Ethiopian Chickpea Wat

Name: Ethiopian Chickpea Wat
Ingredients: 2 tablespoons extra virgin olive oil; 1 large red onion, finely chopped; 2 carrots, finely chopped; 1 potato, peeled and chopped; 1/2 teaspoon cayenne pepper; 1/2 teaspoon paprika; 1/2 teaspoon ginger; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon cumin; 1/4 teaspoon cardamom; 1 tablespoon tomato paste; 1 cup chickpeas, drained and rinsed; 1 1/2 cups water; 1 cup frozen peas, thawed

15 ingredients

3 steps

Ingredients

2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 carrots, finely chopped
1 potato, peeled and chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cardamom
1 tablespoon tomato paste
1 cup chickpeas, drained and rinsed
1 1/2 cups water
1 cup frozen peas, thawed

Directions

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.