SHERO WOT

Shiro Weti is a hearty and comforting dish that is loved by both vegetarians and meat eaters alike. The base of the stew is made from chickpea flour, which gives it a rich and creamy texture. It is seasoned with a blend of warm spices, such as berbere powder, garlic powder, ground cardamom, and cumin powder, which add depth and complexity to the flavor. The stew is simmered slowly to allow the flavors to meld together, resulting in a delicious and satisfying meal.

Ingredients:

• Shiro Powder:

• 3/4 cup chickpea flour
• 1 tablespoon berbere powder
• 1 teaspoon ground cardamom (optional)
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon salt (adjust to taste)

• Shiro Wat:

• 1 onion, large, diced
• 1/3 cup olive oil
• 1 teaspoon minced garlic
• 1 tablespoon tomato paste
• 3 cups water

• Steps:

1. Start by making the shiro powder:
• Dry roast 3/4 cup of chickpea flour in a large skillet over medium heat.
• Add 1 tablespoon of berbere powder, 1 teaspoon each of ground cardamom, cumin powder, and garlic powder.
• Set aside. You can add the salt now or wait until later.
2. Make the shiro wat:
• Heat a medium-sized pot or Dutch oven over medium heat.
• Add 1/3 cup of olive oil and heat it up for a minute.
• Add the diced onion and sauté over low to medium heat for a few minutes until fragrant.
• Add the minced garlic and tomato paste, and sauté for another minute until the garlic is fragrant.
• Add the shiro powder, salt, and 3 cups of water to the pot.
• Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 20 to 30 minutes, stirring occasionally, until the stew thickens to your desired consistency.
• The oil will float to the top when the shiro is done cooking.
3. Serve the shiro weti hot with rice or injera.

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