📝 About This Recipe
Shimbra Wot is a cornerstone of Ethiopian 'Yetsom' (fasting) cuisine, offering a hearty and protein-rich experience without any animal products. This soulful stew features tender whole chickpeas simmered in a deeply caramelized onion base, infused with the bold, fiery complexity of Berbere spice and the fragrant notes of Mekelesha. It is a masterclass in patience and layering, resulting in a thick, savory gravy that perfectly captures the vibrant spirit of Addis Ababa home cooking.
🥗 Ingredients
The Legumes
- 2 cups Dried Chickpeas (soaked overnight and drained)
- 6 cups Water (for boiling chickpeas)
The Aromatics
- 3 large Red Onions (very finely minced, almost to a paste)
- 5 cloves Garlic (pressed or finely minced)
- 2 tablespoons Fresh Ginger (finely grated)
- 1/2 cup Vegetable Oil (neutral oil like canola or sunflower)
Spices and Seasoning
- 3-4 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1 tablespoon Tomato Paste (for richness and color)
- 1/2 teaspoon Mekelesha Spice (Ethiopian finishing spice blend)
- 1 teaspoon Kosher Salt (or to taste)
- 2 cups Vegetable Broth (warm, to adjust stew consistency)
👨🍳 Instructions
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1
Place the soaked chickpeas in a large pot with 6 cups of water. Bring to a boil, then reduce heat and simmer for 45-60 minutes until tender but not mushy. Drain and set aside.
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2
In a heavy-bottomed Dutch oven or 'dist', add the minced red onions. Cook them over medium heat without any oil, stirring constantly to prevent burning.
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3
Continue dry-cooking the onions for 15-20 minutes. If they stick, add a tablespoon of water at a time. The goal is a deep purple, translucent, and highly reduced onion base.
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4
Add the vegetable oil to the onions. Sauté for another 5-8 minutes until the onions and oil are fully integrated and fragrant.
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5
Stir in the Berbere spice. This is a critical step; toast the spice with the onions for 3-5 minutes on low heat. If it looks too dry, add a splash of warm broth.
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6
Add the garlic, ginger, and tomato paste. Stir well and cook for another 2-3 minutes until the raw smell of the aromatics disappears.
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7
Incorporate the cooked chickpeas into the spicy onion base. Stir gently to ensure every chickpea is coated in the 'Wot' (sauce) base.
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8
Pour in 1.5 to 2 cups of warm vegetable broth or water. The liquid should just cover the chickpeas.
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9
Bring the stew to a gentle simmer. Cover the pot and cook for 20-25 minutes, allowing the flavors to penetrate the chickpeas.
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10
Remove the lid and check the consistency. The sauce should be thick and glossy. If it is too thin, simmer uncovered for a few more minutes.
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11
Stir in the salt and the Mekelesha spice. The Mekelesha provides the final aromatic 'lift' to the dish.
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12
Turn off the heat and let the stew rest for 10 minutes before serving. This allows the oil to slightly separate, which is a sign of a well-cooked Ethiopian stew.
💡 Chef's Tips
For the most authentic flavor, do not rush the onion-browning phase; the 'dry-sweating' technique is what gives the stew its characteristic depth. If you cannot find Mekelesha, a pinch of ground cardamom, cinnamon, and cloves can serve as a quick substitute. Using dried chickpeas is highly recommended over canned ones, as they hold their shape better during the long simmering process. Adjust the Berbere amount carefully; different brands vary significantly in heat levels. Always use warm water or broth when adding liquid to the pot to maintain a consistent cooking temperature.
🍽️ Serving Suggestions
Serve hot on top of fresh, tangy Injera (Ethiopian sourdough flatbread). Pair with Gomen (collard greens) and a fresh tomato salad (Timatim Selata) for a complete nutritional balance. Enjoy with a side of Ayib (Ethiopian cottage cheese) if you are not following a vegan diet, to help cool the spice. A glass of Tej (Ethiopian honey wine) or a light, crisp lager complements the heat of the Berbere beautifully. Finish the meal with a traditional Ethiopian coffee ceremony to cleanse the palate.