Ethiopian Shiro Wat

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1. 1Step 1: Heat a heavy bottom stockpot over medium heat. Add the pureed onions to the dry pan and sauté until they become dry and start to take on color, about 4-5 minutes.
2. 2Step 2: Add the oil and berbere spice. Sauté for 1-2 minutes until fragrant.
3. 3Step 3: Add the tomato and chopped garlic. Sauté for 2-3 minutes more.
4. 4Step 4: Whisk in about half of the chickpea flour. Gradually add about 1 cup of water, whisking. Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until the mixture is very smooth. Add the remaining 1/2 cup of water if you prefer a thinner shiro.
5. 5Step 5: Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic powder, sugar, and salt to taste, stirring until combined.
6. 6Step 6: Simmer for about 5-10 minutes over low heat until the flavors combine and the oil separates slightly from the shiro.
7. 7Step 7: Garnish with jalepeno, if desired.
8. 8Step 8: Serve with fresh injera.