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[EWW]

Shiro Wat

Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: Serves 6-8 people

Ingredients
½ cup oil
½ cup chickpea flour
2 medium onions, pureed
1 roma tomato, pureed
4 cloves of garlic, chopped
2 tablespoons niter kibbeh (Ethiopian spiced clarified butter)
2 to 2 ½ cups of water
3 tablespoons berbere spice
1 teaspoon garlic powder
¼ teaspoon sugar
Salt, to taste
1 pepper of choice, chopped (optional)
Instructions
Bring a heavy bottom stockpot to medium heat. Add pureed onions to the dry pan, and saute until they become dry and start to take on color- about 4-5 minutes. Add the oil and berbere spice. Saute for 1-2 minutes until fragrant.
Next add tomato and chopped garlic. Saute for 2-3 minutes more.
Now start whisking in about half of the chickpea flour. Gradually start to add about 1 cup of water. Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner.
Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic powder, sugar, and salt to taste, stirring until combined.
Simmer for about 5-10 minutes over low heat until the flavors combine and the oil separates slightly from the shiro.
Garnish with chopped pepper, if desired.
Serve with fresh injera.