By breezee1984 on March 31, 2007
Photo by mickeydownunder
Photo by mickeydownunder
"This is a must-have recipe for those who love ethnic foods. This is a very filling option as well."
Serving Size: 1 (211 g)
Servings Per Recipe: 6
"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."
"I tend to be VERY picky about herbs and spices in my food as well as being a total pansy about spicy food, so I was a little worried I'd make it and then end up not liking it--but I loved it! I did modify the recipe based on what I had available and what I like, although I left all the spices the same, so I did take quite a few liberties with the recipe. I didn't have red onion so I substituted leek, and I'm not a big fan of carrots so I used green bell pepper instead. I'd read some of the reviews that suggested using 3 tbls tomato paste instead of just the 1, so I did that too. I didn't have peas, so I shelled edamame and used that instead. Lastly, when I put in the edamame I also put in a little extra salt and stirred in about 1 cup of cooked quinoa. I had some locally made tortillas so I put the wat in those, sprinkled on some parmesan, and then rolled them up and had them like African burritos...! They were great--all the different spices gives it a unique, complex flavor, and while there was a little kick to it in terms of spiciness, it was subtle enough that it didn't bother me--which is rare when there's something spicy like cayenne that's been thrown in. I'm so excited to have leftovers tomorrow!"
"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."
"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!"
"Fabulous! I made this an served over couscous (my first injera attempt missed the mark). Followed the recipe to the letter, using my dutch oven. Nice heat, wonderful appearance, flavor, and aroma! We ate on the porch, and our neighbors practically invited themselves to dinner after smelling my wat! Thanks for a keeper!"
"This was easy and filling though not terribly exciting. I subbed spinach for the peas but otherwise made as written. I would likely include this in a vegetarian buffet or as part of a larger meal for vegetarian friends - however we are unlikely to make this again as part of the usual rotation. I suspect this will taste better tomorrow."
"I haven't cooked Ethiopian before and only have eaten it twice in a restaurant. I found that I loved Ethiopian food. So this could just be a newbie taster here. This, however, didn't seem to taste like the restaurants' wats. All I tasted was cayenne, unfortunately."
"This was very delicious and very close to authentic. I have been to Ethiopia and have learned to cook their food and this Breezee is absolutely wonderful and a great dish for somebody new to African cuisine!! Kudos to you!"
"This is pretty tasty stuff!! It was definitely too spicy for me, but my hubby loved it. Served it with an injeta recipe from here. Thanks so much for sharing! Will make again. Oh, I didn't use any oil~~just sauteed in water, which really makes this a healthy dish!! :O) UPDATE: Made this again tonight with cauliflower instead of carrots~~Still yummy! Cut back on the cayenne and I was able to eat it this time! :O)"
"pretty good but there was nothing Ethiopian about its flavor for me..."
"Delicious! Got even better after letting it refrigerate and reheating it. The only thing is that it made only 4 large servings, and that was over rice (which I know isn't the right way to eat it, but I still have to learn how to make that spongy Ethiopian bread). Thanks for posting - I'll definitely make it many more times."
"This was simple to prepare, but I felt something was missing from the seasoning. It was quite spicy (which is a good thing), but almost all the taste came from the cayenne pepper. I followed the directions exactly except that I didn't peel the potato. Thanks for the recipe, breezee."
"Great dish! Nice spices, easy to make, had everything pretty much on hand. I did use matchstick carrots, 2 cups chicken broth (instead of water) and 2 tbs tomato paste. I was surprised how filling this was (though we ate it all between 3 of us)."
"I doubled this for an art reception and served it with injera. It was gone in 15 minutes! Several people couldn't believe something so hearty and flavorful had no meat in it. One guy kept insisting I put meat broth in it to give the wat it's richness. I'll be passing this recipe around and making it often!"
"Very nice! I didn't have frozen peas, so left them out. Outstanding recipe. I added a bit too much cayenne for my liking, but the rest of the family really enjoyed this!"
"My company enjoyed this dish, I switched the peas with green beans. I'll make it again...ty"
"This was a fabulous recipe that totally took me back to eating at my favorite Ethiopian restaurant in Tempe, AZ (Blue Nile for those keeping score at home. Cafe Lalibela is pretty good, but BN is better). I added a little more tomato paste than this recipe called for: about a quarter cup for a double batch, that basically doubled the tomato paste because I liked it more "tomato-ey", but that's a personal preference. The simmered veggies smell oh so good when you put in those spices. Anybody who is remotely comfortable in the kitchen will have no trouble making this. It's simple to make and next to impossible to screw up so it lends itself to experimentation. Like it a little hotter? More cayenne. Love the fragrant bouquet and exotic flavor? More cardamom. It's a great recipe for getting out of a cooking rut."