Harari & Ethiopian Muslim
Ethiopian Chickpea Wat
Chickpeas, carrots and potato simmered on the stove and spiced with cayenne and paprika.
1 hr · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 45 min · 60 min total
- medium
- 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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
