Shiro Wat

Instructions

1. 1

   Heat the clarified butter or oil in a large, heavy-bottomed pot over medium heat for 1 minute until shimmering.

2. 2

   Add the minced onions and cook for 8-10 minutes, stirring frequently, until they become translucent and begin to release their moisture and turn golden brown.

3. 3

   Add the minced garlic and ginger, stirring constantly for 1-2 minutes until fragrant, being careful not to let them burn.

4. 4

   Stir in the berbere spice blend, fenugreek seeds, cayenne pepper, and tomato paste, mixing well. Cook for 2 minutes, stirring continuously, to bloom the spices and deepen their flavors.

5. 5

   In a separate bowl, whisk the chickpea flour into 3 cups of water or vegetable broth, stirring vigorously to create a smooth slurry with no lumps. This step is essential for avoiding clumps in the final dish.

6. 6

   Slowly pour the chickpea flour mixture into the pot while stirring constantly with a wooden spoon or whisk to combine evenly with the onion and spice mixture.

7. 7

   Add the whole chili pepper if using, then reduce the heat to low. Simmer uncovered for 15-20 minutes, stirring every 2-3 minutes to prevent sticking and to allow the flour to fully cook and thicken.

8. 8

   Season with salt and black pepper, tasting and adjusting as needed. The mixture should reach the consistency of thick porridge or hummus, coating the back of a spoon. If too thick, add water by the 1/4 cup (60 milliliters) and stir well.

9. 9

   Continue cooking on low heat for another 5-10 minutes, stirring occasionally, until the raw flour taste is completely gone and the shiro achieves a rich, deep brown color and creamy consistency.

10. 10

    Transfer to a serving platter, creating a shallow well in the center if desired. Serve hot, optionally with injera bread alongside.