Shiro Wat (Chickpea Stew)

Ingredients

• 1 cup Shiro powder (ground chickpeas)
• 3 cups Water
• 1 medium Onion
• 2 cloves Garlic
• 1/2 teaspoon Ginger
• 2 tablespoons Vegetable oil
• 1 tablespoon Berbere spice blend
• 1/2 teaspoon Salt
• 12 pieces Injera

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion, which has been finely chopped. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
2. 2Add the 2 cloves of minced garlic and the 1/2 teaspoon of ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant.
3. 3Stir in the 1 tablespoon of berbere spice blend. Cook, stirring constantly, for 1 minute.
4. 4Gradually add the 1 cup of shiro powder to the pot, stirring continuously to create a smooth paste and prevent lumps. This should take about 2-3 minutes.
5. 5Slowly pour in the 3 cups of water while stirring constantly until the mixture is smooth and well combined. Ensure there are no lumps remaining.
6. 6Increase the heat to medium-high and bring the stew to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. Stir occasionally to prevent sticking. The stew is ready when it has thickened to a consistency where it coats the back of a spoon.
7. 7Stir in the 1/2 teaspoon of salt. Taste and add more salt if needed.
8. 8Serve the hot shiro wat with the 12 pieces of injera.

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