For 4 Person(s)


  • 2 medium onions
  • 1 tomato
  • 1/2 cup oil
  • 1/2 cup shiro powder (chickpea or broad bean powder)
  • 2 cups water
  • 1/4 cup berbere


Purée onions in a blender, or finely chop. Sauté the onions until they are light brown, then add ½ of oil and berbere. Let simmer for 2 minutes before adding tomatoes. Add the shiro powder gradually, stirring briskly with a wooden spoon or wire whisk. Once mixed, add 1 ½ to 2 cups of water, dependent on how soft you want it. Add more berbere to taste. Stir well. Turn your heat down to medium and let the mixture thicken as it cooks. Let cook for 5 minutes.

Serve with injera, rice, rolls or regular bread.