Ethiopian Shiro Wat with Spiced Chickpea Sauce and Injera
A Delightful Ethiopian Feast
Experience Ethiopian cuisine with a savory chickpea stew served with traditional flatbread.
- 4 h
- 6
- Intermediate
Ingredients
For the Shiro Wat
For the Injera
For the Spiced Chickpea Sauce
Preparation
Preparing the Injera
Combine Flours and Water
Mix teff flour and all-purpose flour with water to make a smooth batter.
Add Yeast and Salt
Add yeast and salt; let the batter ferment for 2-3 hours.
Ferment Batter
When bubbles form, it’s ready to cook.
Preparing the Shiro Wat
Sauté Aromatics
Heat oil in a pot and sauté onions and garlic until translucent.
Add Spices
Stir in berbere spice and tomato paste.
Incorporate Shiro and Broth
Gradually add shiro powder and broth, stirring continuously.
Continuously stir to prevent sticking and adjust thickness by adding more or less broth as desired.
Cooking Process
Cook Injera
Ladle batter onto a hot non-stick skillet and cook until bubbles form and edges lift, then remove.
Simmer Shiro Wat
Let the stew simmer gently, stirring occasionally, for about 30 minutes.
Prepare Spiced Chickpea Sauce
Blend all sauce ingredients until smooth.
Plating & Serving
Ethiopian Shiro Wat with Spiced Chickpea Sauce and Injera
Ethiopian Shiro Wat with Spiced Chickpea Sauce and Injera
Plating & Serving
Serve the shiro wat in a bowl, surrounded by pieces of injera to scoop with.