Shiro Wat (Chickpea Stew) - Dairy-Free

Ingredients

• 1 cup Chickpea flour
• 3 cups Water
• 1 medium Red onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Berbere spice blend
• 2 tablespoons Vegetable oil
• 1 tablespoon Tomato paste
• 1 teaspoon Salt

Instructions

1. 1Prepare your ingredients: finely chop the 1 medium red onion, mince the 4 cloves garlic, and grate the 1 tablespoon ginger.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped red onion, minced garlic, and grated ginger. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Stir in the 2 tablespoons of berbere spice blend and the 1 tablespoon of tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Gradually whisk in the 1 cup of chickpea flour, a little at a time, into the pot. Stir continuously to create a smooth paste and ensure there are no lumps.
5. 5Slowly add the 3 cups of water, stirring constantly with a whisk to prevent any lumps from forming as the mixture incorporates.
6. 6Bring the stew to a gentle simmer over medium-high heat (around 375°F / 190°C). Once simmering, reduce the heat to low (around 200°F / 95°C), cover the pot, and cook for 20-25 minutes, stirring every 5 minutes to prevent sticking. The stew is ready when it has thickened to a consistency similar to mashed potatoes and has a rich aroma.
7. 7Stir in the 1 teaspoon of salt. Taste and add more salt if needed.
8. 8Serve the Shiro Wat hot.

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