Tegabino Shiro with Toasted Chickpea Flour and Niter Kibbeh

Method

1. Niter kibbeh: put the butter, smashed garlic, sliced ginger, fenugreek and holy basil in a small saucepan (14 cm) and simmer over low heat for 12 min without stirring. When the foam has settled and the bottom is pale gold, strain through a sieve lined with kitchen paper.

   Add in this stepUnsalted butter 45 gGarlic (for the niter kibbeh) 1Fresh ginger 8 gFenugreek seeds ¼ tspDried holy basil or basil (instead of besobela) ½ tsp

   low heat

2. Make your shiro powder: toast the chickpea flour in a dry 24 cm pan over medium-low heat for 5 min, stirring constantly. When it smells nutty and turns from ivory to pale beige, turn off the heat, mix in half the berbere, the ground ginger and the garlic powder, and spread on a plate to cool. The edges catch first, so keep stirring.

   Add in this stepChickpea flour (besan) 85 gBerbere 1 tspGround ginger ½ tspGarlic powder ½ tsp

   medium-low heat

3. Chop the shallots very finely, cook them in a 18 cm pot with no fat over medium-low heat for 7 min until soft, then add two-thirds of the niter kibbeh.

   Add in this stepShallots 2

   medium-low heat

4. Add the chopped garlic, tomato paste, finely chopped tomato and the remaining berbere and cook over medium heat for 5 min, until the tomato melts into a deep red paste.

   Add in this stepGarlic (for the stew) 3Tomato paste 1½ tspTomato 1Berbere 1 tsp

   medium heat

5. Pour in most of the water and bring to a rolling boil over high heat, about 4 min.

   Add in this stepWater 480 ml

   high heat

6. Whisk the cooled shiro powder into the remaining cold water to make a smooth slurry, then pour it into the boiling pot little by little, whisking constantly. Add the salt and cook over low heat for 14 min, stirring often, until thicker than everyday shiro: a spoon drawn through should leave a brief trail. Half-cover, as it spits.

   Add in this stepWater 120 mlSalt ½ tsp

   low heat

7. Heat a small clay pot or cast-iron pot (14 cm) over medium heat for 3 min, pour in the shiro, drizzle with the remaining niter kibbeh and top with the halved green chilies. Serve still bubbling in the pot, with injera. The pot is very hot, so always use a trivet.

   Add in this stepGreen chili 2Injera 2

   medium heat