሺሮ ወጥ ➤ Shiro Wat (Thick Ethiopian chickpea stew simmered with spices and seasoned butter)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 3 tbsp (45 ml) niter kibbeh or clarified butter (see note)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced (about 1 tsp/5 g)
- 1–2 tbsp (15–30 ml) berbere spice blend, to taste
- 1 tbsp (15 ml) tomato paste (optional)
- 1 cup (120 g) shiro powder (ground chickpea or mixed legume flour)
- 3 cups (720 ml) water or low-sodium vegetable/chicken broth, plus more as needed
- 1 tsp (5 ml) lemon juice, or to taste
- 1 tsp (5 g) salt, or to taste
- Fresh chopped cilantro or parsley for garnish (optional)
- Injera or flatbread for serving

Instructions

1. Heat niter kibbeh and vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes.
2. Add the minced garlic and ginger and cook 1–2 minutes until fragrant. Stir in the berbere and tomato paste (if using) and cook 1 minute to bloom the spices.
3. Reduce the heat to low. Whisk the shiro powder into 1 cup (240 ml) of the water/broth to make a smooth slurry, then slowly pour into the pan, stirring constantly to avoid lumps.
4. Add the remaining 2 cups (480 ml) of water/broth and bring to a gentle simmer. Cook uncovered, stirring frequently, until the stew thickens to a creamy consistency, 10–15 minutes. Add more water/broth if it becomes too thick.
5. Season with lemon juice and salt to taste. Simmer 2–3 more minutes to meld flavors.
6. Serve hot, garnished with chopped cilantro or parsley if desired, and accompany with injera or warm flatbread.