1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (212g) Recipe makes 6 servings
Calories 156
Calories from Fat 47		(30%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 379mg		15%
Potassium 396mg		11%
Total Carbohydrate 24.0g		8%
	Dietary Fiber 4.8g	19%
	Sugars 3.9g
Protein 4.6g		9%
detailed view... how is this calculated?

Ethiopian Chickpea Wat

Recipe #219899 | 1 hour | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: breezee1984
Mar 31, 2007

This is a must-have recipe for those who love ethnic foods. This is a very filling option as well.

SERVES 6 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: digifoo

On Sep 14, 2009

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Emmas_Mom

On Jun 28, 2009

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!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef Kaydia Ji

On Apr 23, 2008

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!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: Catrin

On Feb 3, 2009

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.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 14 reviews