Target: 6 × 4 inches · landscape

Ethiopian Shiro Wat

70 min · 6 servings

Ingredients

□ 2 tbsp neutral oil

□ 2 medium yellow onions, very finely minced

□ 4 garlic cloves, finely grated

□ 1 tbsp finely grated fresh ginger

□ 3 tbsp tomato paste

□ 1 to 3 tbsp berbere

□ 1 1/2 cups chickpea flour

□ 5 cups warm low-sodium vegetable broth, divided

□ 1 tsp kosher salt, plus more to taste

□ Injera or cooked rice and bright cabbage salad, for serving

1. Mince onion; grate garlic and ginger. Soften onion with oil and salt over medium-low heat for 15 minutes.

2. Cook aromatics, tomato paste, and 1 tbsp berbere over low heat for 8 minutes. Whisk flour with 2 cups broth.

3. Whisk slurry and remaining 3 cups broth into the pot. Simmer on low 16 minutes, scraping every 2 minutes.

4. Adjust berbere and thickness, then serve with injera or rice and cabbage salad.

Cook’s note: Keep heat low and scrape often; a gentle simmer prevents the chickpea flour from catching.