Shiro Wat (Chickpea Stew) with Injera and Collard Greens

A flavorful and hearty vegetarian stew made with ground chickpeas, onions, garlic, ginger, and berbere spice, served with injera bread and braised collard greens (Gomen).

Prep Time

20 minutes

Total Time

1 hour

Calories

650 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.43/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Bread•Side Dish

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupGround Chickpeas (Shiro Powder)(Can find online or at Ethiopian grocery stores. If unavailable, you can use chickpea flour, but reduce the amount by half and add some all-purpose flour to thicken.)

£1.50

1largeOnion(Finely chopped)

£0.50

4clovesGarlic(Minced)

£0.30

1tablespoonGinger(Minced)

£0.20

2tablespoonsBerbere Spice(Adjust to taste. Can find online or at Ethiopian grocery stores.)

£0.75

4tablespoonsVegetable Oil(Neutral oil like canola or vegetable oil)

£0.15

4cupsWater(Or vegetable broth)

1tablespoonTomato Paste(Optional, for added depth of flavor)

£0.10

to tasteSalt

£0.05

as neededInjera(Ethiopian flatbread, for serving)

£4.00

1bunchCollard Greens(About 1 pound, chopped)

£1.50

0.5mediumOnion (for Gomen)(Chopped)

£0.25

2clovesGarlic (for Gomen)(Minced)

£0.15

0.5cupVegetable Broth (for Gomen)

£0.15

2tablespoonsOil (for Gomen)

£0.08

to tasteSalt (for Gomen)

£0.03

Total Cost

£9.71

£2.43 per serving

Instructions

1.
**Prepare the Shiro Wat:** Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2.
Add the minced garlic and ginger and cook for another minute until fragrant.
3.
Stir in the berbere spice and tomato paste (if using) and cook for 1 minute, stirring constantly, until fragrant.
4.
Gradually whisk in the ground chickpeas (shiro powder) and water (or vegetable broth) until smooth. Ensure there are no lumps.
5.
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 20-30 minutes, or until the stew has thickened to your desired consistency. Stir occasionally to prevent sticking.
6.
Season with salt to taste.
7.
**Prepare the Gomen (Braised Collard Greens):** Heat oil in a medium pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
8.
Add minced garlic and cook for another minute until fragrant.
9.
Add the chopped collard greens and vegetable broth. Bring to a simmer.
10.
Cover and cook for 15-20 minutes, or until the collard greens are tender.
11.
Season with salt to taste.
12.
**Serve:** Serve the Shiro Wat hot with injera bread and a side of braised collard greens (Gomen).

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

75g

29% of RDA

Fat

30g

43% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

10 g

11% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Adjust the amount of berbere spice to your preferred level of spiciness.

If you don't have ground chickpeas (shiro powder), you can use chickpea flour, but reduce the amount by half and add some all-purpose flour to thicken the stew.

For a richer flavor, use vegetable broth instead of water.

Shiro Wat can be made ahead of time and reheated. The flavors will meld together even more overnight.

Store leftover Shiro Wat and Gomen in the refrigerator for up to 3 days.

Cooking Equipment

Large Pot or Dutch Oven

Medium Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of berbere spice to your preferred level of spiciness.

If you don't have ground chickpeas (shiro powder), you can use chickpea flour, but reduce the amount by half and add some all-purpose flour to thicken the stew.

For a richer flavor, use vegetable broth instead of water.

Shiro Wat can be made ahead of time and reheated. The flavors will meld together even more overnight.

Store leftover Shiro Wat and Gomen in the refrigerator for up to 3 days.

Shiro Wat (Chickpea Stew) with Injera and Collard Greens

Ingredients

Instructions