ETHIOPIAN CHICKPEA STEW (vegan, gluten-free) // shiro wot 🇪🇹

shiro powder

🥗Healthier: ground chickpeas

💰Cheaper: all-purpose flour

Ground chickpeas maintain protein content while being more accessible.

berbere spice

🥗Healthier: curry powder

💰Cheaper: paprika + cayenne

Curry powder offers a similar warmth and flavor profile.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats without compromising flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar fresh taste and is more widely available.

Sauté the chopped red onion in 4 tablespoons of extra virgin olive oil in a saucepan over medium heat for about 10 minutes until browned.

Add the chopped garlic and sauté for about 2 minutes.

Stir in the chopped tomatoes and cook until very soft and pulpy, about 5 minutes.

Stir in the 1/2 cup of shiro powder until no dry powder is visible.

Add the berbere powder, paprika, and 2 cups of water, mixing well.

Bring the mixture to a boil, then reduce to medium-low heat, cover, and cook for about 15 minutes.

Remove from heat and mix in the red chili peppers and salt to taste.

Serve the shiro wat on a plate of injera bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary