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Simple Chickpea Flour Shiro Wat (GF & Vegetarian)

How to make shiro wat from scratch
How to make shiro wat from scratch

Shiro wat is my favorite Ethiopian dish. This richly spiced and thick soup is amazingly delicious. It is also incredibly easy to make using whatever spices you have in your pantry!

How to make shiro wat with chickpea flour

The easiest way to make shiro wat is to head down to your local Ethiopian grocer and buy shiro powder then add cooked onions and garlic.

However, if you would like to adjust the spices or turn down the heat a little, then I recommend making a from-scratch version using chickpea flour.

Spices in from scratch shiro wat
Make a not-so-hot spice mix or use the traditional berbere spice.

How to serve shiro wat

Shiro wat is traditionally served with injera flatbread. It is a soup that is thick enough that you can scoop it up with the injera.

If you haven’t tried making injera, then I highly recommend it. It is a flatbread/pancake made with a naturally soured batter. Here’s my recipe for a 100% teff gluten-free injera. It is super simple and delicious.

While you’re at it, here are a few other dishes that are delicious with injera:

  • Gomen wot is an Ethiopian stew made from wilted greens.
  • This spiced carrots, cabbage, and potatoes dish is hearty and delicious.
  • For something different (and fermented!) try turmeric-spiced sauerkraut.
Gluten-free and vegan shiro wat
Served on injera.
Print

Chickpea Flour Shiro Wat

How to make shiro wat with chickpea flour
Print Recipe

★★★★★

5 from 3 reviews

It’s easy to make shiro wat with chickpea flour. This richly flavored 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.

  • Author: Emillie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4
  • Category: Soup
  • Cuisine: Ethiopian
  • Diet: Vegetarian

Ingredients

Units Scale

Spice Mix

  • 2 Tbsp paprika
  • 1/2 tsp ground ginger
  • 1/4 tsp ground fenugreek
  • 1/4 tsp ground coriander
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cinnamon
  • 1 pinch of ground cloves

Shiro Wat

  • 2 medium onions
  • 1/2 cup oil
  • 1 Tbsp tomato paste
  • 4 cloves of garlic, chopped
  • 1/2 cup chickpea flour
  • 2 cups of water
  • 2 Tbsp cultured butter (or olive oil)
  • 3/4 tsp salt, to taste

Instructions

  1. For a spicy shiro wat, replace the spice mix with 3 Tbsp of berbere spice. The flavor will be similar, but with the kick of heat. Otherwise, mix the spices in a small bowl and set them aside.
  2. Place the onions in a food processor and pulse until fully pureed.
  3. Saute the onion puree in a dry pot until it is starting to brown, about 4-5 minutes.
  4. Add the oil and spices. Saute for another 1-2 minutes until the spices are fragrant.
  5. Add tomato paste and garlic, and saute for 2-3 minutes more.
  6. Whisk in the chickpea flour, fully coating the flour in the oil. Then gradually start to add the water, whisking constantly like you were making a thickened sauce. Continue whisking until the mixture is smooth.
  7. Bring to a simmer and cook for another 5 minutes.
  8. Finish with the butter and salt to taste.
  9. Serve with fresh injera.

Keywords: vegan, gluten free, grain free, sugar free, not spicy, traditional, easy, quick, 30 minutes or less, African-inspired, fall, winter, ethnic

Filed Under: Soups & StewsTagged With: African, chickpeas

Previous Post: « 100% Teff Injera – Ethiopian Flatbread (GF)
Next Post: Easy Japanese Noodle Soup (GF & Vegan) »

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Comments

  1. Laura-Marie

    February 5, 2020 at 2:07 pm

    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.

    ★★★★★

    Reply
    • Emillie

      February 6, 2020 at 9:11 am

      Glad you liked it!

      Reply
    • Lauren

      July 2, 2020 at 6:33 pm

      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!

      ★★★★★

      Reply
      • Emillie

        July 4, 2020 at 4:23 pm

        Thanks! The credit goes to my husband, who adapted this recipe to suit our pantry. 🙂

        Reply
  2. Adhanet

    May 17, 2020 at 10:48 am

    We don’t make shiro with tomatoes paste.

    Reply
    • Emillie

      May 18, 2020 at 7:55 am

      Thanks for sharing.

      Reply
  3. Fewen

    October 22, 2020 at 10:40 am

    Eritreans make it with fresh tomatoes or tomatoe paste. This looks really good.

    ★★★★★

    Reply
    • Emillie

      October 22, 2020 at 12:39 pm

      Thanks!

      Reply
  4. Emillie

    January 6, 2021 at 9:17 am

    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

    Reply
  5. Rahila Khalid

    June 19, 2022 at 8:14 am

    We make something similar in Pakistani cuisine which we call curry ( this is actual curry not the not what the west has adapted the name to mean) we make the onion garlic ginger and spice base then whisk some gram flour into a soured yoghurt diluted to double its amount until slightly thickened. This is then poured into the base and slowly cooked until thickened. This could be eaten omits own but we prefer to add to it fried spiced potato , onion and gram flour dumplings called pakoras . I myself am gluten free and love eating on its own but can be eaten with flatbread or rice
    I’m going to love trying out the teff injera recipe thanks

    Reply
    • Emillie Parrish

      June 19, 2022 at 1:50 pm

      Thanks for sharing! It definitely sounds like the sort of dish I would love. Can you tell me the name? Or is it a gram flour variation of dahl? Cheers, Emillie

      Reply

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Hi, I'm Emillie, an island-dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed to feed your microbiome.
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