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Ingredients
| olive oil: 2 Tbl |
| onions - red: 1 onion (finely chopped) |
| carrots: 2 (finely chopped) |
| russet potatoes: 1 whole potato (peeled and chopped) |
| cayenne pepper: 1/2 tsp |
| paprika: 1/2 tsp |
| ginger (minced): 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| ground cumin: 1/4 tsp |
| cardamom (ground): 1/4 tsp |
| canned tomato paste: 1 Tbl |
| canned chickpeas - garbanzo beans: 1 cup (drained and rinsed) |
| water: 1 1/2 cups |
| frozen peas: 1 cup (thawed) |
Ethiopian Chickpea Wat
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
- Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.
- Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.