Ethiopia
Shiro Wot
A silky Ethiopian chickpea-flour stew seasoned with berbere, aromatics and tomato, made for scooping with injera.
About this dish
Shiro is a deeply familiar Ethiopian and Eritrean comfort food built around finely milled chickpeas or broad beans. Seasoning and thickness vary by household and region. This Fringe Table version uses readily available chickpea flour and berbere for a practical home-kitchen adaptation.
Ingredients & method
Ingredients
- 2 tbsp neutral oil or niter kibbeh
- 1 medium yellow onion, very finely chopped
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1–2 tbsp berbere, to taste
- 1 cup crushed tomato
- 3/4 cup chickpea flour
- 3 cups warm water or light vegetable broth, plus more as needed
- 1 tsp kosher salt, plus more to taste
- Injera, for serving
Method
- 1. Cook the onion with the oil over medium-low heat until very soft, 8–10 minutes.
- 2. Add garlic, ginger and berbere; stir until fragrant, about 1 minute. Add tomato and cook 3 minutes.
- 3. Whisk chickpea flour with 1 cup of the warm liquid until smooth. Add it to the pot, then slowly whisk in the remaining liquid.
- 4. Simmer gently, stirring often, until glossy and fully cooked, 12–20 minutes. Thin with extra hot water if needed.
- 5. Season to taste and serve hot with injera.
Build the dish from its components
Read further
Fringe Table recipes are practical home-kitchen adaptations. Family, regional and ceremonial versions may differ.