Shiro wat
ሽሮ ወጥ
Ground chickpea stew — silky, berbere-warm, and the pot that looks like nothing until you taste it.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: ሽሮ ወጥ.
- Prep
- 10 min
- Cook
- 25 min
- Rest
- None
- Total
- 35 min
- Difficulty
- Easy
- Spice
- Medium heat
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Shiro is powdered chickpea (often already seasoned) cooked in onion, garlic and oil until it becomes a thick sauce. Shop shiro powder is how homes do it. Plain chickpea flour plus berbere is the stand-in. It should be smooth. Lumps mean you dumped the flour into cold water.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
Ingredients
- Chickpea flour150 g
- Garlic4 clove
- Berbere15 ml
- Tomato (optional)1 small
- Neutral oil59 ml
- Water700 ml
- Salt4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Cook onion in oil until soft. Garlic, berbere, optional tomato.
10 min
Step 2
Whisk chickpea flour into the water, then into the pot. Stir on medium-low until thick and the raw smell goes, 12–15 minutes. Salt.
15 min
Nutrition
Per serving · estimate
- Calories
- 294 kcal
- Protein
- 10.2 g
- Carbs
- 29.5 g
- Fat
- 15.1 g
- Saturated fat
- 1.5 g
- Fibre
- 5.4 g
- Sugar
- 6.9 g
- Sodium
- 868 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Vegetarian
- Vegan
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Chickpea flour → Blended cooked chickpeas
Grainier. Still a pot.
Tips
- Seasoned shiro powder may already contain berbere. Taste before you dump more.
- A cracked chilli in the oil is a house heat.
History & culture
Everyday fasting food. Also a restaurant order that looks modest and disappears first.
Legume flours are highland practicality. The seasoned powder is a later convenience.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Shiro wat take?
35 min all in — 10 min prep, 25 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Medium heat.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
5 more questionsFewer questions
What equipment do I need?
Saucepan.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Chickpea flour → Blended cooked chickpeas. Grainier. Still a pot.
Any tips from this recipe?
Seasoned shiro powder may already contain berbere. Taste before you dump more. A cracked chilli in the oil is a house heat.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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