Instructions
Follow the steps and taste along the way.
Soften the onion
Finely chop the onion. Cook it in a wide pot over medium-low heat without oil for 8 minutes, stirring often; it should soften and turn translucent, but not brown.
Add the spiced base
Pour in the oil and stir for 2 minutes. Add the finely chopped garlic and berbere, stir for 30 seconds, then add the coarsely grated tomatoes. Cook for 5 minutes, until the tomatoes soften and the mixture becomes fragrant.
Whisk the chickpea flour
In a bowl, whisk the chickpea flour with 200 ml of cold water until smooth. Pour the remaining 250 ml of water into the pot and bring the mixture to a gentle simmer.
Cook the shiro wot
Slowly pour the flour mixture into the pot, stirring constantly. Add the salt and cook uncovered over low heat for 12–15 minutes, regularly scraping the bottom, until the stew thickens and loses its raw flour taste. If it starts to get too thick, add 30 ml of water.
Warm the injera and serve
Briefly warm the injera in a dry pan, about 30 seconds on each side, until soft and warm. Divide the shiro wot between two bowls and serve with the injera for scooping.
