Slow-Cooked Shiro Wat with Berbere and Chickpea Flour

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 developed and reviewed.

A smooth, hearty Ethiopian stew made from chickpea flour and berbere spices, perfect for a warming vegetarian meal. This Ethiopian-inspired vegetarian recipe (gluten free), ready in about 45 minutes, pairs chickpea flour, berbere spice blend, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 35 min Serves 4 Ethiopian cuisine 220 cal/serving

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Ingredients

1 cup chickpea flour
2 tbsp berbere spice blend
1 1/2 cups yellow onion, finely chopped
3 garlic cloves, minced
3 tbsp niter kibbeh (spiced butter)
4 cups water
1 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a large saucepan, melt 3 tbsp niter kibbeh over medium heat until fragrant, about 2 minutes.
Step 2: Add 1 1/2 cups finely chopped yellow onion and sauté for 10 minutes until translucent and soft, then stir in 3 minced garlic cloves and cook for 1 more minute.
Step 3: Stir in 2 tbsp berbere spice blend and cook for 2 minutes to toast the spices.
Step 4: Gradually whisk in 1 cup chickpea flour and 4 cups water, stirring constantly to prevent lumps.
Step 5: Bring the mixture to a gentle simmer over medium-low heat and cook, stirring frequently, for 20-25 minutes until the stew thickens and coats the back of a spoon.
Step 6: Season with 1 tsp salt and 1/4 tsp black pepper, adjust seasoning to taste, and remove from heat. Serve warm with injera or flatbread.