Vegan Recipes 
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Ethiopian Chickpea Wat
A hearty and flavorful Ethiopian-inspired chickpea stew that is filling, nutritious, and packed with aromatic spices. Perfect for a cozy vegan dinner.
Simple Tasty Recipes
Ingredients for 6 Servings
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2 tablespoons
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1 large
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2
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1
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1/2 teaspoon
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1/2 teaspoon
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1/2 teaspoon
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1/2 teaspoon
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1/2 teaspoon
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1/4 teaspoon
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1/4 teaspoon
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1 tablespoon
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1 cup
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1 1/2 cups
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1 cup
Time
Goes Great with
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the finely chopped red onion, cover the pot, and cook for about 5 minutes until the onions are softened.
- Add the carrots and potato. Cover again and cook for an additional 10 minutes, stirring occasionally.
- Stir in the cayenne pepper, paprika, ginger, salt, black pepper, cumin, cardamom, and tomato paste until well combined and fragrant.
- Add the chickpeas and water, then bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for about 30 minutes, or until the vegetables are tender. Add a small splash of water if the stew becomes too thick.
- Stir in the green peas about 10 minutes before the end of the cooking time. Taste and adjust seasonings as needed before serving.
Notes:
- Serving Suggestion: Serve traditional-style with Injera bread or on a bed of fluffy basmati rice.
- Spice Level: Feel free to increase the cayenne pepper if you prefer a spicier stew.
- Texture: If you prefer a thicker sauce, you can mash a few of the cooked chickpeas against the side of the pot.
- Storage: This stew tastes even better the next day as the flavors continue to develop in the fridge.
Goes Great with
45 mins
