Chickpea-wat

40 min

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.

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

  1. Dice onion and mince ginger
  2. Cut carrots into slices
  3. Cut potatoes into cubes of ca. 2 cm
  4. Take top off from beans and halve them

Cook

30 min

soupPan

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

waves

1 Comment

  1. Pauline McNee on May 8, 2022 at 8:58 am

    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.

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