Shiro Wat (Ethiopian Chickpea Flour Stew)

Ingredients

• •1 cup chickpea flour (besan)
• •1 medium yellow onion, finely diced
• •3 garlic cloves, minced
• •1.5 tbsp berbere spice blend
• •3 tbsp niter kibbeh or unsalted butter
• •2.5 cups water
• •¾ tsp salt
• •4 pieces injera or flatbread, to serve

Directions

1. 1Melt butter in a medium saucepan over medium heat; cook onion until softened and translucent, about 6 minutes.
2. 2Add garlic and berbere; stir for 1 minute until fragrant.
3. 3Whisk chickpea flour into 2.5 cups of cold water in a separate bowl until no lumps remain.
4. 4Pour the chickpea-flour mixture into the pot, whisking constantly to prevent lumps.
5. 5Cook over medium heat, whisking frequently, until the stew thickens to a creamy, porridge-like consistency, about 8 minutes.
6. 6Season with salt, thin with a splash of water if too thick, and serve hot over injera.

💡 Chickpea flour (also called besan or gram flour) is sold at most Canadian grocery chains in the natural-foods aisle and at any South Asian grocery store. For a milder version, use 1 tbsp berbere and add ½ tsp sweet paprika for colour. A drizzle of extra butter on top before serving is traditional and delicious.

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