Slow-Cooked Ethiopian Chickpea Stew (Shiro)

Ingredients

• 1 cup Chickpea Flour
• 4 cups Water
• 2 tbsp Berbere Spice Blend
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 4 pieces Injera Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely chop the onion, garlic, and ginger.
2. 2Heat vegetable oil in a pan and sauté the chopped onion, garlic, and ginger until softened.
3. 3Add berbere spice blend and cook for another minute.
4. 4In a slow cooker, combine chickpea flour, water, sautéed spices, and salt.
5. 5Stir well to avoid lumps.
6. 6Cook on low for 5 hours or on high for 2.5 hours, stirring occasionally.
7. 7Serve hot with injera bread.

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