Chickpea Wat
This Ethiopian recipe is very simple, it just needs a bit of time for the flavour to fully develop.
Ingredients
4-5 servings
500 g
400 g
2-3
200 g
Potatoes
Chickpeas pre-cooked
Carrots
Green beans
ca. 30 g
ca. 70 g
500 ml
1 tea sp
1 tea sp
1 tea sp
1/2 tea sp
1
Ginger
Tomato paste
Stock vegetable
Cumin
Chilli
Paprika powder
Cardamom
Onion yellow
Prep
10 min
- Dice onion and mince ginger
- Cut carrots into slices
- Cut potatoes into cubes
- + take top off from beans and halve them (during cooking)
Cook
30 min
Sauté onion
medium heat ~2 min
Add potatoes and carrots
cover with a lid ~10 min
Add ginger, tomato paste and spices (cumin, chilli, paprika powder, cardamom)
~1 min
Add stock
it should cover all the vegetables. Bring to boil, then reduce heat and simmer ~5 min
Add chickpeas and beans
simmer on low heat with lid on ~10 min
