Shiro Wat (Chickpea Stew) One-Pot

Ingredients

• 1 cup Chickpea Flour
• 3 cups Water
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Berbere Spice Blend
• 1 tablespoon Tomato Paste
• 2 tablespoons Olive Oil

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium onion, chopped into small pieces, to the pot. Cook, stirring often, until the onion is soft and looks translucent, about 5 minutes.
3. 3Stir in the 3 cloves of garlic, minced, and the 2 tablespoons of Berbere spice blend. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the 1 tablespoon of tomato paste and cook for another minute, stirring.
5. 5In a separate bowl, whisk the 1 cup of chickpea flour with the 3 cups of water until there are no lumps. Pour this mixture into the pot.
6. 6Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes. Stir occasionally to make sure nothing sticks to the bottom of the pot. The stew will thicken and smell rich.
7. 7Serve the Shiro Wat hot.

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