Shiro Wot (Classic Ethiopian Chickpea Stew)

🧂 Ingredients

• 150g (about 1.5 cups) Shiro powder (spiced chickpea flour)(Look for high-quality, finely ground shiro powder. Brands can vary significantly in spice level and texture.)
• 1 large Yellow onion(Finely diced for even cooking and sweetness.)
• 4 cloves Garlic(Minced or grated for maximum flavor release.)
• 1 medium Ripe tomato(Finely diced or grated. Ripe tomatoes break down easily, adding body and a touch of acidity.)
• 1 tablespoon (optional) Berbere spice blend(Adds significant heat and a deep red color. Omit for a milder, more traditional fasting shiro. Adjust to your spice preference.)
• 4 tablespoons Neutral cooking oil(Such as vegetable, canola, or sunflower oil. A little extra for drizzling at the end is traditional.)
• 750ml (about 3 cups) Water(Start with this amount; you may need a little more or less depending on the shiro powder's absorption.)
• to taste Salt(Essential for balancing the flavors.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Finely dice the large onion. Mince the garlic cloves. Finely dice or grate the ripe tomato.

   ⏱️ 5 minutes
2. 2

   Sauté the onions: Heat the oil in a medium-sized pot or Dutch oven over medium heat (around 180°C / 350°F). Add the diced onions and cook, stirring occasionally, until they are deeply golden brown and softened, about 8-10 minutes. This caramelization builds a crucial flavor base.

   ⏱️ 10 minutes
3. 3

   Add garlic and tomato: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Add the diced tomato and cook, stirring, until it breaks down and becomes saucy, about 3-5 minutes. If using berbere, stir it in now and cook for another minute to toast the spices.

   ⏱️ 5 minutes
4. 4

   Incorporate liquid: Gradually whisk in the water, ensuring you scrape the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle simmer. This step is vital to ensure the shiro powder dissolves smoothly later.

   ⏱️ 3 minutes
5. 5

   Thicken the stew: Reduce the heat to medium-low (around 150°C / 300°F). While whisking continuously, slowly sprinkle the shiro powder into the simmering liquid, a little at a time. Keep whisking vigorously to prevent any lumps from forming. The mixture will start to thicken immediately.

   ⏱️ 5 minutes
6. 6

   Simmer and stir: Continue to cook the shiro over medium-low heat, stirring frequently to prevent sticking and ensure even cooking. The stew should thicken to the consistency of thick porridge or mashed potatoes. This typically takes 10-15 minutes. Taste and adjust seasoning with salt.

   ⏱️ 15 minutes
7. 7

   Finish and serve: Once thickened to your liking, remove from heat. For added richness, especially during fasting periods, drizzle with an extra tablespoon or two of oil. The shiro will continue to thicken slightly as it cools.

   ⏱️ 1 minute
8. 8

   Serve hot: Ladle the creamy shiro wot onto injera (Ethiopian sourdough flatbread) or serve with rice or other flatbreads. Shiro is a staple, celebrated for its simplicity, nutritional value, and comforting nature.

💡 Pro Tips

• ✓Continuous whisking is key when adding shiro powder to prevent lumps.
• ✓The quality and grind of your shiro powder significantly impact the final texture and flavor.
• ✓This recipe is naturally vegan and perfect for Orthodox fasting periods, which can last over 250 days a year.
• ✓Shiro thickens considerably as it cools and reheats well. Add a little water when reheating to achieve the desired consistency.

🔄 Variations

• Shiro Tegabino: A richer version often prepared with niter kibbeh (spiced clarified butter) and served directly from a small clay pot.
• Spicy Shiro: Increase the amount of berbere for a hotter, redder stew.
• Tomato Paste Boost: Add 1-2 tablespoons of tomato paste along with the diced tomato for a deeper tomato flavor and color.

🥗 Nutrition

Per serving