Shiro Wat

Shiro Wat is a highly popular Ethiopian stew made primarily from powdered chickpeas or broad bean flour. The thick, spicy paste is slow-cooked to create a deeply comforting vegetarian dish. It is one of the most common meals served during Ethiopian Orthodox fasting periods.

The core ingredient of Shiro Wat is shiro powder, which consists of roasted chickpeas or broad bean flour blended with spices. The dish is slow-cooked with a base of onions, garlic, and regional spices. This creates a thick, savory stew that is traditionally served over injera flatbread.

Shiro Wat is traditionally eaten by tearing off pieces of injera, a spongy sourdough flatbread native to Ethiopia. Diners use the flatbread to scoop up the thick, slow-cooked chickpea stew. It is often served alongside other wat dishes on a large shared platter.

Yes, Shiro Wat can be quite spicy due to the generous use of berbere, a traditional Ethiopian red pepper spice blend. The slow-cooked chickpea powder and garlic base helps balance the intense heat. Diners can adjust the regional spices based on their personal tolerance.