Shiro Wat (Ethiopian Chickpea Stew)

Step-by-Step Instructions

Step 1: Prepare the Chickpeas

• If you’re using dried chickpeas, soak them overnight and cook them in water until tender (about 45 minutes to 1 hour). If using canned chickpeas, simply drain and rinse them.
• Set the cooked chickpeas aside. If you prefer a smoother stew, you can mash some of the chickpeas with a fork or potato masher before adding them to the stew.

Step 2: Sauté the Aromatics

• In a large pot or Dutch oven, heat the niter kibbeh over medium heat. If you can’t find niter kibbeh, you can substitute with regular butter or olive oil, though the flavor will differ.
• Add the chopped onions and sauté until they become soft and translucent, about 5–7 minutes.
• Add the minced garlic and cook for another 1–2 minutes, until fragrant.

Step 3: Add the Spices

• Stir in the berbere spice mix, ground turmeric, ground cumin, and ground coriander. Let the spices toast in the hot oil for 2–3 minutes, releasing their rich aromas.
• If you enjoy extra heat, add the chili powder during this step. It’s totally optional, but it adds a nice kick to the stew.

Step 4: Add Tomato Paste and Broth

• Stir in the tomato paste and cook it for about 2 minutes to deepen the flavor.
• Add the vegetable broth (or water) and bring the mixture to a simmer. Let it cook for 10–15 minutes, allowing the flavors to blend and the stew to thicken.

Step 5: Add Chickpeas and Simmer

• Add the cooked chickpeas to the pot and stir to combine. Let the stew simmer on low heat for another 20–25 minutes, allowing the flavors to meld together.
• If the stew becomes too thick, you can add more vegetable broth or water to reach your desired consistency.

Step 6: Finish the Stew

• Once the stew has thickened and the chickpeas have absorbed the flavors, add lemon juice for a bright, tangy finish. Stir to combine. Taste and adjust seasoning with salt or more chili powder if desired.
• Garnish with fresh cilantro or parsley before serving.

Serving Tips

• Traditional Pairing: Serve Shiro Wat with injera, the traditional spongy Ethiopian flatbread, which is perfect for soaking up the stew.
• As a Meal: You can serve Shiro Wat on its own, or pair it with a side of sautéed greens or roasted vegetables for a well-rounded meal.
• Meal Prep: This stew stores beautifully! You can store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months. Simply reheat and enjoy.

Optional Variations

• Vegan Version: This recipe is already vegan, but you can also replace niter kibbeh with a plant-based oil, like coconut oil or olive oil, for a different flavor.
• Add Protein: If you want to add more protein, consider adding tofu, tempeh, or even some sautéed mushrooms to the stew.
• Smoky Flavor: Add a teaspoon of smoked paprika or chipotle powder for a smoky twist.
• Creamy Texture: Stir in a bit of coconut milk or almond cream toward the end of cooking for a rich, creamy stew.

Final Thoughts

Shiro Wat (Ethiopian Chickpea Stew) is an authentic, flavorful, and comforting dish that will transport your taste buds to the heart of Ethiopia. With a blend of warm spices like berbere and turmeric, and the earthiness of chickpeas, this dish is perfect for anyone looking for a hearty, healthy meal that’s packed with flavor.

Whether you’re new to Ethiopian cuisine or already a fan, Shiro Wat is a dish that promises to impress. It’s easy to make, adaptable, and ideal for any occasion—be it a weeknight dinner, a weekend feast, or a special gathering. Plus, it’s vegan and packed with plant-based protein, making it a great choice for all dietary preferences.

Love Ethiopian cuisine?
Stay tuned for more exciting recipes from around the world, and don’t forget to subscribe for more delicious meals that are easy to make and full of flavor!