Chickpea Shiro Wat with Berbere Depth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian stew made from ground chickpeas simmered in a deeply spiced berbere tomato sauce, perfect for serving with warm injera for a satisfying plant-based meal. This ethiopian-inspired vegetarian (high-protein) ready in about 35 minutes pairs chickpea flour, berbere spice blend, large yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 3 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1/2 cup chickpea flour with 1/4 cup cold water in a small bowl until smooth, then set aside. Finely dice 1 large onion and mince 2 garlic cloves.
  2. Step 2: Heat 2 tbsp niter kibbeh in a medium pot over medium heat. Add diced onion and sauté for 5 minutes until golden brown, then add 2 tbsp berbere spice and 2 tbsp tomato paste. Cook for 1 minute until paste darkens.
  3. Step 3: Stir in the chickpea flour mixture and 3 cups water, then bring to a gentle simmer. Cook uncovered for 15 minutes, stirring frequently, until thickened to a porridge-like consistency and the sauce coats the back of a spoon.
  4. Step 4: Remove from heat, stir in 2 tbsp chopped cilantro, and let rest for 5 minutes before serving over injera.

Frequently asked questions

How long does Chickpea Shiro Wat with Berbere Depth take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chickpea Shiro Wat with Berbere Depth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpea flour from drying out.

Can I substitute ingredients in Chickpea Shiro Wat with Berbere Depth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chickpea Shiro Wat with Berbere Depth for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chickpea Shiro Wat with Berbere Depth vegetarian?

Yes — this recipe is tagged vegetarian, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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