Ethiopian Chickpea Wat
Food.com
Servings: 6
Ingredients:
2 T extra virgin olive oil
1 large red onion, finely chopped
2 carrots, finely chopped
1 potato, peeled and chopped
½ tsp cayenne pepper
½ tsp paprika
½ tsp ginger
½ tsp salt
½ black pepper
¼ tsp cumin
¼ tsp cardamom
1 T tomato paste
1 C chickpeas, drained and rinsed
1 ½ cups water
1 cup frozen peas, thawed
Directions: 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, cardamom and tomato paste. Add chickpeas and water and bring to a boil. 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.