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EthiopianAuthentic Cuisine

Shimbra Wat

Serves 4 to 6 Entree vegan, Vegetarian

Shimbra Wat

Shimbra Wat, a staple of Ethiopian Lenten cuisine, graces tables with its comforting presence during a time of reflection and restraint. Its robust aroma, a blend of fragrant spices and earthy chickpeas, invites family and friends to gather, sharing in a communal experience that transcends the simplicity of its ingredients. This recipe captures the essence of home cooking, where flavors remain unpretentious yet deeply satisfying.

The dish unfolds with a rich, spicy warmth from berbere, balanced by the sweetness of slow-cooked onions and the aromatic kick of garlic and ginger. The creamy texture, achieved through chickpea flour, coats the palate, each bite a harmonious blend of spice and earthiness. Traditionally, it partners with injera, the beloved sourdough flatbread, which serves as both utensil and plate, soaking up the luscious stew.

Ingredients

  • 3 cupscooked chickpeas — drained
  • 1 cupchickpea flour — for the shimbra asa dumplings
  • 3 tbspberbere
  • 2red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 3 tbspoil
  • 4 cupswater
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Start by finely chopping 2 red onions and mincing 4 cloves of garlic and 1 tablespoon of fresh ginger. This will ensure they integrate smoothly into the dish. Set aside 3 cups of cooked chickpeas and 1 cup of chickpea flour, as these will form the body of your Shimbra Wat.
  2. In a large, dry pot over medium heat, add the chopped onions. Cook them slowly, stirring occasionally, until they become soft and translucent, about 5-7 minutes. The onions should release their moisture and start to turn a light golden color. Once they reach this stage, add 3 tablespoons of oil to the pot and stir to combine, creating a rich golden base.
  3. Add 3 tablespoons of berbere to the pot, stirring it into the onion mixture. Then, add the minced garlic and ginger. Continue to cook, stirring frequently, until the mixture becomes fragrant and the spices have bloomed, which will take about 2-3 minutes. The aroma should be deep and inviting, signaling that the spices are well-cooked.
  4. Add the 3 cups of cooked chickpeas to the pot, stirring to coat them in the spice mixture. Allow them to brown slightly, which should take about 5 minutes. This step enhances the flavor of the chickpeas, giving them a nutty depth.
  5. Pour in 4 cups of water and stir to combine. Gradually sprinkle in 1 cup of chickpea flour, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to cook until the sauce has thickened and reduced, and the chickpeas are tender, about 20-25 minutes. The sauce should be thick enough to coat the back of a spoon.
  6. Taste the Shimbra Wat and add 1 teaspoon of fine salt, adjusting as necessary to suit your taste. The flavors should be balanced, with a slight heat from the berbere and a rich, savory depth from the chickpeas and spices.
  7. Serve the Shimbra Wat hot, accompanied by fresh injera. The injera will complement the dish's flavors, providing a soft, tangy contrast to the rich, spicy stew.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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