Shiro Wat

Shiro wat is one of the most deeply satisfying dishes in Ethiopian cuisine — a thick, silken stew of ground chickpea and spice powder simmered with onions and berbere spice blend. It is the weekday staple and fasting-day comfort food of millions of Ethiopians, since the Ethiopian Orthodox Church observes many fasting days when meat is avoided. The quality of the shiro powder — which varies by region and family recipe — determines the character of the final dish.

Serves: 4

Ingredients

• 3 large onions (about 500g / 1 lb total), very finely chopped
• 4 tbsp niter kibbeh or neutral oil (use oil for vegan version)
• 4 garlic cloves, minced
• 1 tsp minced fresh ginger
• 2 tbsp berbere spice blend
• 150g (1¼ cups) shiro powder (ground chickpea and spice blend)
• 700ml (3 cups) water, plus more as needed
• 1 tsp fine salt, or to taste

Instructions

1. Place the chopped onions in a dry, heavy pot over medium heat. Cook, stirring frequently, for 15–20 minutes until the onions are very soft and beginning to turn golden. This slow-cooking without oil is a characteristic Ethiopian technique that sweetens and concentrates the onions.
2. Add the niter kibbeh or oil, garlic, and ginger. Cook, stirring, for 3 minutes.
3. Stir in the berbere and cook for 2 minutes until fragrant and the mixture deepens in colour.
4. Whisk the shiro powder into the water until smooth, then pour gradually into the pot, stirring constantly to prevent lumps.
5. Bring to a gentle simmer, then cook over low heat for 20–25 minutes, stirring frequently, as shiro scorches easily. The stew should be thick enough to mound on a spoon — add water a little at a time if it becomes too thick.
6. Season with salt. Serve hot on injera with a drizzle of extra niter kibbeh over the top.

Cook's Notes: Shiro powder is available in Ethiopian grocery shops and online. Different regions make it from chickpeas alone, or from a blend of chickpeas, broad beans, and lentils. Store unused shiro powder in an airtight container away from light.