Shiro Wat with Ground Chickpea Flour and Berbere

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Ethiopian stew made from ground chickpea flour simmered with berbere spice and niter kibbeh, delivering a creamy texture and bold flavors. This Ethiopian-inspired vegetarian recipe, 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 Ethiopian cuisine 220 cal/serving

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Ingredients

1 cup chickpea flour (besan)
4 cups water
3 tbsp niter kibbeh (spiced clarified butter)
1 cup red onions, finely chopped
3 garlic cloves, minced
2 tbsp berbere spice
1 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh lemon juice

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Instructions

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.
Step 2: Stir in 3 cloves minced garlic and cook for 1 minute until aromatic.
Step 3: Add 2 tbsp berbere spice and 1 tbsp tomato paste, stirring constantly for 2 minutes to blend flavors.
Step 4: Slowly whisk in 1 cup chickpea flour and 4 cups water gradually to avoid lumps.
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.
Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, then remove from heat.
Step 7: Stir in 1 tbsp fresh lemon juice for brightness. Serve hot with injera or bread for dipping.