Spiced Chickpea Shiro Wat with Toasted Berbere

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A velvety, protein-packed chickpea stew simmered with toasted berbere and aromatic spices, perfect for a vegan Ethiopian feast. This african-inspired vegan (vegan, gluten free) ready in about 35 minutes pairs chickpea flour (shiro powder), water, berbere spice mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, 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.

Prep: 10 min Cook: 25 min Serves 4 African cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp niter kibbeh or vegetable oil in a medium saucepan over medium heat. Add 1 cup finely chopped red onions and sauté for 7 minutes until translucent and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves and 2 tbsp berbere spice mix; toast for 2 minutes until the spices release their aroma.
  3. Step 3: Add 1 tbsp tomato paste and cook for 1 minute, stirring constantly.
  4. Step 4: Slowly whisk in 1 cup chickpea flour (shiro powder) followed by 3 cups water to avoid lumps.
  5. Step 5: Bring to a gentle simmer and cook, stirring frequently, for 15 minutes until thickened and creamy.
  6. Step 6: Season with 1 tsp salt and adjust spices to taste. Remove from heat and let sit for 5 minutes before serving with injera or flatbread.

Frequently asked questions

How long does Spiced Chickpea Shiro Wat with Toasted Berbere take to make?

Total time is about 35 minutes (10 min prep + 25 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 Spiced Chickpea Shiro Wat with Toasted Berbere?

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 (shiro powder) from drying out.

Can I substitute ingredients in Spiced Chickpea Shiro Wat with Toasted Berbere?

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 Spiced Chickpea Shiro Wat with Toasted Berbere 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 Spiced Chickpea Shiro Wat with Toasted Berbere vegan?

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

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