Shiro Wat

Shopping list

• 200 g chickpea flour

  Sub
• 3 piece red onions — finely chopped

  Sub
• 5 clove garlic cloves — minced

  Sub
• 20 g fresh ginger — peeled and grated

  Sub
• 2 tbsp berbere spice mix

  Sub
• 80 ml vegetable oil

  Sub
• 2 tbsp tomato purée

  Sub
• 700 ml vegetable stock — hot

  Sub
• 1 tsp sea salt — or to taste

  Sub
• 0.5 tsp black pepper

  Sub
• 1 bunch fresh coriander — chopped, for garnish

  Sub

Step by step

1. 1

   Heat the vegetable oil in a large, heavy-based saucepan over medium heat.

2. 2

   Add the chopped onions and cook, stirring frequently, for 12– 15 minutes until they are very soft and beginning to turn golden.

3. 3

   Stir in the minced garlic and grated ginger, cooking for 2 minutes until fragrant.

4. 4

   Add the berbere spice mix and tomato purée, stirring constantly for 1– 2 minutes to toast the spices and deepen their flavour.

5. 5

   Gradually whisk in the chickpea flour, stirring continuously to prevent lumps from forming.

6. 6

   Slowly pour in the hot vegetable stock, whisking constantly to create a smooth, thick mixture.

7. 7

   Reduce the heat to low and simmer gently for 20– 25 minutes, stirring every few minutes to prevent sticking. The stew should become thick, glossy, and silky.

8. 8

   Season with salt and black pepper to taste. If the stew becomes too thick, add a splash more stock or water.

9. 9

   Remove from the heat and let rest for 5 minutes. The sauce will thicken further as it stands.

10. 10

    Garnish with fresh coriander and serve hot with injera, rice, or flatbread.