EthiopianMainVegetarian

Shiro Wat

Prep
25 minutes
Cook
35 minutes
Total
60 minutes
Serves
6
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Ingredients

Units
  • 2 cups chickpea flour (240 grams)
  • 4 large yellow onions, finely minced (28 oz)
  • 3 tablespoons clarified butter or oil (45 milliliters)
  • 6 cloves garlic, minced (1.1 oz)
  • 2 tablespoons fresh ginger, minced (20 grams)
  • 2 teaspoons berbere spice blend (10 grams)
  • 1 teaspoon fenugreek seeds (3 grams)
  • 1/2 teaspoon cayenne pepper (2 grams)
  • 3 cups water or vegetable broth (710 milliliters)
  • 1 teaspoon salt (5 grams)
  • 1/2 teaspoon black pepper (1 gram)
  • 2 tablespoons tomato paste (30 grams)
  • 1 Ethiopian chili pepper or serrano pepper, whole, optional (10 grams)

Instructions

  1. 1

    Heat the clarified butter or oil in a large, heavy-bottomed pot over medium heat for 1 minute until shimmering.

  2. 2

    Add the minced onions and cook for 8-10 minutes, stirring frequently, until they become translucent and begin to release their moisture and turn golden brown.

  3. 3

    Add the minced garlic and ginger, stirring constantly for 1-2 minutes until fragrant, being careful not to let them burn.

  4. 4

    Stir in the berbere spice blend, fenugreek seeds, cayenne pepper, and tomato paste, mixing well. Cook for 2 minutes, stirring continuously, to bloom the spices and deepen their flavors.

  5. 5

    In a separate bowl, whisk the chickpea flour into 3 cups of water or vegetable broth, stirring vigorously to create a smooth slurry with no lumps. This step is essential for avoiding clumps in the final dish.

  6. 6

    Slowly pour the chickpea flour mixture into the pot while stirring constantly with a wooden spoon or whisk to combine evenly with the onion and spice mixture.

  7. 7

    Add the whole chili pepper if using, then reduce the heat to low. Simmer uncovered for 15-20 minutes, stirring every 2-3 minutes to prevent sticking and to allow the flour to fully cook and thicken.

  8. 8

    Season with salt and black pepper, tasting and adjusting as needed. The mixture should reach the consistency of thick porridge or hummus, coating the back of a spoon. If too thick, add water by the 1/4 cup (60 milliliters) and stir well.

  9. 9

    Continue cooking on low heat for another 5-10 minutes, stirring occasionally, until the raw flour taste is completely gone and the shiro achieves a rich, deep brown color and creamy consistency.

  10. 10

    Transfer to a serving platter, creating a shallow well in the center if desired. Serve hot, optionally with injera bread alongside.