Chickpea Flour Shiro Wat
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Soup
- Cuisine: Ethiopian
- Diet: Vegetarian
Ingredients
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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
- 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.
- Place the onions in a food processor and pulse until fully pureed.
- Saute the onion puree in a dry pot until it is starting 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 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.
- Bring to a simmer and cook for another 5 minutes.
- Finish with the butter and salt to taste.
- Serve with fresh injera.