Ready in: 20 minutes
Serves: 1-2 people
Tips from Naz
After adding the shiro powder, stir it quickly but gently on a low heat.
You might have a few lumps throughout cooking. If you do, mix them in until they go.
3 tbsp of Shiro (see our shop)
2 tbsp vegetable oil
1 finely chopped medium onion
½ cup chopped tomatoes
1 tsp garlic and ginger
1 1/2 cup boiling water
Salt to taste
(optional garnish - Jalepeno or coriander)
Put the onion in a pan and cook until soft. Add oil and leave until lightly caramelised.
Add the tomatoes. Continue to stir cook for 5 min, add the hot water and bring it to the pan to boil.
Lower the heat. Lower the heat, add the chickpea powder, garlic and ginger and slowly and stir briskly to remove any lumps. Add the salt & leave the mixture to simmer for 10-15 minutes in a low heat, stirring occasionally. Leave to cook for 5 mins without stirring until some oil rises to the surface.