Creamy Shiro Wat with Spiced Lentils and Injera
Imagine the earthy warmth of Ethiopia in your kitchen, where the air fills with the rich, nutty aroma of slow-simmered chickpea flour. This Shiro Wat takes you there—a velvety, deeply spiced stew that clings to every bite of tangy, spongy injera. You’ll taste the subtle heat of berbere, the sweetness of caramelized onions, and the comforting creaminess that only comes from patient stirring. It’s a humble dish with royal roots, often enjoyed during fasting seasons, but perfect any day you crave soulful, plant-based comfort. Let the layers of garlic, ginger, and niter kibbeh (here made vegan with spiced oil) wrap you in their embrace. Serve it with tender spiced lentils on the side, and you’ve got a feast that celebrates the heart of Ethiopian hospitality. Trust me—this is the kind of meal that makes you close your eyes with every spoonful.
Ingredients
- chickpea flour (shiro powder)150g
- red lentils100g
- yellow onion, finely diced2 medium
- garlic cloves, minced4
- fresh ginger, grated1 tbsp
- berbere spice blend2 tbsp
- tomato paste2 tbsp
- vegetable oil60ml
- water750ml
- cayenne pepper (optional for heat)1 tsp
- salt1 tsp
- cooked injera4 pieces
Nutrition
Directions
- 1
Start by toasting the berbere spice blend in a dry skillet over medium heat until fragrant, about 1 minute, then set aside. In a large pot, heat the vegetable oil and sauté the diced onions until deep golden brown, about 10 minutes—this is key for sweetness.
- 2
Add the minced garlic and grated ginger, stirring for another minute until aromatic. Stir in the tomato paste and toasted berbere, letting it cook for 2 minutes to meld the flavors.
- 3
Pour in 500ml of water, bring to a gentle boil, then gradually whisk in the chickpea flour, stirring constantly to avoid lumps. Reduce heat to low and let it simmer, stirring every few minutes, for 20 minutes until thickened and creamy.
- 4
In a separate pot, combine the red lentils with 250ml of water and a pinch of salt. Bring to a boil, then simmer for 15 minutes until tender but not mushy. Drain any excess water, then gently fold the lentils into the shiro, keeping some texture.
- 5
Taste and adjust seasoning with salt and cayenne if you want more heat. The shiro should be thick enough to coat a spoon. If it's too thick, add a splash of water.
- 6
Serve the shiro warm over pieces of tangy injera, letting the stew soak into the bread. Garnish with a drizzle of spiced oil if you have it, and enjoy the authentic taste of Ethiopia.
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