Eritrean Shiro with Tomatoes

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp berbere spice blend
• 1 cup crushed tomatoes
• 2 cups low-sodium vegetable broth
• 1/2 cup chickpea flour
• 1 tbsp tomato paste
• 1/2 tsp kosher salt
• 1 tbsp chopped cilantro
• 2 pieces injera or flatbread

Steps

1. Cook onion in olive oil until translucent, about 4 minutes; add garlic and berbere for 30 seconds.
2. Stir in tomatoes, broth, tomato paste, and salt and bring to a gentle simmer.
3. Whisk chickpea flour with 1/3 cup cool water until smooth, then whisk it into the simmering sauce.
4. Cook, stirring often, until the shiro is thick and smooth, 8 to 10 minutes.
5. Stir in cilantro and serve with injera or flatbread.

Allergen note: Contains wheat if served with flatbread; check berbere blend for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.