Ethiopian Chickpea Stew (Shiro Wot) with Dairy-Free Ghee

Ingredients

• 1 cup Chickpea flour
• 3 cups Water
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Berbere spice blend
• 1 tbsp Tomato paste
• 2 tbsp Coconut oil
• 0.5 tsp Turmeric powder
• 8 pieces Injera bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small saucepan over low heat, 93°C, melt the 2 tablespoons of coconut oil. Add a pinch of turmeric powder. Stir and let it simmer gently for 3 minutes. Remove from heat and set aside. This is your dairy-free ghee.
2. 2In a large heavy-bottomed pot over medium heat, 163°C, heat 1 tablespoon of the prepared dairy-free ghee. Add the 1 medium onion, chopped into 1.27 cm pieces, and cook until softened and translucent, about 5 minutes.
3. 3Add the 3 cloves of garlic, minced, to the pot and cook for 1 minute more, until fragrant. Stir in the 2 tablespoons of berbere spice blend and the 1 tablespoon of tomato paste. Cook for 1 minute, stirring constantly.
4. 4Gradually whisk in the 1 cup of chickpea flour, a little at a time, to create a smooth paste and avoid lumps. Then, slowly pour in the 3 cups of water while stirring constantly to ensure there are no lumps.
5. 5Bring the mixture to a simmer over medium heat, about 93°C. Once simmering, reduce the heat to low, 93°C, and cook for 20-25 minutes, stirring occasionally, until the stew has thickened to your desired consistency. It should coat the back of a spoon.
6. 6Stir in the remaining 1 tablespoon of dairy-free ghee until fully incorporated.
7. 7Serve the Ethiopian Chickpea Stew hot with the 8 pieces of injera bread.

Substitutions

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