Ethiopian Chickpea Stew (Shiro Wat) with Brown Rice

Instructions

1. 1Finely chop the 1 medium red onion. Heat 2 tablespoons of Niter Kibbeh (or vegetable oil) in a 25.4 cm heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped red onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
2. 2Mince the 3 cloves of garlic and grate the 1 teaspoon of ginger. Add the minced garlic and grated ginger to the pot with the onions. Cook, stirring constantly, for 1 minute until fragrant, being careful not to burn the garlic.
3. 3Stir in the 1 tablespoon of tomato paste. Cook, stirring constantly, for 2 minutes until the tomato paste darkens slightly in color.
4. 4Gradually whisk in the 1 cup of Shiro powder, a little at a time, into the pot, stirring constantly to create a smooth paste and prevent lumps. Slowly pour in the 3 cups of water while continuing to stir until well combined. Increase the heat to medium-high and bring the mixture to a boil, stirring often.
5. 5Once boiling, reduce the heat to low (93.33°C / 95°C). Cover the pot and let the stew simmer for 30 minutes, stirring every 5-10 minutes to prevent sticking to the bottom of the pot. The stew should thicken to a rich, gravy-like consistency.
6. 6While the stew simmers, measure the 1 cup of brown rice into a small saucepan. Add 2 cups of water and a pinch of salt (optional, not listed). Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, for 5 minutes off the heat.
7. 7Serve the hot Ethiopian Chickpea Stew (Shiro Wat) spooned over the cooked brown rice.