Shiro Wat (Chickpea Stew)

Ingredients

• 1 cup Shiro powder
• 3 cups Water
• 1/2 medium Red onion
• 2 cloves Garlic
• 1/2 teaspoon Ginger
• 2 tablespoons Olive oil
• 1 teaspoon Berbere spice blend
• 1/2 teaspoon Salt
• 4 pieces Injera bread

Instructions

1. 1In a medium bowl, combine the 1 cup of Shiro powder with 1 cup of water. Whisk until a smooth paste forms, with no lumps.
2. 2Finely chop the 1/2 medium red onion. Mince the 2 cloves of garlic and grate the 1/2 teaspoon of ginger.
3. 3Place a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
4. 4Once the oil is shimmering, add the chopped red onion to the pot. Cook, stirring often, for 5-7 minutes, or until the onion is softened and translucent.
5. 5Add the minced garlic and grated ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant. Do not let the garlic brown.
6. 6Stir in the shiro paste, 1 teaspoon of Berbere spice blend, and the remaining 2 cups of water. Mix well to combine.
7. 7Increase the heat to medium-high (375°F / 190°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and simmer for 20-25 minutes. Stir occasionally to prevent sticking, until the stew has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
8. 8Stir in the 1/2 teaspoon of salt.
9. 9Serve the hot Shiro Wat immediately with the 4 pieces of Injera bread.

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