Chickpea Wat
This Ethiopian recipe is very simple, it just needs a bit of time for the flavour to fully develop. It's important to use plenty of spices and better add a bit of stock later than making it too watery at the beginning. If you don't like chickpeas you can replace them with peas.
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Ingredients
4 servings
500 g
400 g
2-3
200 g
Potatoes
Chickpeas pre-cooked
Carrots
Green beans
20 g
70 g
500 ml
2 tea sp
1 tea sp
2 tea sp
1/2 tea sp or 3 pods
1
Ginger
Tomato paste
Bouillon (vegetable)
Cumin
Chilli
Paprika powder
Cardamom
Onion
Prep
10 min
- Dice onion and mince ginger
- Cut carrots into slices
- Cut potatoes into cubes of ca. 2 cm
- Take top off from beans and halve them
Cook
30 min
Sauté onion
medium heat ~2 min
Add potatoes and carrots
season with salt and pepper, cover with a lid ~10 min
Add ginger, spices and tomato paste
mix ~2 min
Add bouillon
taste and add salt and pepper if needed, simmer on low heat with lid on ~10 min
Add chickpeas and beans
simmer on low heat until vegetables are tender ~10 min
This is a recipe from the Fork Ranger book
All those amazing Middle Eastern spices in an Ethiopian dish, how interesting and delicious. The flavours would develop beautifully overnight. Such a healthy way to eat.