Slow-Simmered Shiro Wat with Chickpea Flour

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A velvety Ethiopian stew made from chickpea flour and aromatic spices, offering a comforting and protein-rich vegan dish. This ethiopian-inspired vegan (gluten free option) ready in about 40 minutes pairs chickpea flour, water, red onion 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.

★ 4.2 (12 ratings) Prep: 10 min Cook: 30 min Serves 4 Ethiopian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp niter kibbeh or vegetable oil in a medium saucepan over medium heat until shimmering. Add 1 medium finely chopped red onion and sauté for 8 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 2 tbsp berbere spice blend, cooking for 2 minutes until fragrant and the spices are well blended with the onions.
  3. Step 3: In a separate bowl, whisk 1 cup chickpea flour with 3 cups water until smooth and lump-free. Slowly pour this mixture into the saucepan while stirring continuously.
  4. Step 4: Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent lumps. Cook for 15-20 minutes until thickened to a creamy stew consistency. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.
  5. Step 5: Remove from heat and serve hot with injera or flatbread for dipping.

Frequently asked questions

How long does Slow-Simmered Shiro Wat with Chickpea Flour 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 Slow-Simmered Shiro Wat with Chickpea Flour?

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-Simmered Shiro Wat with Chickpea Flour?

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-Simmered Shiro Wat with Chickpea Flour for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Simmered Shiro Wat with Chickpea Flour vegan?

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

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