Shiro wat is my favourite Ethiopian dish. This richly spiced and thick soup is amazingly delicious. It is also incredibly easy to make, so if you plan on making injera flatbread, then you should definitely make chickpea shiro wat to go with it!
The easiest way to make shiro wat is to head down to your local Ethiopian grocer and buy shiro powder
Simple Chickpea Flour Shiro Wat
It’s easy to make shiro wat with chickpea flour. This richly flavoured soup uses a homemade spice mix to replace the traditional berbere spice for a less spicy alternative that is perfect for kids and people who want to enjoy Ethiopian food without the heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4 1x
- Category: Soup
- Cuisine: Ethiopian
Ingredients
Spice Mix
- 1/4 tsp ground fenugreek
- 2 tbsp paprika
- 1/2 tsp ground ginger
- 1/4 tsp ground coriander
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cinnamon
- 1 pinch ground cloves
Shiro Wat
- 2 medium onions
- ½ cup oil
- 1 tbsp tomato paste
- 4 cloves of garlic, chopped
- ½ cup chickpea flour
- 2 tablespoons cultured butter (or olive oil)
- 2 cups of water
- Salt, to taste
Instructions
- Mix the spices together in a small bowl and set aside.
- Puree the onions in a food processor.
- Saute the pureed onions in a dry pot until they start to brown, about 4-5 minutes.
- Add the oil and spices. Saute for another 1-2 minutes until the spices are fragrant.
- Add tomato paste and garlic, and saute for 2-3 minutes more.
- Whisk in the chickpea flour, fully coating in the oil. Then gradually start to add the water, whisking constantly like you were making a thickened sauce. Continue whisking until mixture is smooth.
- Simmer for another 5 minutes.
- Finish with the butter and salt to taste.
- Serve with fresh injera.
Notes
- If you want a spicy shiro wat, then replace the spice mix with 3 tbsp of berbere spice. The flavour will be similar, but with the kick of heat.
- Thank you to The Gourmet Gourmand for the recipe inspiration.
Keywords: vegan, gluten free, grain free, sugar free, not spicy, traditional, easy, quick, 30 minutes or less, African-inspired, fall, winter, ethnic
I made this recipe this morning. I used berbere spices I had already but undspiced it so it wouldn’t be too hot. it was really good, and my spouse couldn’t get enough of it. and so easy. I like that it’s vegan. I found a four pound bag of chickpea flour at a local Indian Nepalese store for five dollars. I will do a couple things differently next time. but I was very glad to have your recipe as a starting point. thank you.
★★★★★
Glad you liked it!
I have been looking forever for a make-your-own spice mix for a meal of this dish and I am so glad I found yours. This recipe is marvelous!
★★★★★
Thanks! The credit goes to my husband, who adapted this recipe to suit our pantry. 🙂
We don’t make shiro with tomatoes paste.
Thanks for sharing.
Eritreans make it with fresh tomatoes or tomatoe paste. This looks really good.
★★★★★
Thanks!
This is not shiro wet at all , it is better to ask Ethiopian people .
And your husbamd didnt creat it. The category is not soup.
To call it Ethiopian shiro wet, you have to have a shiro original pawder.
Thank you for trying our delicious food though.
★★
Hi Rahel, You’re completely right, this is not a traditional shiro wat recipe. It’s my husband’s simple, less spicy version that we love. I really do love Ethiopian cuisine. Unfortunately, I haven’t been able to eat it in a restaurant since being diagnosed with a gluten allergy in 2009. All our local restaurants use wheat in their injera, so I have to make it myself. I know that shiro wat isn’t a soup… but I’m not exactly sure what category to use on my westernized recipe card. Perhaps a side dish? Wishing you all the best, Emillie