Instructions

1. 1
   In a dry medium-sized saucepan, toast the chickpea flour over medium heat for a few minutes until it becomes fragrant and lightly browned. Remove from heat and set aside.
2. 2
   Heat the olive oil in the same saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3
   Stir in the berbere spice blend, paprika, turmeric, cumin, cayenne pepper, and salt. Mix well to coat the onions and garlic with the spices.
4. 4
   Add the toasted chickpea flour to the saucepan and stir to combine it with the spice mixture.
5. 5
   Gradually add the vegetable broth or water to the saucepan, stirring continuously to prevent lumps from forming.
6. 6
   Reduce the heat to low and simmer the stew for about 20–25 minutes, stirring occasionally, until the chickpea flour is fully cooked and the stew has thickened to your desired consistency.
7. 7
   Taste and adjust the seasoning with salt or additional spices if desired.
8. 8
   Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.
9. 9
   Garnish with freshly chopped cilantro or parsley. Serve hot as a main course, accompanied by injera or rice.