Shiro Wat
A creamy Ethiopian chickpea-flour stew: chickpea flour whisked into spiced onion and tomato until it thickens to a smooth, savoury, paprika-orange porridge. The everyday vegan main of Ethiopia, eaten constantly during fasting periods.
Overview
A creamy Ethiopian chickpea-flour stew, the everyday vegan main that's eaten constantly during fasting periods (and outside them too). You melt onion in oil until it goes jammy, bloom berbere and tomato in the fat, then add water and whisk in chickpea flour until it dissolves smooth. From there it's about patience: cook steadily over low heat, stirring, until the stew thickens to a silky paprika-orange porridge that holds a spoon. The longer it cooks, the richer and more rounded it tastes. Eaten poured onto injera in a generous puddle, with extra injera torn to scoop. Forgiving, fast, deeply savoury.
Ingredients
- 2 onions (large, very finely chopped)
- 60 ml vegetable oil
- 5 garlic cloves (crushed)
- 2 cm fresh ginger (grated)
- 2 tablespoons Berbere
- 2 tablespoons tomato paste
- 600 ml hot water (or vegetable stock)
- 100 g chickpea (gram) flour
- 1 teaspoon salt (or to taste)
- Black pepper
Method
Stage 1 - Onions
- Cook the onions dry in a heavy saucepan over medium-low heat for 10 minutes, stirring often.
- Add the oil; continue 10 minutes until deep golden and very soft.
Stage 2 - Bloom
- Add the garlic, ginger, berbere and tomato paste; cook 2 minutes.
Stage 3 - Build
- Pour in the hot water, whisking. Bring to a steady simmer.
- Whisk in the chickpea flour gradually, breaking up any lumps. The mixture thickens almost immediately.
- Reduce the heat; cook 10-15 minutes, stirring often, until smooth, glossy and thick enough to hold a spoon trail.
- Add hot water bit by bit if it tightens too far.
Stage 4 - Finish
- Stir in salt to taste; grind in black pepper.
- Drizzle with extra oil at the table; serve with injera or rice.
Notes
- Whisk in the flour off heat: Or hold the heat low - boil-in causes lumps. A wire whisk and steady pour gets you a smooth result.
- Texture is personal: Some like it pourable like thick gravy, others prefer almost spreadable. Adjust water to taste.
- Berbere makes it: Without good berbere this is bland chickpea-flour soup. The spice blend is non-negotiable.
Storage
- Keeps 4 days refrigerated; thickens further on cooling - loosen with hot water on reheat.
- Freezes 2 months; texture is fine if whisked while reheating.
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