Slow-Cooked Shiro Wat Chickpea and Berbere Stew

By AislePrompt Editorial · ·

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 thick and comforting Ethiopian stew of powdered chickpeas simmered slowly with berbere and clarified butter, perfect for hearty vegan meals. This Ethiopian-inspired vegetarian recipe, ready in about 60 minutes, pairs chickpea flour, niter kibbeh or vegetable oil, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 50 min Serves 5 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp niter kibbeh or vegetable oil in a deep saucepan over medium heat until hot but not smoking, about 1 minute.
  2. Step 2: Add 1 large finely chopped yellow onion and sauté for 8-10 minutes until softened and starting to brown.
  3. Step 3: Stir in 4 minced garlic cloves and cook for 2 minutes until fragrant.
  4. Step 4: Mix in 3 tbsp berbere spice blend and cook for 3 minutes, stirring constantly to release the spices’ flavors.
  5. Step 5: Gradually whisk 1 cup chickpea flour into the onion mixture to form a thick paste.
  6. Step 6: Slowly add 4 cups water in increments, whisking continuously to prevent lumps, until the stew is smooth.
  7. Step 7: Bring to a gentle boil, then reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally, until thickened and creamy.
  8. Step 8: Season with 1 1/2 tsp salt, 1/2 tsp black pepper, and finish with 1 tbsp fresh lemon juice.
  9. Step 9: Serve hot with injera or rice for a rich, protein-packed vegan meal.

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