I cooked up a big Ethiopian feast this weekend. I made some old standbys and a few new dishes too. This chickpea stew was a new one. I really enjoyed the different textures and heartiness, plus it happens to be very healthy (happy accident). While it's not my favorite Ethiopian dish (that would be kik alicha or yegomen kitfo), one of my guests did say it was his favorite. So if you like chickpeas and stews...this one is a keeper.
Makes 6 servings
2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 carrots, finely chopped
1 potato, peeled and chopped
½ teaspoon paprika
½ teaspoon ground ginger
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper, or more to taste
3 tablespoons tomato paste
1 (15 oz.) can chickpeas, drained and rinsed
1 ½ cups water
1 cup frozen peas, thawed
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.
|potato and carrots added|
|adding spices and tomato paste|
|chickpeas and water mixed in|
|scooping up chickpea wat with injera |
(Ethiopian spongy bread)