Ethiopian Shiro Wat: Two Simple Ways to Make Chickpea Stew

Introduction

In the heart of Ethiopian kitchens, where the aroma of spices dances in the air, there’s a dish that stands out as a true favorite among families: Shiro Wat. This iconic Ethiopian dish, enjoyed across the nation, holds a special place on dinner tables as a symbol of comfort, tradition, and good food.

Crafted from a blend of aromatic spices, berbere, cardamom, garlic powder, ginger, and other warm spices ingredients to make mitten Shiro, Shiro Wat is a dish that embodies the essence of Ethiopian cuisine. To begin, the mitten shiro, a finely ground chickpea flour, is mixed with a rich Shiro mixture, creating a base that forms the heart of this flavorful stew.

The delightful Shiro wat

In the bustling capital of Ethiopia, Addis Ababa, and beyond, Ethiopian grocery stores are filled with the essential ingredients needed to prepare this beloved dish. From vibrant berbere spice blends to fragrant ginger and garlic, every component plays a vital role in creating the perfect Shiro Wat.

As the Shiro Wat gently simmers, the aroma fills the air, creating anticipation for the moment when it’s finally ready to be served. For many Ethiopians, this dish is more than just a meal—it’s a favorite dish, a reminder of home, and a celebration of the rich culinary heritage that defines Ethiopian meals.

Whether enjoyed with injera, the traditional Ethiopian flatbread, or alongside a bowl of fragrant rice, Shiro Wat brings families together, fostering moments of joy and connection around the dinner table. With each spoonful, memories of Ethiopia’s vibrant culture and delicious cuisine come to life, making Shiro Wat a truly unforgettable Ethiopian dish.

As someone who hails from Ethiopia, I encourage you to embrace the flavors of our culture by trying your hand at cooking Shiro Wat. This delicious recipe can take a different form that celebrates Ethiopian culinary traditions passed down through generations. So, gather your ingredients and immerse yourself in the authentic taste of Ethiopia with this delightful Shiro Wat recipe. Here i Have prepared Two ways of Making Shiro Wot in Ethiopian Cuisine

1. Tegabino Shiro Recipe

Ingredients:

• 1 large red onion, finely chopped
• 3 medium tomatoes, diced
• 1 tablespoon minced garlic with ginger
• 1 tablespoon tomato paste (optional)
• 1/4 cup olive oil
• 1/2 cup Mitin Shiro powder (Ethiopian chickpea flour)
• 1/2 teaspoon cardamom
• 1/2 teaspoon salt
• 1 tablespoon of niter Kibbeh (optional)
• 1 jalapeño pepper/chili pepper, sliced (for garnish)

Instructions:

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the chopped onion and sauté until it becomes translucent and slightly browned.

3. Add the minced garlic with ginger and cook for another minute, stirring constantly.

4. Add the diced tomatoes to the saucepan and cook until they soften and release their juices.

5. Add the Mitin Shiro to the saucepan and stir well to combine with the onion and tomato mixture.

6. Reduce to low heat and simmer the mixture for about 20-30 minutes, stirring occasionally to prevent sticking and add little water as needed.

7. Add the cardamom and salt to the saucepan and mix well.

8. Continue simmering for another 10 minutes, or until the shiro has thickened to your desired consistency.

9. Remove from heat and let it cool slightly.

10. Garnish with sliced jalapeño peppers for some extra heat and flavor.

11. Serve the Tegabino Shiro with injera (Ethiopian flatbread) or rice.

2. Shekla Shiro Wat Recipe

Ingredients

• 1 cup of finely ground chickpea powder (Shiro)
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 2 medium-sized tomato, finely diced
• 1 tablespoon of tomato paste (optional)
• 2 tablespoons of olive oil (your choice of cooking oil)
• 2 tablespoons of niter kibbeh (Ethiopian spiced clarified butter, optional)
• 1 teaspoon of berbere spice (optional)
• Salt, to taste
• 3 cups of water
• Garnish with fresh jalapeño (optional)

Steps to Follow:

Step 1: Sauté the Onion and olive oil (your choice of cooking oil)

Step 2: Add the diced tomato and one tablespoon of tomato paste (optional) to the pot. Stir well. to combine everything together and add minced garlic. Cook for about 3-5 minutes to release. the flavors of the spices.

Step 3: Gradually Add Water

Step 4. Add the finely ground chickpea powder (Shiro) to the pot and mix well.

This will help the chickpea powder absorbs the flavors.

Step 5. Gradually pour boiled water into the pot while stirring continuously to prevent lumps from
forming.

Step 6: Simmer and Thicken

Reduce the heat to low and let the mixture simmer for about 30-40 minutes, stirring.
occasionally. The Shiro Wat should thicken and become smooth. Adjust the consistency with
additional water if needed.

Step 7: Garnish and Serve

Remove the pot from heat and let it cool slightly before serving. Garnish with fresh cilantro or
parsley if desired. Serve the Shiro Wat hot with injera (traditional Ethiopian flatbread) or rice. It
can also be enjoyed as a side dish with other Ethiopian dishes.