Eritrean Chickpea Flour Stew with Berbere

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Shiro Wat is one of Eritrea's most beloved comfort foods — a creamy, warmly spiced stew traditionally made from chickpea flour simmered with onions, garlic, and the signature berbere spice blend. This version keeps the chickpea-forward identity and the silky texture that makes it a staple across Eritrean homes and celebrations.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 28 gCarbs
• 6 gFiber
• 5 gSugar
• 11 gProtein
• 920 mgSodium
• 480 mgPotassium
• 65 mgCalcium
• 4.5 mgIron
• 8 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the aromatics

• 3 tbsp niter kibbeh or olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated

For the stew

• 1 cup chickpea flour (besan)
• 2 tbsp berbere spice blend
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• 2 tbsp tomato paste
• 4 cups warm water or low-sodium vegetable broth
• 1 1/2 tsp fine sea salt

For serving

• 2 tbsp chopped flat-leaf parsley
• 1 lemon, cut into wedges
• Warm injera or steamed rice

Directions

1. Heat the niter kibbeh in a heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5–7 minutes until softened and lightly golden.
2. Stir in the garlic and ginger and cook for 1 minute until fragrant, taking care not to let them brown.
3. Add the berbere, cumin, turmeric, and cardamom. Stir into the onion mixture and toast for about 30 seconds to bloom the spices.
4. Sprinkle in the chickpea flour and stir continuously for 2–3 minutes, coating it in the spiced fat and removing the raw flour taste.
5. Whisk in the tomato paste until a thick, uniform paste forms, then slowly pour in the warm broth a little at a time, whisking constantly to prevent lumps.
6. Bring the mixture to a gentle simmer, then reduce heat to low. Cook for 12–15 minutes, whisking often, until the stew is creamy, smooth, and thick enough to coat the back of a spoon.
7. Season with salt. If the stew thickens too much as it sits, whisk in a few tablespoons of warm water to loosen it to your preferred consistency.
8. Ladle into shallow bowls, scatter the parsley over the top, and serve with lemon wedges and warm injera or rice.

Cook’s Notes

• Toast the chickpea flour well in the fat before adding liquid — this step is key to a nutty, deep flavor and removes any raw bean taste.
• Whisk vigorously and add broth gradually to prevent lumps; a flat whisk works especially well.
• Adjust the berbere amount to taste — use 1 tablespoon for a milder stew or up to 3 tablespoons for serious heat.
• Niter kibbeh (spiced clarified butter) gives the most authentic flavor, but a good olive oil works nicely for a vegetarian version.
• Shiro wat thickens as it cools, so keep extra warm broth or water on hand to refresh leftovers when reheating.

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