The Shiro Wat at Le Negus: At Le Négus, the shiro wat - a traditional Ethiopian chickpea stew - starts not in the kitchen but rather at the
baggage claim at Charles de Gaulle airport, where the restaurant's
owner, Sisay Mehabie, regularly collects suitcases packed with shiro
powder made by his mother-in-law in Addis Ababa, Ethiopia.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shiro Wat
Categories: Beans, Herbs, Vegetables
Yield: 4 servings

MMMMM-------------------------SPICE MIX------------------------------
2 tb Paprika
1/2 ts Ground ginger
1/4 ts Ground fenugreek
1/4 ts Ground coriander
1/8 ts Ground nutmeg
1/8 ts Ground cinnamon
1 pn Ground cloves

MMMMM-------------------------SHIRO WAT------------------------------
2 md Onions
1/2 c Oil
1 tb Tomato paste
4 cl Garlic; chopped
1/2 c Chickpea flour
2 c Water
2 tb Cultured butter or olive
- oil
3/4 ts Salt; to taste

For a spicy shiro wat, replace the spice mix with 3 Tbsp
of berbere spice. The flavor will be similar, but with
the kick of heat. Otherwise, mix the spices in a small
bowl and set them aside.

Place the onions in a food processor and pulse until
fully pureed.

Saute the onion puree in a dry pot until it is starting
to brown, about 4-5 minutes.

Add the oil and spices. Saute for another 1-2 minutes
until the spices are fragrant.

Add tomato paste and garlic, and saute for 2-3 minutes
more.

Whisk in the chickpea flour, fully coating the flour in
the oil. Then gradually start to add the water, whisking
constantly like you were making a thickened sauce.
Continue whisking until the mixture is smooth.

Bring to a simmer and cook for another 5 minutes.

Finish with the butter and salt to taste.

Serve with fresh injera.

By: Naz Deravian

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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