Ethiopian Shiro Wat Chickpea Stew

Method

1. 01

   Dry-sauté onions and bloom aromatics

   Place onions in a heavy saucepan over medium-low without oil. Stir frequently until soft and reduced, then add niter kibbeh, garlic and ginger. Stir until fragrant, add tomato and optional berbere, and cook until the tomato softens and raw spice aroma fades.

   

2. 02

   Make a smooth slurry

   Whisk shiro flour with 350 ml warm water in a bowl until no dry pockets remain. Add the remaining water gradually, whisking smooth after each addition.

   

3. 03

   Whisk into the onion base

   Lower heat to low. Pour the shiro mixture in a thin stream while whisking the pot continuously so it thickens evenly without lumps.

   

4. 04

   Simmer until glossy

   Simmer gently for 12–15 minutes, stirring and scraping the base often; the stew should bubble slowly and become smooth, thick and glossy. Add a splash of warm water if it becomes too stiff.

   

5. 05

   Garnish and serve with injera

   Taste for salt, spoon into a serving bowl, and add sliced green chiles. Serve with injera for scooping; on fasting days, use oil rather than niter kibbeh.