My favorite restaurant, which serves Ethiopian and Eritrean food, has some amazing vegetarian and vegan dishes on the menu. My favorite among these is shiro wot (or shiro wat), a silky ground-chickpea stew that’s spicy, aromatic and beyond delicious. I love whole chickpeas in stews like this Lebanese chickpea stew, and I remember the first time I ordered shiro it was just because I was curious to see what a stew made with chickpea flour would taste like. I wasn’t too optimistic, but when I took my first bite I was hooked! It was so delicious, with the nutty chickpea flour and flavorful spices doing a tango on my tastebuds. Over my last two posts I shared with you recipes for berbere and vegan niter kibbeh (spiced olive oil). The goal was to get you started on making the shiro wot. It’s a staple vegetarian dish in Ethiopia, along with other Ethiopian dishes you can also make with berbere and niter kibbeh, including misir wot, vegan doro wot, tikil gomen and this Ethiopian lentil stew.
Why you will love this recipe
Beyond delicious. There simply is no other way to describe this shiro wot. It is so, so tasty, and I guarantee it will become one of your favorite Ethiopian meals. I usually can’t wait for dinner and find myself eating it out of the pot. Simple. There really isn’t much difficulty involved in making this shiro. You can do it even if you’re not very used to cooking Ethiopian or any food, but do follow instructions closely. This is also a one-pot recipe. Affordable. Most vegetarian Ethiopian foods are economical, but none more so than shiro. You do need to make an initial investment in the spices, but buy those in Indian or Ethiopian grocery stores where they are sold at much better prices than you’d get in health food stores or online. Suited to all diets. This Ethiopian chickpea stew is gluten-free, nut-free and soy-free.
How to make shiro wot
Serving suggestions
Shiro wot is wonderful served with injera, the popular Ethiopian flatbread. You can also pair it, a bit more unconventionally but still deliciously, with flatbreads like roti, vegan naan, pita or tortilla. Or smear it on a piece of crusty toast and top with avocado for an amazing breakfast!
Storage instructions
Refrigerate: Store shiro in the fridge in an airtight container for up to four days. Freeze: Freeze leftovers for up to four months. Reheat: Thaw and reheat in the microwave or on the stovetop until warmed through. If needed add a bit of water.
More delicious chickpea flour recipes
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