Shiro Wat

Shiro Wat

Shiro is a silky stew made from legume flour, usually chickpea or pea, common in northern Ethiopia and in Eritrea. Traditional shiro powder already includes garlic, berbere and spices; in Israel you can use it or plain chickpea flour and build the seasoning in the pot.

Prep time: 10 minutes · Cooking time: 35 minutes · Yield: 6 servings · Difficulty: easy

Whisk the flour into liquid, not the other way around

To prevent lumps, mix the chickpea flour with cold water into a smooth batter, then pour it gradually into the hot sauce while whisking. Once it boils, the flour must cook for at least 15 minutes to lose its raw taste.

Ingredients (for 6 servings)

• 300 grams chickpea flour or unspiced shiro powder
• 400 grams finely chopped onion
• 60 ml olive or canola oil
• 4 garlic cloves and 20 grams ginger, chopped
• 1–2 tablespoons berbere
• 2 grated tomatoes or 1 tablespoon tomato paste
• 1/2 teaspoon turmeric, salt
• 1.4 liters water, some of it cold

Choosing ingredients and substitutes

If you use spiced shiro powder from an Ethiopian shop, check the salt and berbere on the package and reduce them in the pot. Regular Israeli chickpea flour works, but its flavor is less complex; a pinch of fenugreek and ground coriander brings it closer.

Method

1. Make the base. Cook the onion without oil for 12–15 minutes. Add the oil, garlic and ginger, then the berbere, tomatoes and turmeric for another 4 minutes.
2. Loosen the flour. Whisk the chickpea flour with 500 ml cold water until there are no lumps.
3. Combine. Add 700 ml water to the pot and bring to a simmer. Pour in the flour mixture in a thin stream while whisking.
4. Cook. Lower the heat and cook for 18–25 minutes, stirring often. Add water to the texture of thick tahini and salt at the end.

Nutrition facts and calorie estimate

Ready-made shiro powder may include pea, spices and salt, so the value varies; the product label takes precedence over the estimate.

Variations and tips

• Shiro thickens quickly as it stands; keep a little boiling water to thin it when serving.
• For a richer version, you can add 200 grams of tomatoes and another tablespoon of oil, but it is not required.
• Keeps for 3 days in the fridge. Reheat while stirring so it doesn’t scorch.

Summary

Shiro is one of the quickest and most economical stews in an Ethiopian meal, but it requires whisking and fully cooking the flour. A serving is about 320 calories without injera. For a more whole-legume texture, see misir wat.