Ethiopian shiro wat

Ingredients

• 360 gChickpea flour (besan)
• 350 gOnions, raw
• 30 gGarlic, raw
• 14 gSpices, paprika
• 4 gSpices, pepper, red or cayenne
• 5 gSpices, ginger, ground
• 3 gSpices, fenugreek seed
• 35 gOil, olive, salad or cooking
• 1,450 gBeverages, water, tap, drinking
• 6 gSalt, table

Method

1. Finely chop onion and garlic. Whisk chickpea flour with 350 g cold water until smooth.
2. Fry onion in oil at 165 °C for 9 minutes. Add garlic, paprika, cayenne, ginger and fenugreek for 2 minutes.
3. Add remaining water and salt. Whisk in the flour slurry and simmer at 90 °C for 14 minutes, stirring continuously.
4. Rest 5 minutes until the sauce thickens and divide into four bowls.