Description
Shiro Wat (Ethiopian Chickpea Stew) is a comforting and flavorful vegetarian dish that’s packed with protein-rich chickpeas and a blend of aromatic spices. This quick and easy recipe can be on the table in just 30 minutes, making it the perfect weeknight meal.
Ingredients
– 2 cups dried chickpeas, soaked and cooked (or 1 (15-ounce) can chickpeas, drained and rinsed)
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 tablespoon berbere spice mix (or a blend of paprika, cumin, ginger, and cayenne)
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– 1 cup vegetable broth
– 1 cup water
– Salt and black pepper to taste
– Chopped cilantro for garnish
Instructions
1. In a large saucepan or Dutch oven, sauté the onion in a little oil over medium heat until translucent, about 5 minutes.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Stir in the tomato paste, berbere spice mix, turmeric, and coriander. Cook for 2-3 minutes, stirring constantly, to toast the spices.
4. Add the chickpeas, vegetable broth, and water. Bring the mixture to a simmer and cook for 15-20 minutes, or until the stew has thickened to your desired consistency.
5. Season with salt and black pepper to taste.
6. Serve the Shiro Wat (Ethiopian Chickpea Stew) hot, garnished with chopped cilantro. Enjoy with injera bread or over a bed of rice.
Notes
For a creamier stew, you can use an immersion blender to partially blend the chickpeas. If you prefer a thinner consistency, add more broth or water as needed.
- Prep Time: 15
- Cook Time: 20
- Category: Vegetarian & Vegan Mains
- Method: Stovetop
- Cuisine: Ethiopian