Spiced Shiro Wat Chickpea Flour Stew
A hearty Ethiopian stew made from finely ground chickpea flour simmered with berbere spices and aromatics, delivering a thick, comforting dish full of warmth and depth. This ethiopian-inspired vegan (vegetarian, gluten free) ready in about 40 minutes pairs chickpea flour (shiro powder), berbere spice mix, yellow onions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup chickpea flour (shiro powder)
- 2 tbsp berbere spice mix
- 2 cups yellow onions, finely chopped
- 3 cloves garlic cloves, minced
- 3 tbsp niter kibbeh or unsalted butter
- 3 cups water
- 1 tsp salt
- 1 tbsp vegetable oil
Instructions
- Step 1: Heat 1 tbsp vegetable oil and 3 tbsp niter kibbeh or unsalted butter in a medium saucepan over medium heat. Add 2 cups finely chopped yellow onions and sauté for 10 minutes until soft and translucent.
- Step 2: Stir in 3 minced garlic cloves and 2 tbsp berbere spice mix, cooking for 2 minutes until fragrant.
- Step 3: Slowly whisk in 1 cup chickpea flour, stirring constantly to prevent lumps, and cook for 3 minutes to toast the flour lightly.
- Step 4: Gradually add 3 cups water while whisking to create a smooth sauce.
- Step 5: Bring to a simmer and cook over low heat, stirring frequently, for 15-20 minutes until the stew thickens and coats the back of a spoon.
- Step 6: Season with 1 tsp salt, adjust to taste, and serve hot with injera or rice.
Frequently asked questions
How long does Spiced Shiro Wat Chickpea Flour Stew 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 Spiced Shiro Wat Chickpea Flour 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 (shiro powder) from drying out.
Can I substitute ingredients in Spiced Shiro Wat Chickpea Flour 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 Spiced Shiro Wat Chickpea Flour Stew 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 Shiro Wat Chickpea Flour Stew vegetarian?
Yes — this recipe is tagged vegetarian, 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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