This flavorful, comforting dish is a staple of Ethiopian and Eritrean cuisine. Traditionally vegan and incredibly rich, it relies on a slow-simmered base of aromatics and spiced chickpea powder (Shiro).
Ingredients
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1 cup Shiro powder (spiced chickpea powder)
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1 cup Olive oil (or traditional Niter Kibbeh if not strictly vegan)
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1 Red onion, finely chopped
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1/4 cup Garlic, minced
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1 Tomato, chopped
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1 Jalapeño pepper, sliced
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1 tsp Salt
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Water (for simmering)
Step-by-Step Preparation
1. Build the Aromatic Base
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Heat 1 cup of olive oil in a medium pot over medium heat.
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Add the finely chopped red onion and 1 tsp of salt. Stir frequently, letting the onions sweat and soften until they begin to turn translucent.
2. Add Garlic and Tomato
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Stir in 1/4 cup of minced garlic and let it cook for a minute until fragrant.
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Add 1 chopped tomato to the mixture. Stir well and allow the tomatoes to break down and blend with the onions and garlic, creating a rich sauce base.
3. Incorporate Water
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In a separate small pot, bring water to a simmer.
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Pour the warm water into your onion and tomato mixture. Bring the combined liquid to a gentle boil.
4. Whisk in the Shiro
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Slowly add 1 cup of Shiro powder to the boiling liquid while stirring continuously.
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Mix well to ensure there are no lumps and the powder dissolves seamlessly into a smooth, thick consistency.
5. Slow Simmer
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Reduce the heat to low, cover the pot with a lid, and let it simmer for 15 to 20 minutes, stirring occasionally to prevent the bottom from scorching.
6. The Final Touch
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Uncover the pot and add 1 sliced jalapeño pepper.
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Replace the lid and let it simmer for another 10 minutes to allow the pepper flavor to infuse without making the dish overly spicy.
To Serve
Your Shiro Wot is ready when it is smooth, bubbling, and slightly glossy on top. Serve it piping hot poured directly over fresh Injera (Ethiopian sourdough flatbread) and enjoy it traditionally by tearing off pieces of Injera to scoop up the stew.