Shiro Wat (Ethiopian Chickpea Stew)

• 1 red onion, finely chopped
• 3 tbspghee
• 4 clovesgarlic, minced
• 2 tomatoes, finely chopped
• 1/2 cupchickpea flour
• 2 tbspberbere
• 1/2 tspcardamom
• 2 cupswater, hot
• 1 tspsalt
• 1 serrano pepper, sliced

quantities scale with servings

Method

1. 1

   Cook onion in a dry pot over medium heat 6-8 min until soft and starting to brown.

2. 2

   Add ghee and garlic for 1 min, then tomato and cook 5 min until pulpy.

3. 3

   Whisk chickpea flour with berbere and cardamom, then whisk in the hot water until smooth.

4. 4

   Pour into the pot and stir. Simmer on low 12-15 min, stirring often, until thick and silky.

5. 5

   Season with salt, top with serrano, and serve with injera.