Chickpea Flour & Tomato Pot

Name: Chickpea Flour & Tomato Pot
Total time: 60 min
Yield: 2 servings
Ingredients: 110 g Chickpea flour; 150 g Onion; 200 g Tomato; 3 cloves Garlic; 10 g Fresh ginger; 1 tsp Berbere spice blend; 0.5 tsp Paprika; 1.5 tbsp Neutral cooking oil; 100 g Baby spinach; 2 whole Pita breads; 600 ml Water; 0.5 tsp Salt

A smooth chickpea-flour sauce with tomato, ginger and gentle berbere warmth, finished with spinach and served with pita.

60 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Chickpea flour110 g
Onion150 g
Tomato200 g
Garlic3 cloves
Fresh ginger10 g
Berbere spice blend1 tsp
Paprika0.5 tsp
Neutral cooking oil1.5 tbsp
Baby spinach100 g
Pita breads2 whole
Water600 ml
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat. Check pita and berbere for sesame, mustard and other allergens.

Method

Prepare the base and slurry

Peel and very finely chop the onion, garlic and ginger. Core and finely chop the tomatoes, retaining the juices. Wash and roughly chop the spinach. In a bowl, whisk the chickpea flour with 250 ml cold water until completely smooth; do not taste raw flour or the raw slurry.

Cook down the tomatoes

Heat the oil in a heavy medium saucepan over medium-low heat. Soften the onion for 10–12 minutes. Stir in garlic and ginger for 1 minute, then the berbere and paprika for 20 seconds. Add the tomatoes and salt and cook for 7–8 minutes, stirring, until they soften into the onion.

Whisk in the chickpea flour

Pour 300 ml water into the saucepan and bring to a gentle simmer. Whisk the cold slurry again, then pour it in slowly while whisking constantly. Reduce the heat to low as it thickens, scraping the bottom and corners with a flexible spatula.

Cook until smooth and fully thickened

Simmer gently for 22–25 minutes, stirring every minute or two so it does not catch or form lumps. The flour must be thoroughly cooked, with no raw-flour taste; only taste after the simmer. Add the reserved 50 ml water gradually if needed for a soft, spoonable consistency. Stir in the spinach for the final 3 minutes, until wilted.

Serve with warm pita

Warm the pita in a separate dry pan for about 1 minute per side and cut into wedges. Divide the thick sauce between two shallow bowls and serve one pita per person alongside. There are no whole chickpeas or additional toppings in this dish.

Use plain chickpea flour, not a pre-seasoned shiro mix: the spices here are measured separately. This is a house adaptation of a flour-thickened pot, not a claim that the two products are interchangeable.

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