Ethiopian Shiro Wat

So delicious you might want to double the recipe for hungry family members!

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Step 1

Add 1/2 cup olive oil and 2 tablespoons of clarified butter to saucepan, turn on low heat to melt. Puree red onion in blender and add to the oil. Bring to medium heat and let saute for 5-7 minutes.

Step 2

Next, puree the tomato and 4 cloves of garlic in the blender. Add to the saucepan with the onion and saute for 5 minutes more minutes.

Step 3

Whisk in half of the Shiro Chickpea blend and slowly add one cup of water. Make sure you rigorously whisk it - you want smooth Shiro! Whisk in the remaining chickpea flour and slowly add the rest of the water.

Step 4

Heat the shiro mixture on medium/low and stir occasionally. To prevent splatters, add a lid but make sure steam can escape so the shiro boils into a stew texture. 10-15 minutes.

Step 5

Once the shiro looks like little volcanos and you start to see the oil separate from the mixture a little, it's all ready for plating. Make sure you have some injera on hand to place the shiro on. Garnish with Jalepeno peppers and tomato salad and enjoy!