Dairy-Free Ethiopian Shiro Wat (Chickpea Stew)

Ingredients

• 1/2 cup Shiro powder
• 3 cups Water
• 1 medium Red onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 tablespoon Tomato paste
• 2 tablespoons Vegetable oil
• 1 tablespoons Niter Kibbeh (Dairy-Free)
• 1 teaspoon Berbere spice blend
• 1/2 teaspoon Salt

Instructions

1. 1Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil and let it warm for 30 seconds. Add the 1 medium red onion, which has been diced into 1/4-inch pieces, to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the onion pieces are softened and translucent.
2. 2Add the 4 cloves of minced garlic and the 1 tablespoon of grated ginger to the pot. Cook, stirring constantly, for 1 minute until the garlic and ginger smell fragrant. Be careful not to let them burn.
3. 3Stir in the 1 tablespoon of tomato paste and the 1 teaspoon of berbere spice blend. Cook, stirring constantly, for 1 minute. The mixture will become a deep red color.
4. 4Gradually add the 3 cups of water to the pot, whisking constantly as you add it to fully incorporate the shiro powder and create a smooth mixture. Add the 1/2 cup of shiro powder while whisking. Continue whisking until there are no lumps.
5. 5Increase the heat to medium-high (400°F / 200°C) and bring the mixture to a gentle boil. Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and let it simmer for 30-40 minutes. Stir every 5-10 minutes to prevent sticking. The stew is ready when it has thickened to a consistency similar to mashed potatoes and you can see oil separating slightly at the edges.
6. 6Stir in the 1 tablespoon of Niter Kibbeh (Dairy-Free) and the 1/2 teaspoon of salt. Stir well to combine. Taste and add a tiny bit more salt if needed, but remember the berbere spice blend may already be salty.
7. 7Serve the shiro wat hot, traditionally with injera.

Substitutions

Related Guides