Shiro Wat (Chickpea Stew) with Brown Rice

Ingredients

• 1 cup Chickpea flour (Besan)
• 3 cups Water
• 1 medium Onion
• 3 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Berbere spice blend
• 1 tablespoon Tomato paste
• 2 tablespoons Vegetable oil
• 1/2 teaspoon Salt
• 1 cup Brown rice

Instructions

1. 1In a medium bowl, combine the 1 cup chickpea flour with 1 cup water. Whisk vigorously for 1-2 minutes until the mixture is completely smooth and free of lumps.
2. 2Dice the 1 medium onion into 1/4-inch (0.6 cm) pieces. Mince the 3 cloves garlic. Grate the 1 teaspoon ginger. Heat the 2 tablespoons vegetable oil in a large heavy-bottomed pot (e.g., a 5-quart Dutch oven) over medium heat (approximately 300-325°F / 150-160°C). Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until it is softened and translucent. Add the minced garlic and grated ginger, and sauté for an additional 1 minute until fragrant.
3. 3Stir in the 1 tablespoon tomato paste and 2 tablespoons Berbere spice blend into the pot with the aromatics. Cook for 1-2 minutes over medium heat, stirring constantly, until the spices are fragrant and the tomato paste has deepened in color.
4. 4Pour the chickpea flour paste into the pot, followed by the remaining 2 cups of water. Increase the heat to medium-high (approximately 350-375°F / 175-190°C) and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low (approximately 200-225°F / 95-105°C) and simmer for 30 minutes, stirring every 5-7 minutes to ensure it does not stick to the bottom of the pot. The stew will thicken to a creamy consistency.
5. 5Stir the 1/2 teaspoon salt into the simmering stew. Continue to cook for 1 minute, ensuring the salt is fully dissolved.
6. 6Divide the 1 cup of brown rice among four serving bowls.
7. 7Ladle the hot Shiro Wat over the brown rice in each bowl.

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