Delicious Ethiopian Shiro Wot Recipe: Easy Chickpea Stew

Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.

Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Stir in the tomato paste and Berbere spice mix. Cook for 2-3 minutes, stirring constantly, to toast the spices and deepen their flavor. This step is crucial for the rich color and taste of Shiro Wot.

Gradually add water (or vegetable broth) to the pot, stirring well to combine with the spice mixture. Bring the mixture to a gentle simmer. Then, slowly sprinkle in the Shiro powder while continuously whisking to prevent any lumps from forming. Continue whisking until fully incorporated.

Reduce heat to low, cover the pot, and let the Shiro simmer for 15-20 minutes, stirring occasionally, until it thickens to your desired consistency. The stew should be rich and flavorful. Add salt to taste.

Remove the pot from heat. If using, stir in the Kibe (Ethiopian spiced butter) or vegan butter for an extra layer of richness and authentic flavor. Serve the Shiro Wot hot with injera (Ethiopian flatbread) or rice.