Ingredients - Serves 4
- 2 tbsp oil
- 1 large (or 300 g) onion, finely chopped
- 3-4 cloves (or 12 g) of garlic, finely chopped, optional
- 1 cup chickpea flour (besan)
- 1-2 tbsp berbere spice blend
- 2 tbsp niter kibbeh, optional
- Salt, to taste
- Water, as needed
Steps
- Heat the oil in a saucepan and fry garlic and onions till slightly browned
- Add 3 cups of water and bring to a boil
- While whisking continuously, add the chickpea flour in small batches. Make sure there are no lumps. If there are, use a {blender} to get rid of them
- Mix in berbere spice blend and salt. Adjust the amount of berbere to your liking
- Cook the shiro on low heat for 5 minutes. Stir frequently
- Mix in the niter kibbeh and serve immediately with Injera
By Sirisha Tadimalla on