Chickpea Sauce (shiro Wot) Recipe

Name: Authentic EthioAfrican Kitchen & Bars Chickpea Sauce (Shiro Wot) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 cups chickpea flour (shiro); 3 cups water; 3 tbs vegetable oil; 1 cups yellow onion, finely chopped; 4 pcs garlic cloves, minced; 1 tbs fresh ginger, grated; 2 tbs berbere spice blend; 2 tbs tomato paste; 1 tsp salt; 1 tsp freshly ground black pepper; 1 cups water (for slurry); 1 tbs butter or niter kibbeh (spiced clarified butter) - optional; 1 tsp lemon juice; 2 tbs fresh cilantro or parsley, chopped (for garnish); 4 pcs injera (Ethiopian flatbread); 4 cups house salad (mixed greens, tomato, cucumber, vinaigrette)

Inspired by Authentic EthioAfrican Kitchen & Bar

Time40m

Serves4

Chickpeas sauce, garlic, ginger, onion, spices, and berbere. Served with regular injera and house salad.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shiro Wot (Chickpea Sauce)

1 cups chickpea flour (shiro)

3 cups water

3 tbs Tuscany sunflower oil

1 cups yellow onion, finely chopped

4 pcs Garlic cloves, minced

1 tbs Fresh ginger, grated

2 tbs berbere spice blend

2 tbs tomato paste

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

1 cups water (for slurry)

1 tbs butter or niter kibbeh (spiced clarified butter) - optional

1 tsp ReaLemon lemon juice

2 tbs fresh cilantro or parsley, chopped (for garnish)

To Serve

4 pcs injera (Ethiopian flatbread)

4 cups house salad (mixed greens, tomato, cucumber, vinaigrette)

Method

Shiro Wot (Chickpea Sauce)

Prepare aromatics and oil

Heat a medium saucepan over medium heat. Add the vegetable oil. When shimmering, add the finely chopped onion and sauté, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add garlic and ginger

Add the minced garlic and grated ginger to the onions and cook 1–2 minutes until fragrant, taking care not to brown the garlic.

Toast berbere and tomato paste

Stir in the berbere spice blend and tomato paste. Cook, stirring constantly, for 1–2 minutes to bloom the spices and deepen the tomato paste flavor. This step releases oils in the berbere and prevents a raw spice taste.

Make chickpea slurry

In a separate bowl, whisk the chickpea flour with 1 cup of water until fully smooth and lump-free.

Combine liquids and simmer

Slowly pour the remaining 2 cups of water into the saucepan while stirring. Bring the mixture to a gentle simmer, then slowly whisk in the chickpea slurry in a steady stream to avoid lumps.

Cook until thickened

Reduce heat to low and simmer, stirring frequently, for 10–15 minutes until the shiro thickens to a thick, spoonable stew consistency. If it becomes too thick, add up to 1/4 cup water at a time to reach desired texture.

Season and finish

Stir in the salt, black pepper, and optional butter or niter kibbeh. Cook 1–2 more minutes to meld flavors. Remove from heat and stir in the lemon juice.

Adjust and garnish

Taste and adjust seasoning with additional salt, berbere (for heat), or lemon if desired. Garnish with chopped cilantro or parsley before serving.

To Serve

Warm the injera briefly (cover with a clean towel or steam for a minute) so it is pliable.

Place a portion of the house salad on the plate and ladle 1 cup of hot Shiro Wot beside it. Serve with 1 injera per person for scooping, or arrange 4 injera on a communal platter and serve family-style.

Provide additional berbere or lemon on the side for guests who want more heat or acidity.