Shiro Wot / Chick Pea Sauce Recipe

Prepare aromatics

Heat a medium heavy-bottomed saucepan over medium heat. Add 3 tablespoons neutral oil (or niter kibbeh). When hot, add the finely chopped onion and sweat, stirring frequently, until softened and translucent, about 6–8 minutes. Add the minced garlic and grated ginger and cook 1 minute until fragrant, taking care not to brown the garlic.

Bloom berbere and tomato paste

Stir in 2 tablespoons berbere spice and 2 tablespoons tomato paste. Cook for 1–2 minutes, stirring constantly, to bloom the spices and remove raw tomato flavor. If the mixture looks dry, add 1–2 tablespoons of the measured water to loosen it.

Make the shiro slurry

In a separate bowl, whisk together 2 cups chickpea flour and 1 cup of the 4 cups water until completely smooth and lump-free. This slurry prevents lumps when adding to the hot pan.

Simmer the shiro

Reduce heat to medium-low. Slowly pour the chickpea slurry into the saucepan while whisking or stirring vigorously to incorporate. Add the remaining 3 cups water gradually (start with 2 cups, reserve 1 cup for adjustment). Continue stirring to avoid lumps. Bring mixture to a gentle simmer. Cook, stirring frequently, until the sauce thickens and the raw flour taste disappears, about 10–15 minutes. If it becomes too thick, whisk in up to 1/2 cup additional water to reach desired saucy consistency.

Season and finish

Season with 1.5 teaspoons salt and 1/2 teaspoon black pepper. Taste and adjust spiciness by adding more berbere if desired (add in 1/2 teaspoon increments). Stir in 1 tablespoon lemon juice or red wine vinegar to brighten the sauce. Simmer 2 more minutes. If using, stir in 2 tablespoons chopped cilantro or parsley just before serving. Keep warm on the lowest heat, stirring occasionally to prevent sticking.

Texture notes

Shiro wot should be smooth and thick enough to scoop with injera but still spoonable. Adjust thickness with small amounts of hot water and reheat gently if it firms up.

Prepare batter (quick method)

If you have pre-fermented teff batter, use that. For a quick version, whisk 2 cups teff flour with 2 1/4 cups warm water until smooth. Let rest 20–30 minutes at room temperature to hydrate. Stir in 1/2 teaspoon salt just before cooking.

Cook injera

Heat a nonstick skillet or crepe pan over medium-high heat. Lightly grease with 1 teaspoon oil or nonstick spray. Pour or ladle enough batter to make a thin, round pancake (about 1/3–1/2 cup for medium pancakes). Immediately swirl the pan or tilt to spread batter thinly and evenly. Cover the pan with a lid and cook 2–3 minutes until holes (eyes) form across the surface and the top is set; injera is not flipped. Remove with a spatula and stack on a clean towel or plate. Repeat with remaining batter.

Serving injera

Serve warm. Injera can be used as the base and utensil to scoop up shiro wot. Keep covered with a cloth to stay soft while serving.

Combine 3 cups mixed greens, 1 cup diced tomato, 1 cup sliced cucumber, and 1/4 cup thinly sliced red onion in a bowl. Whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss with salad just before serving.