Name: Ethiopian Chickpea Stew (Shiro Wat)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Ethiopian
Ingredients: 1 cup chickpea flour; 2 tablespoons Berbere spice mix; 1 medium onion, chopped; 2 cloves garlic, minced; 2 tablespoons vegetable oil; 4 cups vegetable broth; Salt to taste; Injera or cooked rice for serving

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I make this stew most weeks. I like meals that cook fast and feed the family. I learned Ethiopian Chickpea Stew (Shiro Wat) when I wanted a warm, cheap dish that uses pantry items and a few spices.

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I keep chickpea flour and berbere on the shelf. I cook this when I need a quick dinner or a simple lunch. I make a pot and eat it over the week. It fits well with rice or flatbread.

This recipe is a thick chickpea stew from Ethiopia. It has a warm, spicy taste from berbere and a nutty base from chickpea flour. People often eat it with injera or plain rice. It can be a main dish or a side. For a light drink on the side, try the simple 5-ingredient ice water hack as a fresh match.

Why make this recipe

This meal cooks fast and uses few parts. The stew warms you and feels filling. It keeps well for a few days. The spices give strong taste with little work. You can make it with store pantry staples. It also fits many diets if you use vegetable broth and oil. This dish is a good choice on busy nights, cold days, or when you want a simple, steady meal.

How to make this recipe

You start by softening onions and garlic in oil. Then you add spices so the oil carries the taste. You mix chickpea flour with broth to make a smooth sauce. Simmer until the stew thickens and the flavors join. Stir so it does not stick. Expect a thick, creamy texture that coats rice or bread. The steps flow from sauté to spice to thicken, and you end with a warm, steady stew.

Ingredients

1 cup chickpea flour, 2 tablespoons Berbere spice mix, 1 medium onion, chopped, 2 cloves garlic, minced, 2 tablespoons vegetable oil, 4 cups vegetable broth, Salt to taste, Injera or cooked rice for serving. Chickpea flour gives a rich, nutty body. Berbere brings the key spice and heat. Onion and garlic add depth and sweetness when cooked. Vegetable broth thins the flour and adds broth flavor. Oil helps release the spice taste. Salt ties flavors together. Serve with injera or rice to soak up the stew. For a cold drink pairing, you can also try an ice water recipe.

Directions

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Note: Soft onions add sweet base flavor. Cook until soft, not brown. 2. Stir in the minced garlic and Berbere spices, cooking for an additional minute until fragrant. Note: Bloom the spice in oil to deepen the taste. Watch it so it does not burn. 3. Gradually whisk in the chickpea flour, followed by the vegetable broth, making sure there are no lumps. Note: Whisk slowly to avoid clumps. A smooth mix gives a creamy stew. 4. Bring the mixture to a simmer and cook, stirring occasionally, for about 15-20 minutes until thickened. Note: Simmering lets flavors meld and thickens the stew. Stir to prevent sticking. 5. Season with salt to taste. 6. Serve hot with injera or rice. Note: Taste and adjust salt last. Serve while hot for best texture.

How to serve this recipe

Serve the stew hot over injera or plain rice. Spoon a good scoop in the center and tear bread or place rice to soak up the sauce. Add a simple salad or pickles on the side for contrast. For a light drink, pair with a cold fruity mocktail like a watermelon mint mocktail. This meal works for family dinners, quick lunches, or when you want simple comfort food.

How to store this recipe

Cool the stew to room temperature before storing. Put it in airtight containers. In the fridge, use within 3–4 days. For longer storage, freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove with a splash of water or broth. Reheat slowly and stir to restore texture. Do not leave the stew out at room temperature for more than two hours.

Tips to make this recipe

Warm the oil and cook the onion until soft. This builds flavor without extra work. Whisk the chickpea flour well to avoid lumps. If it gets too thick, add more broth a little at a time. Taste as you go and add salt at the end. If the berbere is very hot, use less at first and add more later. This version is easy to scale up or down for more people.

Variation

You can swap vegetable broth for water and a bouillon cube for a quick swap. Add diced tomatoes for a tangy note. Mix in cooked vegetables like spinach or carrots for more color and nutrition. If you want a creamier dish, stir in a spoon of butter or coconut milk at the end. Keep in mind that the core flavor comes from berbere and chickpea flour, so big swaps change the character of the dish.

FAQs

Q: Can I use chickpea flour plus canned chickpeas? A: Yes. Add canned chickpeas for texture but keep the flour to thicken. Q: Is berbere spicy? A: It can be. Start small and add more to taste. Q: Can I make this gluten free? A: Yes. The recipe is naturally gluten free if you use gluten-free injera or rice. Q: How long does it take to cook? A: About 25–30 minutes from start to finish. Q: Can I skip the oil? A: You can use a little water to cook onions, but oil helps bloom the spices.

Conclusion

This stew is a simple, steady dish for busy days and quiet nights. It cooks fast, stores well, and fills a bowl with warm spice and body. Try small swaps to suit your pantry and taste. For another clear recipe walk-through, see this Shiro Wat (Ethiopian Chickpea Stew) guide on Urban Farmie.