Shiro Wat — Silky Chickpea-Flour Stew with Tomatoes

Ingredients

• ¾ cup shiro powder (or chickpea flour plus 1 tbsp berbere)
• 1 small red onion, minced
• 3 tbsp niter kibbeh or oil
• 3 cloves garlic, minced
• 2 Tomatoes, diced
• 3 cups water, plus more as needed
• 1 jalapeño, sliced
• Salt
• Injera or warm flatbread, for serving

Method

1. Soften the onion and garlic in the niter kibbeh over medium until golden, 5 minutes, then add the Tomatoes and cook until saucy, 3 minutes.
2. Whisk the shiro powder with the water until lump-free — a whisk now saves regret later.
3. Pour the slurry into the pot, whisking, and simmer gently 10–12 minutes, stirring often, until it thickens to the nap of warm pudding.
4. Loosen with hot water if it tightens; shiro should slump lazily off the spoon.
5. Season with salt, float the jalapeño slices on top, and serve bubbling with injera for scooping.