Shiro Wot - Chickpeas Stew

Vegan & Gluten Free



  • 3/4 cups of Mit'ten Shiro Flour (buy it now)
  • 3-4 tbsp olive oil
  • 1 medium onion
  • 3 cloves of fresh garlic
  • 2.5-3 cups of water
  • 1 inch ginger, peeled
  • salt as needed
  • peppers as needed
  • Fassica's Injera bread (gluten free or regular)

Prepare the ingredients:

  • Mince the onion, ginger and garlic.

  • Measure 3/4 cups of Mit'ten Shiro flour.

    • ‚ÄčNote:  There are two types of Shiro:

      1. Mit'ten Shiro: chickpeas flour mix with a small amount of berbere to bring in additional flavor.‚Äč

      2. Shiro: chickpeas flour mix WITHOUT berbere

Let's get started:

  1. In a large stock pot, cook the ginger and onions on medium/medium-high heat for several minutes, stirring frequently, until they begin to soften and turn translucent. Add the oil and cook for a few more minutes. (If you would like additional flavor, add 1-2 tbs of berbere.)

    • If berbere is added, allow the ingredients to simmer together for several minutes (Berbere should always have plenty of time to cook before other ingredients are added )

  2. Continue to sauté for another 2-3 minutes until aromatic.  Add 1/2 cups of water and continue sautéing.

  3. Start adding a small portion of Mit'ten shiro flour at a time and while continuously stirring.

    • Shiro should start becoming thinker.  

  4. Continuously add a small amount of water, while stirring for 1-2 minutes or until desire shiro thickness.

    • With more cooking time, shiro stew will continue to become thicker.  It's always best to add a small amount of extra water and let it cook for additional 4-5 minutes.

  5. Add the garlic and salt, stir well, and continue simmering until bubbles start appearing for 2-3 minutes.

  6. Shiro stew should now be ready.  Shiro is best served with salad or another Ethiopian dish such as Misir Wotor Atklit wot and eaten with 100% teff - gluten free injera.