Tonight I advanced another step in my ethiopian cooking odyssey by finally pulling off one of my favorites: shiro wat. The big problem has always been the key ingredient: mit'in shiro, a staple powder made from roasted chickpeas, fava beans, peas, and other legumes, mixed with berbere. I ordered some from this place, but I didn't want to wait, so I modified a recipe I'd found and just used chickpea flour. It turned out so well that I wanted to share it with anybody else who'd find it interesting.
Believe me, this is easier than how you really make it.
Mix together the following: