Shiro Wat (Ethiopian Chickpea Stew)

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1. 1Step 1: On a large skillet, dry roast ¾ cup of chickpea flour along with 1 tablespoon of berbere spice, and 1 teaspoon each of ground cardamom, white cumin powder, and garlic powder. Set aside. You can add the salt now or wait until later. Note: If you have an Ethiopian grocery store nearby, you can also buy shiro powder!
2. 2Step 2: In a medium-sized pot or Dutch oven, heat ⅓ cup of olive oil on low to medium heat. Add 1 diced onion over low to medium heat for a few minutes. This is just to get the aromatics fragrant, so 1-2 minutes is sufficient, don't let it brown!
3. 3Step 3: Next, add a teaspoon of minced garlic along with the tomato paste and sauté for 30 seconds until the garlic is fragrant.
4. 4Step 4: Now, add the shiro powder, along with salt and 3 cups of water, and bring to a boil on medium heat. Then, turn down the heat to a low to medium, and let it simmer for about 20 to 30 minutes to allow the mixture to thicken to your desired consistency. Stir at 5 minute increments to ensure it doesn't stick.
5. 5Step 5: The oil will float to the top when the shiro is done cooking! Taste and adjust salt and serve hot with rice or injera!