Slow-Cooked Shiro Wat Chickpea and Berbere Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A thick and comforting Ethiopian stew of powdered chickpeas simmered slowly with berbere and clarified butter, perfect for hearty vegan meals. This african-inspired vegan (vegan) 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 African cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Shiro Wat Chickpea and Berbere Stew take to make?

Total time is about 60 minutes (10 min prep + 50 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 Slow-Cooked Shiro Wat Chickpea and Berbere Stew?

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 Slow-Cooked Shiro Wat Chickpea and Berbere Stew?

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 Slow-Cooked Shiro Wat Chickpea and Berbere Stew 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 Slow-Cooked Shiro Wat Chickpea and Berbere Stew 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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