Spiced Chickpea Stew (Shiro Wot)
A silky, spicy, and deeply aromatic chickpea stew that is the quintessential comfort food of Ethiopia.
35 min
Easy
Etíope
4 servings
The story behind
I’ll never forget my first bowl of Shiro in a tiny spot in Addis Ababa. I was amazed at how chickpea flour could turn into something so velvety and packed with flavor. A local gentleman told me that Shiro is the heart of the Ethiopian home; it's the meal that brings everyone together, especially during fasting seasons. I love it because it’s so humble yet incredibly satisfying, and that Berbere spice kick just warms you up from the inside out. To me, it feels like a warm Ethiopian hug in a bowl.
Instructions
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1Sauté the minced onions in a dry pot until they release their moisture and soften slightly.
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2Add the oil (or niter kibbeh) along with the Berbere and garlic, cooking on low heat to bloom the spices without burning them.
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3Gradually pour in water while whisking in the Shiro flour to ensure a smooth, lump-free consistency.
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4Simmer on low heat, stirring occasionally, until the stew thickens into a beautiful velvety texture.
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5Serve hot in a bowl, garnished with fresh leaves, and use crusty bread or traditional injera to scoop it up.
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