Ethiopian Chickpea Flour Stew with Berbere and Injera

What you need

• 1 large red onion, finely chopped
• 60 ml (1/4 cup) neutral oil, or niter kibbeh
• 2 tsp berbere
• 3 cloves garlic, grated
• 1 tomato, finely diced
• 1 l (4 cups) water, plus more as needed
• 110 g (1 cup) shiro powder, ground roasted chickpeas
• 1 tsp salt, to taste
• 4 piece injera, to serve

Method

Restated from the original video

1. 1

   Put the onion in a dry, wide pot over medium heat. Cook, stirring often, until soft and starting to turn golden, 6-8 min. Add a splash of water if it sticks.

2. 2

   Stir in the oil and berbere and cook for 2 min, until the oil turns deep red.

3. 3

   Add the tomato and cook until it breaks down into a thick paste, about 6 min.

4. 4

   Add the garlic and cook for 1 min, until fragrant.

5. 5

   Add the water and heat until it boils.

6. 6

   Sprinkle in the shiro in a thin stream, whisking constantly so no lumps form.

7. 7

   Boil hard for 4 min, then reduce to a low simmer and cook, stirring often, for 10-12 min more. The stew should thicken to a smooth, pourable porridge. Add water if it gets too thick.

8. 8

   Season with the salt and taste.

9. 9

   Serve hot with injera for scooping.

Imported from chefspencil.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.