Brown 1 finely diced medium red onion with a pinch of salt in a dry saucepan. Add half of 4 tablespoons of vegan niter kibbeh (Ethiopian spiced oil) and cook until very soft.
Add 6 minced garlic cloves and 2 finely diced medium tomatoes. Cook until the tomatoes break down.
Stir in ½ cup of chickpea flour and 2 tablespoons of berbere spice blend. Gradually whisk in 2 cups of very hot water, then add the remaining niter kibbeh.
Cover and simmer for 10-15 minutes, until thickened and the raw flour taste is gone. Thin with hot water if needed and season with salt.
