Shiro Wat with Truffle Oil and Fava Beans

Ingredients

• 1 cup Shiro Powder (Ethiopian Chickpea Flour)
• 3 cups Water
• 1 medium Red Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 0.25 cup Niter Kibbeh
• 1 tablespoon Berbere Spice Blend
• 1 cup Shelled Fava Beans
• 1 tablespoon Truffle Oil
• 1 teaspoon Salt

Instructions

1. 1Finely chop the 1 medium red onion. Mince the 4 cloves garlic. Grate the 1 tablespoon ginger.
2. 2In a large heavy-bottomed pot, melt the 0.25 cup Niter Kibbeh over medium heat (350°F / 177°C). Add the chopped red onion, minced garlic, and grated ginger. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes. Do not let the garlic brown.
3. 3Stir in the 1 cup Shiro Powder and the 1 tablespoon Berbere Spice Blend. Cook for 1 minute, stirring constantly, until fragrant. This toasts the shiro powder and blooms the spices.
4. 4Gradually add the 3 cups Water to the pot while whisking continuously to prevent any lumps from forming. Bring the mixture to a gentle simmer over medium heat (350°F / 177°C).
5. 5Add the 1 cup Shelled Fava Beans to the simmering mixture. Continue to cook, stirring occasionally, until the fava beans are tender, about 15-20 minutes. The stew should be thick and creamy.
6. 6Remove the pot from the heat. Stir in the 1 tablespoon Truffle Oil. Taste the stew and add the 1 teaspoon Salt if needed, stirring to combine.
7. 7Serve the Shiro Wat hot.

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