Along with injera, shiro wat, also just called just shiro, is one of the most widely consumed dishes in Ethiopia.
If you ever order a mixed combination platter of food (like yetsom beyaynetu), or if you eat vegetarian food, shiro wat will nearly always be among the selection.
Shiro wat is made from chickpea and broad bean flour, mixed with garlic and onions, and made into a thick, almost paste like substance. Kind of like refried beans but smoother. Non-vegetarian versions of shiro often includes lots of butter, but the vegan version usually includes a little olive oil instead.
I absolutely love shiro wat, especially like the version I ate multiple times at Grand restaurant in Addis Ababa, where it was infused with lots of garlic.