Shiro Wat (Ethiopian Chickpea Stew)

In a small frying pan, toast the whole cumin, fenugreek, black pepper, allspice berries, and green cardamom pods over medium heat until fragrant, about 2-3 minutes.

Transfer the toasted whole spices into a grinder. Add the paprika powder, turmeric, cinnamon powder, ginger powder, nutmeg powder, and salt. Grind into a fine powder.

In a small saucepan, combine the butter, peeled garlic cloves, sliced onion, ginger slices, green cardamom, black cardamom, cloves, Thai basil leaves, dry basil, mint, cinnamon, and turmeric.

Gently simmer the mixture over low heat for about 15-20 minutes, allowing the flavors to infuse into the butter. Do not boil.

Once infused, you can strain the butter through a fine-mesh sieve to remove solids, or leave them in for a more rustic flavor. Set aside.

In a large cast iron pan, toast the chickpea flour over medium heat, stirring constantly, until lightly golden and fragrant. This takes about 5-7 minutes. Be careful not to burn it.

Transfer the toasted chickpea flour to a bowl. Gradually whisk in 1-2 tablespoons of the prepared Berbere spice mix and 500ml of water until fully incorporated and smooth. Have extra water on hand if needed to reach desired consistency.

In a separate pot, heat 2 tablespoons of cooking oil over medium heat. Add the finely diced onion and sauté until softened, about 5 minutes. Add the grated or pureed garlic and cook for another minute until fragrant.

Stir in the can of diced tomatoes and cook for 2-3 minutes, breaking them up slightly.

Add the chickpea flour mixture to the pot with the onions and tomatoes. Stir well to combine. Bring the stew to a gentle simmer.

Continue to simmer for about 10 minutes, stirring occasionally, until the stew has thickened to your desired consistency. Season with salt and MSG (if using) to taste.

Stir in 1/8 cup of the prepared Niter Kibbeh just before serving. This adds a rich, spiced flavor.

Ladle the Shiro Wat into bowls. Top with optional garnishes like chili, diced onion, fresh tomatoes, and a dollop of yogurt. Serve hot with Injera or Sourdough bread.