Shiro Wat - Ethiopian Pea Stew

Heat 3 tablespoons of oil in a large pot over medium heat, then add the chopped red onions and sauté until softened and lightly caramelized, about 3-4 minutes.

Pour 2 cups of water into the pot and bring to a gentle simmer, stirring occasionally to combine with the onions and oil.

Continue simmering for 15-20 minutes, allowing the onions to break down completely and create a rich, creamy base for the stew.

Season with salt to taste, stirring well to distribute the seasoning evenly throughout the stew.

Serve hot in bowls as a simple, nourishing Ethiopian dish, traditionally enjoyed with injera bread.