Shiro Wat (Chickpea Stew) with Injera and Collard Greens

**Prepare the Shiro Wat:** Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and ginger and cook for another minute until fragrant.

Stir in the berbere spice and tomato paste (if using) and cook for 1 minute, stirring constantly, until fragrant.

Gradually whisk in the ground chickpeas (shiro powder) and water (or vegetable broth) until smooth. Ensure there are no lumps.

Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 20-30 minutes, or until the stew has thickened to your desired consistency. Stir occasionally to prevent sticking.

Season with salt to taste.

**Prepare the Gomen (Braised Collard Greens):** Heat oil in a medium pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Add the chopped collard greens and vegetable broth. Bring to a simmer.

Cover and cook for 15-20 minutes, or until the collard greens are tender.

Season with salt to taste.

**Serve:** Serve the Shiro Wat hot with injera bread and a side of braised collard greens (Gomen).