Ethiopian Chickpea Wat

breezee1984's Note:

This is a must-have recipe for those who love ethnic foods. This is a very filling option as well.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 2 tablespoons extra virgin olive oil
• 1 large red onion, finely chopped
• 2 carrots, finely chopped
• 1 potato, peeled and chopped
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon cardamom
• 1 tablespoon tomato paste
• 1 cup chickpeas, drained and rinsed
• 1 1/2 cups water
• 1 cup frozen peas, thawed

Directions:

1. 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.
2. 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.
3. 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.

Reviews

[Kimmore]

This was quite delicious. I, too, used 3 tbls tomato paste and veg broth. Also, I didn't have ground cardamom so 5 cardamom pods did the trick.

[ajwills]

This was delicious! I made it for my coworkers, in our quest to try vegetarian meals. Everyone loved it!! And it was easy to make. As others have suggested, I halved the red pepper - it still provides 'heat' but not overpowering spice. And I increased the spices of salt and pepper to 1 tbsp. Also, I took everyone's suggestion and used 3 tbsp of tomato paste. I will make this again!

[syndi22]

Just served this to 6 women after reading Cutting for Stone. It was universally the favorate Ethiopian recipe of the three. thanks