Chickpea Flour Shiro Wat

How to make shiro wat with chickpea flour

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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.


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


  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.