Shiro Wat (Chickpea Stew)

Ingredients

• 1 cup Shiro powder
• 2 cups Water
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 tsp Ginger
• 2 tbsp Vegetable oil
• 1 tbsp Tomato paste
• 1/2 tsp Berbere spice blend
• 1/4 tsp Salt

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

Instructions

1. 1Finely chop the 1/2 medium onion. Mince the 2 cloves garlic and measure the 1/2 tsp ginger.
2. 2Heat the 2 tbsp vegetable oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes.
3. 3Add the minced garlic, measured ginger, and 1 tbsp tomato paste to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the 1/2 tsp berbere spice blend and the 1 cup shiro powder. Stir constantly for 30 seconds to toast the spices and shiro powder, being careful to prevent burning.
5. 5Gradually whisk in the 2 cups water, stirring continuously until the mixture is smooth and no lumps remain. The mixture will be thin at this stage.
6. 6Bring the stew to a simmer over medium-low heat (148.9°C / 150°C). Cook, stirring occasionally, for about 30 minutes, or until the stew has thickened to your desired consistency. It should coat the back of a spoon.
7. 7Stir in the 1/4 tsp salt. Taste and add more salt if needed. Serve the Shiro Wat hot.

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