Ethiopian Shiro Wat (Spiced Chickpea Flour Stew)

Method

1. 1

   Heat the oil and cook the onion for 5–6 minutes until soft and golden.

2. 2

   Add the garlic, ginger and berbere, and cook for 1 minute until fragrant.

3. 3

   Stir in the chopped tomato and cook for 2 minutes.

4. 4

   Whisk the gram flour with a splash of the stock to make a smooth paste, then stir into the pan with the remaining stock.

5. 5

   Simmer for 6–8 minutes, stirring often, until thickened to a smooth, glossy stew.

6. 6

   Season to taste, then serve with warm flatbread for scooping.