Shiro (Spiced Chickpea Flour Stew)

Method

1. 1

   Mince the onion and garlic, and chop the tomato.

2. 2

   Heat the oil in a small pot and soften the onion 3–4 minutes until translucent.

3. 3

   Add the garlic, tomato and berbere; cook 2 minutes until the tomato breaks down and the oil turns red.

4. 4

   Off the heat, whisk the chickpea flour into 600ml water until completely lump-free.

5. 5

   Pour the chickpea slurry into the pot and simmer, whisking, 12–15 minutes until glossy and thick like custard.

   💡 Shiro burns at the bottom the second you trust it. Keep the whisk moving.

6. 6

   Top with sliced jalapeno and serve bubbling with injera.