Shiro Wat

🛒 Ingredients

• Chickpea flour 100 g · 387 kcal
• Onion 200 g · 80 kcal
• Garlic 20 g · 30 kcal
• Ginger 10 g · 8 kcal
• Vegetable oil 55 g · 486 kcal
• Berbere spice mix 20 g · 60 kcal
• Tomato paste 15 g · 12 kcal
• Water 960 g · 0 kcal

👨‍🍳 Instructions

1. Finely chop the onion. Mince the garlic and grate the ginger.
2. Heat vegetable oil in a large pot over medium heat. Add the chopped onions and cook slowly for 10-15 minutes until very soft and translucent, almost caramelized.
3. Stir in the minced garlic and grated ginger, cooking for another 2-3 minutes until fragrant.
4. Add the Berbere spice mix and tomato paste to the pot. Sauté for 2-3 minutes, stirring constantly, to bloom the spices and deepen the flavor.
5. In a separate bowl, whisk the chickpea flour with 1 cup of cold water until smooth and lump-free.
6. Slowly pour the shiro paste into the pot with the sautéed aromatics, whisking continuously to prevent lumps. Gradually add the remaining 3 cups of water, continuing to whisk until the stew thickens.
7. Bring the Shiro Wat to a gentle simmer, then reduce heat to low, cover, and cook for 20-30 minutes, stirring occasionally to prevent sticking. Season with salt to taste and serve hot, traditionally with injera.