Prep 15 mins
Cook 45 mins
This is a must-have recipe for those who love ethnic foods. This is a very filling option as well.
- 29.58 ml extra virgin olive oil
- 1 large red onion, finely chopped
- 2 carrots, finely chopped
- 1 potato, peeled and chopped
- 2.46 ml cayenne pepper
- 2.46 ml paprika
- 2.46 ml ginger
- 2.46 ml salt
- 2.46 ml black pepper
- 1.23 ml cumin
- 1.23 ml cardamom
- 14.79 ml tomato paste
- 236.59 ml chickpeas, drained and rinsed
- 354.88 ml water
- 236.59 ml frozen peas, thawed
- 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.
Just served this to 6 women after reading Cutting for Stone. It was universally the favorate Ethiopian recipe of the three. thanks
I really enjoyed this simple and versatile dish, TRUE!<br/>Was the first time I had Ethiopian Wat and based on the results, I will be trying more Ethiopian dishes too! Thank you!
This made a great side dish for the African meal I made. I used half of a 6oz can of tomato paste instead of one tablespoon, and it was just right. I could definitely eat this as a vegetarian meal on top of rice or couscous - it's that good. It is, however, very different from the chickpea wat I've had at Ethiopian restaurants. It's more of an Americanized take on the dish, but that's ok with me as it still has some great exotic flavors. Thanks for sharing.