Description
Savory Shiro Wat is a traditional Ethiopian chickpea flour stew enriched with berbere spices and aromatic seasonings. This flavorful dish is prepared by sautéing onions and garlic, then slowly simmering the spiced chickpea flour with tomato paste, resulting in a comforting and hearty entrée perfect for any meal.
Ingredients
Scale
Main Ingredients
- 1 cup Chickpea flour
- 2 tablespoons Berbere powder (essential for flavor)
- 1 teaspoon Ground cardamom (optional)
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder (for savory flavor)
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Olive oil (for sautéing)
- 1 medium Onion (diced)
- 2 cloves Minced garlic (fresh)
- 2 tablespoons Tomato paste
- Water (as needed to achieve desired consistency)
Instructions
- Preparation: Gather all your ingredients so you have them ready to use, and dice the onion and mince the garlic.
- Heat the Oil: Place a pan over medium heat and warm the olive oil until it shimmers, signaling it is ready for sautéing.
- Sauté the Onion: Add the diced onion to the pan and gently cook until the onion becomes translucent, which should take about 5 minutes. This step develops the base flavor.
- Add the Garlic: Stir in the minced garlic and cook for another minute to release its aroma without burning.
- Mix in the Spices: Sprinkle in the chickpea flour, berbere powder, ground cardamom, cumin powder, garlic powder, and salt. Mix everything thoroughly to combine the flavors evenly with the sautéed onion and garlic.
- Add Water Gradually: Pour water slowly into the pan while stirring continuously to prevent lumps and to reach your preferred stew consistency—thick but smooth.
- Simmer with Tomato Paste: Stir in the tomato paste and allow the stew to simmer gently on low heat for about 20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld beautifully and the stew to thicken.
Notes
- Adjust the salt according to your taste preference.
- If you prefer a spicier dish, increase the amount of berbere powder.
- Serve shiro wat with injera or rice for an authentic Ethiopian meal experience.
- Stir frequently during simmering to avoid burning the chickpea flour.
- You can substitute olive oil with another neutral oil if preferred.
