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Vegetarian, Africa and overseas

Shiro wat with injera

Shiro wat is an Ethiopian spiced chickpea stew, served with injera for scooping. This recipe for 4 takes 40 minutes, rates easy, and costs €1.70 per serving. The key to success is whisking in the chickpea flour in a steady stream so the stew turns out smooth, without lumps.

Tonight, an Ethiopian comfort dish, shiro wat, a smooth spiced chickpea stew you scoop up with injera.

Shiro wat with injera
Total time
40 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Shiro wat is a chickpea stew simmered with onion, tomato, and spices until it turns smooth and fragrant after about fifteen minutes of cooking. Chickpea flour stands in for whole chickpeas, thickening the sauce into that signature velvety texture, while berbere spice adds warmth and depth without overwhelming heat.

It's a great weeknight dish, quick to put together with pantry staples, and it works for kids too once you dial back the spice. Injera doubles as both plate and utensil, you tear off a piece to scoop up the shiro, which makes this a naturally shareable meal, even for a relaxed Sunday with family.

The ingredients

4 people

Pantry

  • Chickpea flouroften in the pantry 200 g
  • Berbere spice (or paprika and chili)often in the pantry 1 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Injera 8
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 15 g
  • Tomatoes 2

Allergens Gluten

The step by step recipe

  1. Finely chop the onions and cook them in the oil until soft and translucent. 10 min

    A pinch of salt helps them release their water.

  2. Add the garlic, ginger, diced tomatoes, and berbere spice. 8 min

    Let it reduce for a few minutes to concentrate the flavors.

  3. Pour in a liter of hot water and bring to a simmer. 3 min

    Hot water prevents a temperature shock and keeps the mix smooth.

  4. Whisk in the chickpea flour in a steady stream, then let it thicken over low heat, stirring often. 15 min

    Whisk constantly for the first few minutes.

  5. Adjust the salt, warm the injera, and serve the shiro on top. 4 min

    No injera on hand, thick wheat crepes or plain wraps work fine.

Our tips to get it right

  • Pick a fine chickpea flour and sift it if it's clumped from humidity, that makes whisking even easier.
  • Adjust the berbere to your spice tolerance, start with half a tablespoon if you're cooking for young kids.
  • Simmer on very low heat once the flour is in, too high a flame will scorch the bottom of the pot.

The variations

  • Swap the berbere for smoked paprika with a pinch of cayenne if you don't have it on hand, the flavor stays close.
  • Stir in chopped spinach or kale near the end of cooking for a greener, more filling version.
  • For kids, serve the shiro mild with plain flatbread or wheat wraps instead of injera.

What to serve it with

  • A tomato and red onion salad
  • Spiced black tea
  • Extra Ethiopian stewed vegetables

Storage

Shiro keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, reheat gently on the stove with a splash of water if needed. Store injera separately and warm it for a few seconds in a dry skillet or oven.

Questions about this dish

Can you use cooked chickpeas blended instead of chickpea flour?

You can, but the texture will be coarser and less smooth. The flour gives that signature velvety finish, and blended chickpeas need more water to reach the same consistency.

Can shiro wat be made ahead of time?

Yes, it's actually better reheated the next day since the spices have time to settle in. Make it the day before and warm it gently before serving with fresh injera.

Where can you find injera or berbere spice?

Look for them at Ethiopian or African grocery stores, and sometimes at natural food shops. If you can't find them, thick wheat crepes replace injera, and a paprika and chili mix replaces berbere.

How do you adapt this recipe for young kids?

Cut the berbere down to half a tablespoon and serve with plain flatbread instead of injera, whose fermented flavor can be strong for kids. You can also blend the stew smoother if they prefer it that way.

How long does it take to make a shiro wat with injera?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a shiro wat with injera?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shiro wat with injera cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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