🇪🇹 Ethiopian · Lentils, Beans & Vegetarian
🫘 Ethiopian Chickpea Stew
ሽምብራ ወጥ — Shimbra Wat
Ethiopian Shimbra Wat — whole chickpeas slow-cooked in a berbere sauce with onion, garlic, and tomato. The whole-chickpea fasting stew — more textured than Shiro Wat (which uses chickpea flour), with the chickpeas providing a pleasing firmness in the sauce.
Shimbra Wat uses whole chickpeas where Shiro uses chickpea flour — the result is a stew with distinct texture, the chickpeas holding their shape in the berbere sauce. It requires pre-soaking and longer cooking but rewards with a more satisfying texture.
Ingredients
Equipment: Heavy pot or pressure cooker
- 2 cups dried chickpeas — soaked overnight
- 3 onions — finely diced
- 4 tbsp oil
- 3 tbsp berbere
- 5 garlic cloves
- 2 tbsp ginger
- 2 tomatoes — diced
- 2 cups water
- 2 tsp salt
Method
- Boil soaked chickpeas 45 minutes until tender (or pressure cook 25 minutes).
- Dry caramelise onions — 18 minutes.
- Add oil and berbere. Fry 3 minutes.
- Add garlic, ginger, tomatoes. Cook 5 minutes.
- Add cooked chickpeas and their liquid.
- Simmer 15—20 minutes until sauce is thick.
- Season.
Chef Tips
- Pre-soak 12 hours — reduces cooking time significantly.
- The chickpea cooking liquid adds body to the sauce — use it.
Common Mistakes to Avoid
- Not soaking — very long cooking time.
- Discarding cooking liquid.
The Science
Chickpea starch partially dissolves into the cooking liquid during the long boiling — this starchy liquid is used as the sauce base, naturally thickening without added starch.
Nutrition (per serving)
Health Benefits
- Complete plant protein.
- Very high fibre.
- Iron and zinc.
Cultural Note
Shimbra Wat is the textured fasting stew — where Shiro is smooth and Misir Wat is silky, Shimbra provides the satisfying bite of whole chickpeas. Together they demonstrate the remarkable textural variety of Ethiopian legume cooking.
Storage & Serving
Storage: Refrigerate 5 days. Freeze 3 months.
Reheating: Gently.
Serve with: Injera (ETH001), On the fasting platter