Shiro Wat (Chickpea Flour Stew)

Shiro wat is the workhorse of the Ethiopian table — a smooth, thick stew made from ground roasted chickpeas simmered with onions, garlic, and berbere. Because it contains no meat or dairy, it is a cornerstone of fasting days, when observant Ethiopians eat vegan, and it shows up on almost every vegetarian platter in the country. Families often keep a jar of shiro powder in the pantry, ready to stir into a pot on short notice.

The velvety stew at the heart of every platter

What makes shiro special is its texture: slow simmering turns the chickpea flour silky and almost pudding-like, and the berbere gives it a deep rust color with gentle, building warmth. A spoonful over injera is comfort in its purest form, and a final drizzle of niter kibbeh on top adds a nutty richness that transforms the whole bowl. Every household guards its own blend of spices in the shiro powder, which is why no two pots ever taste quite the same — and why everyone swears theirs is best.

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