Shiro Wat (Ethiopian Chickpea Flour Stew)

Ingredients

• Red onion, very finely chopped 2 medium (250 g)
• Vegetable oil 4 tbsp
• Garlic, minced 4 cloves (16 g)
• Tomato, finely chopped 1 medium (150 g)
• Berbere spice blend 1 tbsp
• Shiro powder (spiced roasted chickpea flour) 1 cup (120 g)
• Hot water 700 ml
• Salt 1 1/4 tsp
• Green chili, slit lengthwise 1 (15 g)

Instructions

1. 1

   Cook the onion in a dry saucepan over medium heat for 5-7 minutes, stirring, until soft and starting to color.

2. 2

   Add the oil and garlic and cook for 3 minutes, then add the tomato and berbere and cook for 5 minutes until the tomato breaks down.

3. 3

   Pour in about 500 ml of the hot water and bring to a simmer.

4. 4

   Sprinkle in the shiro powder a little at a time, whisking constantly so no lumps form.

5. 5

   Simmer uncovered on low heat for 15 minutes, stirring often and adding the rest of the water as the stew thickens; it should be smooth and pourable.

6. 6

   Stir in the salt, add the green chili and cook for 2 minutes more.

7. 7

   Serve hot on injera.