Best Ethiopian Chickpea Wat Recipes

ETHIOPIAN CHICKPEA WAT

Ethiopian Chickpea Wat image

Make and share this Ethiopian Chickpea Wat recipe from Food.com.

Provided by breezee1984

Categories Ethiopian

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

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.
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.
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.

ETHIOPIAN SPICY CHICKPEAS STEW (YESHINBRA SHIRO WOT)

Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot) image

Make and share this Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot) recipe from Food.com.

Provided by yewoinfamilycooking

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup red onions (finely chopped) or 1/2 cup shallot (finely chopped)
1 tablespoon chili powder (Berbere, if required)
4 tablespoons extra virgin olive oil or 4 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
water (as required)
salt

Steps:

Sauté the onion with oil, adding gradually half cup of water until tender; If the chickpeas are not spiced add the hot chili powder and stir for five minutes.
Add one cup of water and boil.
To the boiling sauce, sprinkle the chickpeas powder by stirring continuously until smooth and add one cup of water; stir continuously, (if needed add half cup of water); cook the stew for 25 minutes.
Add to stew, false cardamom, black pepper and salt; cook until simmers.
Serve it cold or warm with Injera, pita bread.
Keep it in the fridge.
P.S. (a)If preferred, mix the chickpeas powder with one or more cup of cold water in a bowl and pour to the boiling sauce; mix it well; stir continuously.
(b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil.
* You will find these spices in Ethiopian or Indian shops/groceries.

Nutrition Facts : Calories 135.1, Fat 13.8, SaturatedFat 1.9, Sodium 20, Carbohydrate 3.4, Fiber 1, Sugar 1.1, Protein 0.5

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