Ethiopian Chickpea Stew (Shiro Wot) Dairy-Free

Instructions

1. 1In a medium bowl, whisk together the 1 cup of chickpea flour with 1 cup of water until you have a smooth paste with no lumps.
2. 2Place a large, heavy-bottomed pot on the stove and set the heat to medium. Add the 2 tablespoons of vegetable oil.
3. 3Once the oil is shimmering, add the 1 large red onion, 4 cloves of garlic, and 1 tablespoon of ginger. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
4. 4Stir in the 3 tablespoons of berbere spice blend and the 1 tablespoon of tomato paste. Cook for 1-2 minutes more, stirring constantly, until fragrant.
5. 5Pour the chickpea flour paste into the pot, followed by the remaining 2 cups of water. Stir everything together well.
6. 6Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring every 5-10 minutes to prevent sticking. The stew is ready when it has thickened to a consistency similar to thick porridge and the raw chickpea flour smell is gone.
7. 7Stir in the 1 teaspoon of salt. Taste and add more salt if needed.
8. 8Serve the Ethiopian Chickpea Stew hot.

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