Shiro Wat (Chickpea Stew)

Ingredients

• 1 cup Shiro powder (ground chickpeas)
• 2 cups Water
• 1/2 medium Red onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Berbere spice blend
• 2 tablespoons Vegetable oil
• Injera (Ethiopian flatbread)

Instructions

1. 1Finely chop the 1/2 medium red onion. Mince the 2 cloves of garlic and the 1 teaspoon of ginger.
2. 2In a large, heavy-bottomed pot, heat the 2 tablespoons of vegetable oil over medium heat, which is about 350°F (175°C).
3. 3Add the chopped red onion to the pot and cook, stirring occasionally, until it has softened and become translucent, about 5 minutes. Do not let it brown.
4. 4Add the minced garlic and minced ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in the 2 tablespoons of berbere spice blend. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Add the 1 cup of shiro powder and the 2 cups of water to the pot. Stir vigorously with a whisk or spoon to combine everything and break up any lumps until the mixture is smooth.
7. 7Bring the stew to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for 20 minutes, stirring occasionally to prevent sticking. The stew should thicken to a consistency similar to a thick gravy.
8. 8Serve the hot Shiro Wat with injera.

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