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.
CHICKPEA WAT
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.
red onion |
potato and carrots added |
adding spices and tomato paste |
adding chickpeas |
chickpeas and water mixed in |
peas added |
scooping up chickpea wat with injera (Ethiopian spongy bread) |
.
No comments:
Post a Comment