Shiro Wot — Ethiopian Spiced Chickpea Flour Stew

Other Fast With Oil Published June 13, 2026

Shiro is the everyday backbone of Ethiopian fasting cooking — and Ethiopian Orthodox Christians fast more than almost anyone, so this is a dish built for exactly this purpose. Ground chickpeas are whisked into a simmering base of onion, garlic, and berbere until the whole pot turns silky and thick, almost like a savory porridge. It is pure plant protein with enormous depth: earthy, faintly bitter from the spice blend, warming from the chili. Scooped up with injera or flatbread, it eats like a feast.

The traditional fasting version (shiro tegabino) is already meat-free and dairy-free. On oil days, niter-style oil infused with spices gives it richness; on strict no-oil days, build the base by sweating the onions in water and adding the spices dry — the chickpea flour still thickens it into something deeply satisfying.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 30 minutes

INGREDIENTS

- 1 cup (120g) chickpea flour (besan)
- 3 tablespoons vegetable oil (omit for strict days)
- 1 large onion, very finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 to 3 tablespoons berbere spice blend (to taste)
- 1 tablespoon tomato paste
- 3 to 4 cups water or vegetable broth
- 1/4 teaspoon ground cardamom
- Salt to taste
- To serve: injera, flatbread, or rice; sliced chili and onion

METHOD

1. In a dry skillet over low heat, lightly toast the chickpea flour for 2-3 minutes, stirring constantly, until it smells nutty. Set aside. This step deepens the flavor and prevents a raw taste.

2. If using oil: heat oil in a heavy pot over medium heat. Add the onion and cook slowly until very soft and golden, 8-10 minutes. (For strict days: sweat the onion in 1/4 cup water, adding more as needed, until soft and translucent, about 10 minutes.)

3. Add the garlic and ginger and cook 1 minute. Stir in the berbere and tomato paste and cook another minute until the spices are fragrant and darkened.

4. Pour in 3 cups of water and bring to a gentle simmer.

5. Gradually whisk in the toasted chickpea flour a little at a time to avoid lumps. Reduce heat to low and simmer, stirring often, for 8-10 minutes until thickened to a creamy, pourable porridge. Add more water to loosen if it gets too thick.

6. Stir in the cardamom and salt. Taste and add more berbere for heat. Serve hot with injera or flatbread, topped with raw chili and onion.

NOTES

- Berbere is the heart of this dish; if yours is mild, lean toward 3 tablespoons. Brands vary in salt, so season at the end.
- For strict no-oil days, omit the oil and use the water-sweat method in step 2 — shiro is naturally forgiving here.
- The stew thickens further as it sits; loosen leftovers with a splash of water when reheating.
- For extra heft, fold in a handful of cooked lentils or a can of drained chickpeas at the end.