Served with injera at Ethiopian holiday feasts, shiro wat is made by cooking chickpea flour with onion, garlic, and red pepper. It takes skill to whisk it without lumps; the result is a smooth, spicy, paste-like stew.
Sauté the onion, garlic, and ginger in olive oil until softened.
Add the tomato paste and red pepper and stir for 2 minutes.
Add the water and bring to a boil. Gradually sprinkle in the chickpea flour, whisking to prevent lumps. Cook over low heat for 10 minutes.
Add the salt and cook for 3 more minutes. Serve hot.
Do not add the chickpea flour all at once. Sprinkle it in gradually, whisking each addition thoroughly to prevent lumps.
Kırmızı toz biber yerine elimde olan acı pul biberle yaptım, tatlı toz biber tadı biraz eksik kaldı ama acılık dengesi yine de tuttu ve 10 dakikalık pişirme süresi değişmedi.
Nohut ununu tek seferde döktüğüm ilk denemede topak topak oldu, ikinci seferde tarifteki gibi azar azar serpiştirip sürekli çırpınca pürüzsüz bir kıvam yakaladım. Fark inanılmaz büyüktü.
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