Shiro (shiro wat)

Instructions

1. Finely chop the onions and cook them in the oil over medium heat for 10 minutes, until nicely golden.
2. Add the garlic and ginger, then the berbere, and cook for 2 minutes, stirring to release the aromas.
3. Stir in the diced tomatoes and let them break down for 5 minutes over low heat.
4. Pour in the hot water and bring to a boil.
5. Mix the chickpea flour with a little cold water to avoid lumps, then whisk it into the pot little by little.
6. Lower the heat and simmer for 15 to 20 minutes, stirring often, until creamy and thick.
7. Season with salt, pepper and cardamom, then adjust to your taste.
8. Serve hot with injera flatbreads.