Amanda Laird: Shiro paste

Shiro paste. Photo / BAbiche Martens

Serves 8

2 medium onions
2 cloves garlic
1 x 400g tin of pureed tomatoes or use fresh
2 small green chillies
1/2 cup oil
1/2 cup chickpea flour or shiro powder
1 1/2 cups water
salt

1 Puree the onions and garlic. Spoon into a hot dry pan and cook, stirring for approximately 10 minutes or until they begin to colour.

2 Add the pureed fresh or tinned tomatoes, chilli and oil. Cook over a medium heat for five minutes, then gradually whisk in the flour. The shiro will thicken quickly.

3 Whisk in a little water at a time and continue cooking for 10 minutes or until a thick, gravy like consistency has been reached. Add salt to taste.