Entree: Ethiopia – Addis Ababa – ሺሮ ወጥ Shiro Wot Chickpea stew (Chickpea stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (120 g) shiro powder, using the roasted chickpea flour option (estimated edible portion: 4 1/4 oz (120 g))
3 tbsp (45 g) niter kibbeh (Ethiopian spiced clarified butter)
1 large yellow onion, finely chopped (about 8 oz (225 g))
3 garlic cloves, minced (about 1 oz (28 g))
2 tbsp (14 g) berbere spice blend
2 tbsp (30 g) tomato paste
3 cups (720 ml) light vegetable broth
1 tsp (5 g) salt, or to taste
1 tbsp (15 ml) lemon juice, optional
1 fresh green chili, sliced, optional
Injera, for serving

Show original ingredient measurements

1 cup (120 g) shiro powder, using the roasted chickpea flour option (estimated edible portion: 120 g)
3 tbsp (45 g) niter kibbeh (Ethiopian spiced clarified butter)
1 large yellow onion, finely chopped (about 8 oz / 225 g)
3 garlic cloves, minced (about 1 oz / 28 g)
2 tbsp (14 g) berbere spice blend
2 tbsp (30 g) tomato paste
3 cups (720 ml) light vegetable broth
1 tsp (5 g) salt, or to taste
1 tbsp (15 ml) lemon juice, optional
1 fresh green chili, sliced, optional
Injera, for serving

Instructions

1. Heat the niter kibbeh in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 8–10 minutes.
2. Stir in the minced garlic and berbere. Cook for 1–2 minutes, until fragrant. Add the tomato paste and cook, stirring, for 1 minute.
3. Gradually whisk in 2 cups (480 ml) of the vegetable broth until the mixture is smooth. Bring it to a gentle simmer.
4. In a separate bowl, whisk the shiro powder with the remaining 1 cup (240 ml) broth until smooth and lump-free. Slowly pour this mixture into the simmering saucepan, stirring constantly.
5. Reduce the heat to low and simmer for 10–15 minutes, stirring frequently, until thick and creamy. Add the salt to taste. If needed, adjust the consistency with additional hot water until the stew is velvety but spoonable.
6. If using, stir in the lemon juice and sliced green chili. Serve hot over injera or in a bowl with injera alongside for tearing and scooping.