Description
Shiro Wat (Ethiopian Chickpea Stew) is a nourishing and flavorful comfort dish that’s easy to make at home. This plant-based stew features tender chickpeas simmered in a aromatic blend of spices, creating a rich, creamy texture that’s both satisfying and delicious.
Ingredients
– 2 cups cooked chickpeas (or 1 (15-oz) can, drained and rinsed)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 teaspoons ground cumin
– 1 teaspoon ground turmeric
– 1 teaspoon paprika
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (or to taste)
– 1 cup vegetable broth
– 2 tablespoons tomato paste
– Salt and pepper to taste
– Chopped cilantro or parsley for garnish
Instructions
1. In a large saucepan or Dutch oven, sauté the onion in a bit of oil over medium heat until translucent, about 5 minutes.
2. Add the garlic and ginger and cook for 1 minute, until fragrant.
3. Stir in the cumin, turmeric, paprika, cardamom, cloves, cinnamon, and cayenne. Cook for 2 minutes to toast the spices.
4. Add the chickpeas, vegetable broth, and tomato paste. Bring to a simmer and cook for 15-20 minutes, or until the stew has thickened to your desired consistency.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro or parsley. Enjoy with injera bread or over a bed of cooked quinoa or rice.
Notes
For a thicker stew, you can mash or blend some of the chickpeas. You can also adjust the spice level to your preference by adding more or less cayenne pepper. This stew is delicious served with traditional Ethiopian injera bread, but it also pairs well with cooked grains like quinoa or rice.
- Prep Time: 15
- Cook Time: 20
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Ethiopian