Shiro, or shiro wat, is a traditional Ethiopian chickpea stew made with powdered chickpeas or wide bean meal. It is a most beloved and important dish in Eritrea and Ethiopia - a vital source of flavor and protein. Ethiopians have a strong tradition of religious fasting: every Wednesday, Friday, and before every religious holiday.
It is frequently cooked with minced onions, garlic, and, according to regional preference, ground ginger or diced tomatoes and chili peppers. Shiro is typically served with injera, a traditional Ethiopian flat bread, and it is brought bubbling to the table in a small clay pot. Shiro wat, also known as Shuro or Shiro Wot, is a staple in any Ethiopian vegetarian platter.
This dish has two components: the Shiro powder and the rest of the spices and aromatics. If you live near an Ethiopian or Eritrean neighborhood, you can actually just buy shiro powder off the shelf. This is a great alternative to making at home if you want to make it even easier!
The ingredients listed form the basis, but Ethiopian basil (a variant native to East Africa, also called holy basil) is also used. One other variation that is commonly seen is folks who prefer to use a combination of paprika, red chili powder, and coriander powder.
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Let's dive into the ingredients and the preparation process to create this flavorful vegan dish at home.
Ingredients for Shiro Wat
Here's what you'll need to create this delicious stew:
- 1 cup chickpea flour
- 1 cup chopped red onion
- 12 cloves garlic, minced
- 1 cup chopped tomato
- 1½ tablespoons Berbere Spice Blend
- ½ teaspoon ground cardamom
- 1 teaspoon tahini or cashew butter
- 2 tablespoons lemon juice
- Sea salt, to taste
For the Berbere Spice Mix (Alternative):
- 1 (1-inch) cinnamon stick
- 1 tablespoon coriander seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 6 green cardamom pods
- 3 allspice berries
- 4 dried chiles de árbol, stemmed and seeded
- ¼ cup dried onion flakes
- 3 tablespoons sweet paprika
- ½ teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
Step-by-Step Instructions
Making Shiro Powder
On a large skillet, dry roast ¾ cup of chickpea flour along with a tablespoon of berbere spice, and 1 teaspoon each of ground cardamom, white cumin powder, and garlic powder. Set aside. You can add the salt now or wait until later. Note: If you have an Ethiopian grocery store nearby, you can also buy shiro powder!
Making Shiro Wat
Here’s how to put the dish together!
- Finely dice the onion and garlic. Ideally, the onion will be diced so finely it’s approaching a paste. If you’re not up to the challenge of doing this with a knife, you can use a food processor.
- Add the onion and garlic to a pot with the palm oil, and let simmer as you chop the tomato.
- Finely dice the tomato, to a nearly pureed texture. Again, if you’d like, the food processor is an option.
- Add the tomato to the pot with the onion and garlic, and let simmer.
- Add the berbere powder to the vegetables, mix, and continue to let simmer.
- Once the vegetables are fully cooked, add the water. Let it simmer for several minutes.
- Next, add the shiro powder slowly, stirring constantly to avoid lumps and clumps.
- Stir as the stew cooks and thickens. Continue cooking on low heat until it has reached the desired consistency (of a thick gravy).
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In a medium sized pot or Dutch oven, heat ⅓ cup of olive oil on low to medium heat. Add 1 diced onion over low to medium heat for a few minutes. This is just to get the aromatics fragrant so 1-2 minutes is sufficient, don't let it brown! Next, add a teaspoon of minced garlic along with the tomato paste and sauté for 30 seconds until the garlic is fragrant.
Now, add the shiro powder, along with salt and 3 cups of water, and bring to a boil on medium heat. Then, turn down the heat to a low to medium, and let it simmer for about 20 to 30 minutes to allow the mixture to thicken to your desired consistency. Stir at 5 minute increments to ensure it doesn't stick. The oil will float to the top when the shiro is done cooking!
Alternative Method
Heat a large nonstick skillet over medium-low. Add chickpea flour; cook for 10-15 minutes or until flour releases a toasted aroma, stirring frequently. Transfer to a large bowl; let cool.
In a large saucepan combine onion, garlic, and ¼ cup water. Cover and cook over medium 10 minutes or until onion is tender, stirring occasionally. Add tomato, Berbere Spice Blend, and cardamom; cook 10 minutes more.
Add tahini, lemon juice, and 6 cups water to the toasted chickpea flour; whisk until smooth. Add mixture to pan with onion mixture. Bring mixture to boiling; reduce heat. Cover and cook 30 minutes or until stew is thickened, stirring occasionally.
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Tips and Variations
Ingredient variations: You can buy shiro powder from most Ethiopian or Eritrean grocery stores. If you want to add more complex flavors, you can use Ethiopian basil.
What can I use instead of berbere? For every tablespoon of berbere, I suggest using a teaspoon each of paprika, red chili powder, and coriander powder as a substitute.
Is shiro generally spicy? Shiro has warm spices but I wouldn’t consider it “hot” spicy. You can also easily adjust the spiciness of the dish to your desire by adding fewer spices as you cook!
Serving Suggestions: Serve leftovers with rice or injera. Garnish it with fresh herbs like cilantro or parsley for a vibrant color.
Storage: Shiro can be stored in the fridge for four to five days, but it’s best eaten fresh. If you plan to make ahead and reheat, I suggest using a stovetop method versus the microwave. This helps preserve flavor better!
Table: Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 421 |
| Fat | 30g |
| Saturated Fat | 3g |
| Carbohydrates | 35g |
| Fiber | 8g |
| Sugar | 7g |
| Protein | 8g |
| Sodium | 490mg |
