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On a large skillet, dry roast ¾ cup of chickpea flour along with a tablespoon of berbere spice, and 1 teaspoon each of ground cardamom, white cumin powder, and garlic powder. Set aside.
In a medium sized pot or Dutch oven, heat ⅓ cup of olive oil on low to medium heat. Add 1 diced onion over low to medium heat for a few minutes.
Add a teaspoon of minced garlic along with the tomato paste and sauté for 30 seconds until the garlic is fragrant.
Add the shiro powder, along with salt and 3 cups of water, and bring to a boil on medium heat. Then, turn down the heat to a low to medium, and let it simmer for about 20 to 30 minutes to allow the mixture to thicken to your desired consistency.
Serve hot with rice or injera!