Entree: Ethiopia – Ethiopian Orthodox Fasting Cuisine – ሺሮ ወጥ ➤ Shiro Wot (Thick, spiced Ethiopian chickpea stew commonly eaten with injera during Orthodox fasting periods)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1 1/2 cups (180 g) shiro (chickpea or broad bean flour)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) berbere spice blend (adjust to heat preference)
- 1 tbsp (15 ml) tomato paste (optional, for depth)
- 3 to 4 cups (720–960 ml) water or vegetable broth, divided
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice or to taste
- 1/4 cup (15 g) finely chopped fresh coriander (cilantro) or parsley for garnish (optional)
- Injera for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat vegetable oil in a medium pot over medium heat. Add chopped onion and sauté until soft and translucent, about 8–10 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
2. Stir in berbere and tomato paste (if using) and cook briefly to bloom the spices, about 1 minute, stirring constantly to avoid burning.
3. Whisk the shiro flour with 1 cup (240 ml) cold water to make a smooth slurry. Gradually pour the slurry into the pot along with 2 more cups (2 cups (480 ml)) hot water or broth, whisking to combine into a lump-free sauce.
4. Bring to a gentle simmer, then reduce heat to low and cook, stirring frequently, adding additional water 1/2 cup (120 ml) at a time as needed to reach a thick but spoonable consistency; simmer 15–25 minutes so flavors meld and the raw flour taste cooks out.
5. Season with salt and lemon juice, adjust berbere or water to preference. If a silky finish is desired, simmer a few minutes longer while stirring constantly.
6. Serve hot in a shallow bowl with injera alongside; garnish with chopped coriander if using and encourage tearing injera to scoop the shiro as in traditional service.

1. Heat vegetable oil in a medium pot over medium heat. Add chopped onion and sauté until soft and translucent, about 8–10 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
2. Stir in berbere and tomato paste (if using) and cook briefly to bloom the spices, about 1 minute, stirring constantly to avoid burning.
3. Whisk the shiro flour with 1 cup (240 ml) cold water to make a smooth slurry. Gradually pour the slurry into the pot along with 2 more cups (480 ml) hot water or broth, whisking to combine into a lump-free sauce.
4. Bring to a gentle simmer, then reduce heat to low and cook, stirring frequently, adding additional water 1/2 cup (120 ml) at a time as needed to reach a thick but spoonable consistency; simmer 15–25 minutes so flavors meld and the raw flour taste cooks out.
5. Season with salt and lemon juice, adjust berbere or water to preference. If a silky finish is desired, simmer a few minutes longer while stirring constantly.
6. Serve hot in a shallow bowl with injera alongside; garnish with chopped coriander if using and encourage tearing injera to scoop the shiro as in traditional service.