Spiced Chickpea Stew (Shiro) with Dairy-Free Flatbread

Ingredients

• 1 cup Chickpea Flour
• 4 cups Water
• 1 medium Red Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Berbere Spice Blend
• 2 tablespoons Tomato Paste
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 4 pieces Dairy-Free Flatbread

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

Instructions

1. 1In a large bowl, whisk together the 1 cup chickpea flour and 1 cup water until the mixture is completely smooth and there are no lumps. Set this bowl aside.
2. 2Place a large pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons vegetable oil. Once the oil is shimmering, add the 1 medium red onion, cut into 1.27 cm pieces. Cook, stirring occasionally, until the onion pieces are softened and translucent, about 5 minutes.
3. 3Add the 3 cloves garlic, minced, and the 1 tablespoon ginger, grated, to the pot. Cook, stirring constantly, until you can smell their fragrance, about 1 minute.
4. 4Stir in the 2 tablespoons berbere spice blend and the 2 tablespoons tomato paste. Cook, stirring constantly, for 2 minutes until the spices are fragrant and the tomato paste has darkened slightly.
5. 5Pour the remaining 3 cups of water into the pot. Increase the heat to medium-high and bring the liquid to a gentle simmer, which is when small bubbles rise continuously to the surface.
6. 6While stirring the simmering liquid constantly with a whisk, slowly pour in the chickpea flour mixture from the bowl. Continue stirring vigorously for 1 minute to ensure no lumps form. Once smooth, reduce the heat to low (93.33°C / 95°C).
7. 7Let the stew simmer gently for about 30 minutes, stirring every 5-10 minutes to prevent sticking. The stew is ready when it has thickened to a consistency where it coats the back of a spoon, and it should smell deeply spiced.
8. 8Stir in the 1 teaspoon salt. Taste the stew and add more salt if needed. Serve the spiced chickpea stew hot with the 4 pieces of dairy-free flatbread for dipping.

Substitutions

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