Ethiopian Spiced Chickpea Stew (Shiro Wat Bites)

Ingredients

• 1 cup Chickpea Flour
• 2 cups Water
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Berbere Spice Blend
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt
• 4 pieces Injera (or flatbread)

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

Instructions

1. 1In a medium mixing bowl, whisk together the 1 cup of chickpea flour and the 2 cups of water until the mixture is completely smooth and lump-free. Set this mixture aside.
2. 2Finely dice the 1/2 medium onion. Mince the 2 cloves of garlic and the 1 tsp of ginger. In a large heavy-bottomed pot, heat the 2 tbsp of vegetable oil over medium heat (approximately 148.9-162.8°C or 150-160°C). Add the diced 1/2 medium onion, minced 2 cloves of garlic, and minced 1 tsp of ginger to the pot, and sauté for 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent and the mixture is fragrant.
3. 3Stir in the 2 tbsp of Berbere Spice Blend and cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Slowly pour the chickpea flour and water mixture into the pot, stirring constantly with a whisk or spoon to prevent any lumps from forming.
5. 5Bring the mixture to a gentle simmer over medium heat (approximately 93.33-98.89°C or 93-99°C). Cook for 15-20 minutes, stirring frequently (every 1-2 minutes), until the stew has thickened considerably, coats the back of a spoon, and pulls away from the sides of the pot slightly.
6. 6Remove the pot from the heat and stir in the 1/2 tsp of salt.
7. 7Let the stew cool in the pot for 5-10 minutes; it will continue to thicken as it cools. Serve small portions of the warm stew on the 4 pieces of injera or gluten-free flatbread.

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