Shiro Wat

Ingredients

• 1 cupchickpea flour (shiro powder)
• 2 cupsvegetable broth or water
• 1 smallyellow onion, finely minced
• 3 clovesgarlic, minced
• 1 tbspberbere spice blend
• 1 tspground turmeric
• 2 tbsptomato paste
• 2 tbspniter kibbeh or unsalted butter
• 1 tspsalt, or to taste
• 8–10 piecesinjera, for serving

Instructions

1. 1
   In a dry skillet over medium heat toast the chickpea flour, stirring constantly, 3–4 minutes until fragrant and just golden. Set aside.
2. 2
   Heat niter kibbeh in a medium pot over medium. Sauté onion 4 minutes until translucent.
3. 3
   Add garlic, berbere, and turmeric; cook 1 minute until fragrant.
4. 4
   Whisk in tomato paste and ½ cup broth until smooth; simmer 2 minutes.
5. 5
   Gradually whisk in remaining broth and the toasted chickpea flour to avoid lumps.
6. 6
   Reduce heat to low and simmer 10–12 minutes, stirring often, until the stew thickens to a creamy, velvety texture.
7. 7
   Season with salt to taste. Serve hot in a shallow bowl, accompanied by injera for scooping.