14 Reviews of Ethiopian Chickpea Wat

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!

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.

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: Lerxst

On Nov 2, 2007

This was a fabulous recipe that totally took me back to eating at my favorite Ethiopian restaurant in Tempe, AZ (Blue Nile for those keeping score at home. Cafe Lalibela is pretty good, but BN is better). I added a little more tomato paste than this recipe called for: about a quarter cup for a double batch, that basically doubled the tomato paste because I liked it more "tomato-ey", but that's a personal preference. The simmered veggies smell oh so good when you put in those spices. Anybody who is remotely comfortable in the kitchen will have no trouble making this. It's simple to make and next to impossible to screw up so it lends itself to experimentation. Like it a little hotter? More cayenne. Love the fragrant bouquet and exotic flavor? More cardamom. It's a great recipe for getting out of a cooking rut.

From: Chef #658876

On Dec 10, 2007

My company enjoyed this dish, I switched the peas with green beans. I'll make it again...ty

From: StrikingEyes00

On Jun 19, 2007

YUMMY!!!! This was so good and so what I was looking for! I love Ethiopion food and I loved everything about this recipe; the spices, the texture, the ease of making it. It was great. I made this with Injeera (recipe 184017). THANKS SO MUCH FOR POSTING!

From: LV

On Jan 12, 2008

From: anidifrancofan

On Jul 15, 2007

again a beautiful recipe!!!

From: windhorse23

On Jan 6, 2009

This was simple to prepare, but I felt something was missing from the seasoning. It was quite spicy (which is a good thing), but almost all the taste came from the cayenne pepper. I followed the directions exactly except that I didn't peel the potato. Thanks for the recipe, breezee.

From: Chef #1241526

On Apr 19, 2009

pretty good but there was nothing Ethiopian about its flavor for me...