Shiro Wat (Chickpea Stew)

Ingredients

• 1/2 cup Shiro powder
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Vegetable oil
• 2 cups Water
• 1 teaspoon Berbere spice blend
• 8 pieces Injera

Instructions

1. 1Mince the 2 cloves garlic and the 1 teaspoon ginger. Finely dice the 1 medium onion into 1/4-inch pieces.
2. 2Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat, aiming for approximately 325°F (163°C). Add the finely diced 1 medium onion, minced 2 cloves garlic, and minced 1 teaspoon ginger to the pot. Sauté, stirring occasionally, for about 5 minutes, until the onion is softened and translucent.
3. 3Add the 1/2 cup of Shiro powder and the 1 teaspoon of Berbere spice blend to the pot with the sautéed aromatics. Cook, stirring constantly, for 1 to 2 minutes, until the mixture becomes fragrant.
4. 4Gradually pour the 2 cups of water into the pot while stirring continuously with a whisk or spoon. Continue stirring until the mixture is smooth and lump-free.
5. 5Increase the heat to bring the stew to a gentle simmer. Once simmering, reduce the heat to low. Cover the pot and cook for 20 to 25 minutes, stirring occasionally, until the stew has thickened enough to coat the back of a spoon.
6. 6Serve the Shiro Wat hot with the 8 pieces of injera.

Related Guides