Karl’s Shiro Wat (Ethiopian Legume Stew)

Adapted from a recipe posted by: jrt 

Is one of those catch all names for a legume stew. It can be made with chickpeas, fava beans, green peas, yellow lentils, red lentils or any combination of these. You roast and grind the legumes into flour. If you buy it (like I did) it comes as either plain (shiro alecha) or pre-spiced with Berbere (mit’in shiro). When you add it to the other ingredients it cooks quickly into a thick stew.


Karl’s Shiro Wat
Ethiopian Legume Stew
(at 11 and 5)


Karl’s Shiro Wat (Ethiopian Legume Stew)


2 onions, chopped fine
1/4 cup Niter Kibbeh
2 cloves garlic, crushed
2 tsp. ginger root, peeled and minced
1 tsp. turmeric
3 cups vegetable broth
¾ cup mit’in shiro
Salt & pepper to taste


1. Fry the onions in a dry pan over a medium high heat, until they have released most of their liquid.

2. Add the Niter Kibbeh and sauté until the onions are fairly well browned.

3. Add the garlic, ginger and turmeric, and continue sautéing for one minute more.

4. Add the broth and whisk in the mit’in shiro. Cook covered for 20-25 minutes, stiring occasionally.

5. Stir in salt and pepper to taste.

1 Comment

Filed under Side Dishes, Starches, Vegan

One response to “Karl’s Shiro Wat (Ethiopian Legume Stew)

  1. Pingback: Karl’s Doro Wot (Ethiopian Red Chicken Stew) with Authentic Injera | Jabberwocky Stew

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