Shiro Wat

Creamy chickpea flour creates a velvety Ethiopian stew enriched with caramelized onions, warming spices, and the gentle heat of berbere and cayenne. Garlic and ginger add aromatic depth while fenugreek seeds provide an earthy, slightly sweet undertone that makes this humble dish utterly addictive. Perfect for a cozy weeknight dinner or to showcase Ethiopian cuisine at your next gathering.

Ingredients

2 cups chickpea flour (240 grams)

4 large yellow onions, finely minced (800 grams)

3 tablespoons clarified butter or oil (45 milliliters)

6 cloves garlic, minced (30 grams)

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

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

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.

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

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.

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.

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.

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.

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.

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.

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