Shiro Wat with Ground Chickpea Flour and Berbere

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting Ethiopian stew made from ground chickpea flour simmered with berbere spice and niter kibbeh, delivering a creamy texture and bold flavors. This african-inspired vegan (vegan) ready in about 40 minutes pairs chickpea flour (besan), water, niter kibbeh (spiced clarified butter) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 5, 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: 10 min Cook: 30 min Serves 5 African cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp niter kibbeh in a medium saucepan over medium heat until shimmering. Add 1 cup finely chopped red onions and sauté for 8 minutes until soft and fragrant.
  2. Step 2: Stir in 3 cloves minced garlic and cook for 1 minute until aromatic.
  3. Step 3: Add 2 tbsp berbere spice and 1 tbsp tomato paste, stirring constantly for 2 minutes to blend flavors.
  4. Step 4: Slowly whisk in 1 cup chickpea flour and 4 cups water gradually to avoid lumps.
  5. Step 5: Bring mixture to a gentle simmer, reduce heat to low, and cook, stirring frequently, for 20-25 minutes until thickened to a creamy stew consistency.
  6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, then remove from heat.
  7. Step 7: Stir in 1 tbsp fresh lemon juice for brightness. Serve hot with injera or bread for dipping.

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Frequently asked questions

How long does Shiro Wat with Ground Chickpea Flour and Berbere take to make?

Total time is about 40 minutes (10 min prep + 30 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 Shiro Wat with Ground Chickpea Flour and Berbere?

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 (besan) from drying out.

Can I substitute ingredients in Shiro Wat with Ground Chickpea Flour and Berbere?

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 Shiro Wat with Ground Chickpea Flour and Berbere for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Shiro Wat with Ground Chickpea Flour and Berbere vegan?

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

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