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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (212g) Recipe makes 6 servings |
||
| Calories 156 | ||
| Calories from Fat 47 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 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% | |
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.
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Featured Reviews for This Recipe
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!
From: SPrins
On Jun 6, 2009
This is pretty tasty stuff!! It was definitely too spicy for me, but my hubby loved it. Served it with an injeta recipe from here. Thanks so much for sharing! Will make again. Oh, I didn't use any oil~~just sauteed in water, which really makes this a healthy dish!! :O) UPDATE: Made this again tonight with cauliflower instead of carrots~~Still yummy! Cut back on the cayenne and I was able to eat it this time! :O)
From: Chef #1241526
On Apr 19, 2009
pretty good but there was nothing Ethiopian about its flavor for me...
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.
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