Vegan Shiro Alicha

Ingredients

• 1 cup Shiro powder (roasted chickpea flour mix)
• 2 medium Red onion, finely minced
• 0.5 cup Vegetable oil
• 2 tablespoons Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 1 teaspoon Turmeric powder
• 4 cups Water
• 1 teaspoon Salt
• 2 whole Green chili peppers (Serrano or Jalapeño), sliced(optional)
• 1 tablespoon Vegan Niter Kibbeh (spiced oil)(optional)

Instructions

1. 1

   In a dry heavy-bottomed pot, sauté the minced onions over medium heat without oil until they become translucent and slightly browned, adding a splash of water if they stick.

2. 2

   Add the vegetable oil and turmeric to the onions, stirring constantly for about 5 minutes to develop the flavor.

3. 3

   Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.

4. 4

   Gradually whisk in the Shiro powder to the onion mixture, ensuring no large dry clumps remain.

5. 5

   Slowly pour in the water while whisking continuously to create a smooth, thin paste.

6. 6

   Bring the mixture to a gentle simmer; lower the heat and cook for 15-20 minutes, stirring frequently to prevent the bottom from burning.

7. 7

   Add the salt and the sliced green chilies, allowing them to soften in the stew for the final 5 minutes.

8. 8

   The Shiro is ready when it has thickened to a creamy consistency and the oil begins to separate and rise to the top.