Shiro Wat

Ingredients

• 150g shiro powder (spiced chickpea or broad bean flour), or 150g gram flour plus 2 tsp berbere
• 4 tbsp sunflower oil, or niter kibbeh for a non-fasting version
• 1 large onion (about 200g), very finely chopped
• 4 garlic cloves, finely grated
• 1 tbsp tomato paste
• 1 tsp berbere spice blend
• 750ml water, warm
• 1 green chilli, slit lengthways
• 1 tsp salt, plus more to taste
• Injera, to serve

Before you cook

• Chop the onion as finely as possible.
• Grate the garlic into a small bowl.
• Measure the shiro powder into a jug and whisk in 250ml of the warm water until completely smooth with no lumps.

Steps

1. Heat the oil in a saucepan over medium heat until it shimmers.
2. Add the onion and cook for 8 minutes, stirring often, until it is soft and just beginning to colour at the edges.
3. Stir in the garlic and cook for 1 minute.
4. Add the tomato paste and berbere and stir over low heat for 2 minutes.
5. Pour in the remaining 500ml warm water and bring it to a boil.
6. Pour the smooth shiro slurry into the boiling pot in a steady stream while whisking hard.
7. Turn the heat right down and cook for 12 minutes, stirring every minute, until the stew thickens to the texture of loose hummus and no longer tastes chalky.
8. Drop in the slit green chilli and the salt.
9. Simmer for 3 more minutes, then taste and adjust the salt.
10. Serve straight away while it is still loose, because shiro sets as it cools.