Shiro

Method

Heat olive oil in a large heavy-bottomed pan over medium heat and sauté the chopped onions until translucent, about 5 minutes. Add the garlic, ginger and chilli, cooking for a further 2 minutes until fragrant. Combine the chickpea flour with 150ml of cold water to form a smooth paste, stirring out any lumps. Pour this paste into the pan and stir continuously to prevent lumping, then gradually add the remaining water whilst stirring. Add the berbere spice blend, tomato puree and mustard, stirring well to combine. Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until the mixture has thickened to a porridge-like consistency and the flavours have melded. Season with salt and black pepper to taste, then serve hot.