Shiro wot (chickpea sauce)

Ingredients

• 2 tbsp olive oil
• 1 red onion, finely chopped
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp Ethiopian chilli powder, or to taste
• 2 Roma tomatoes, finely chopped
• 170 ml (⅔ cup) hot water
• 1 tsp salt
• 3 tsp chickpea powder (shiro powder)
• 1 tbsp Ethiopian spiced butter
• 1 jalapeño chilli, chopped
• injera, to serve

Instructions

1. Heat the olive oil in a heavy-based saucepan over medium heat. Add the onion and stir for 6–7 minutes or until soft and translucent. Add the garlic and ginger paste and stir for another 3-4 minutes or until fragrant.
2. Add the chilli powder and cook for a few seconds, then add the tomato and stir until well coated in the spice mixture. Add the hot water and salt and bring to the boil.
3. Stir in the shiro powder until well combined. Cover and simmer for 3–5 minutes. If the sauce seems a little thick, add a little extra hot water. Stir in the spiced butter and check the seasoning. Ladle into bowls, sprinkle with chilli and serve with injera.

Photography by Adam Liaw.

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