Shiro Wat Chickpea Soup

Shiro Wat is a creamy bean soup, a delightful African dish known as T'afach (meaning yummy in Amharic) in Ethiopia. Its main ingredient is pureed chickpeas, simmered with finely chopped onions, garlic, and fiery Ethiopian spices, traditionally served with homemade injera bread.

Ethiopian Shiro Wat bean puree with injera bread.


Shiro Wat Chickpea Soup
Shiro is a soup puree

Shiro is a soup puree whose primary ingredient is puree beans with minced onions, garlic and Berbere spice. Berbere is a hot spice blend that is an integral ingredient in Ethiopian cuisine whose name means hot in the Amharic language and is pronounced bear-bear-ee.

Northern Ethiopia shiro bean puree ingredients and directions.

Ingredients.

Two 15-ounce cans chickpea or garbanzo beans, drained and rinsed.
1 cup low-sodium vegetable broth.
2 large onions, chopped finely.
4 cloves garlic, minced finely.
1/2 cup ground dried spicy chilies.
1/4 cup ground paprika.
1 teaspoon ground powdered ginger.
1/2 teaspoon ground cardamom.
1/2 teaspoon ground coriander.
1/2 teaspoon ground fenugreek seeds.
1/4 teaspoon ground nutmeg.
1/4 teaspoon salt.
1/4 teaspoon garlic powder.
1/8 teaspoon ground cloves.
1/8 teaspoon ground cinnamon.
1/8 teaspoon ground allspice.
2 tablespoons olive oil

Directions.
In a medium saucepan over medium high heat, add oil. Add the onion, garlic and spices stirring a few times, until the onion is softened, about 5 minutes. Add the beans and broth and simmer 5 minutes. Puree the bean mixture in a blender and serve hot with our Injera bread recipe.

Injera Bread.
Injera Bread Recipe

Injera bread requires simple ingredients flour, salt, water, and time. Injera is traditionally eaten in the African countries of Ethiopia, Somalia, Djibouti, and Eritrea. Injera pronounced In-jer-ruh is thicker than a crepe but thinner than a pancake.

Ethiopia bread recipe Injera bread ingredients and directions.

Ingredients.
2 cups teff flour.
2 cups water.
¼ teaspoon salt.
Vegetable oil for coating the pan.

Directions.
Mix flour, water, and salt. Put the batter aside overnight or up to three days to ferment. The batter will start to bubble and obtain its well-known tartness.

Heat a lightly oiled cast-iron skillet over medium-low heat. In a large mixing bowl add all ingredients and lightly mix well. Heat a lightly oiled cast-iron skillet over medium-low heat. 

Coat skillet with a thin layer of batter. Cook until holes appear on the surface of the bread flip and repeat cooking on the other side. Cover completed bread with a damp cloth.


The African Gourmet Logo.

Comments

Popular Posts

The African Gourmet


In 2024, we mark 17 years of dedicated service in discovering, collecting, and sharing African history and heritage. Our mission is to promote a sense of pride and appreciation for this rich cultural legacy and important educational resource.



So, my adventurous friend, fasten your seatbelt and prepare for a wild and downright mind-blowing journey through Africa's 54 food nations. You're about to discover a whole new world of cultures, traditions, and practices that'll leave you craving more. Since 2007, The African Gourmet has highlighted Africa through its food and culture. Contact us culture1africangourmet@gmail.com

Chic African Culture

Indulge in our delectable food dishes that serve as a delightful and flavorful gateway to the rich diversity of the African continent.