Ethiopian · easy
Shiro Wat
Creamy Ethiopian chickpea flour stew with garlic and ginger. Silky, satisfying, and ready in under 30 minutes.
- 25 min
- Total
- 4
- Serves
- $6.50
- Est. cost
- 260
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Vegan
- Meatless
Parent noteVery mild and creamy. A great first Ethiopian dish for kids.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Shiro Powder (Chickpea Flour Blend)1 cup
- Yellow Onion1 medium
- Garlic3 cloves
- Fresh Ginger1 inch
- Ground Turmeric1/2 tsp
- Olive Oil2 tbsp
- Water3 cups
Method
- 01
Sautee diced onion in oil over medium heat until soft, about 5 minutes.
- 02
Add garlic, ginger, and turmeric. Stir for 1 minute.
- 03
Whisk shiro powder into water until smooth, then pour into the pot.
- 04
Simmer for 15 minutes, stirring frequently to prevent lumps, until thick and creamy.
- 05
Season with salt and serve over injera or rice.
- 260
- Calories
- 14g
- Protein
- 34g
- Carbs
- 8g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
