Chickpea Shiro Wat with Berbere Depth
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 (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.
Ingredients
- 1/2 cup chickpea flour
- 2 tbsp berbere spice blend
- 1 large yellow onions
- 2 tbsp tomato paste
- 2 tbsp niter kibbeh (Ethiopian clarified butter)
- 3 cups water
- 2 tbsp chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove from heat, stir in 2 tbsp chopped cilantro, and let rest for 5 minutes before serving over injera.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Simple and delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
