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Loading...| 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 |
| 1. | Add the olive oil into a large saucepan over a medium-high heat. |
| 2. | Once hot, add the chopped onions and stir until softened and lightly browned. |
| 3. | Mix in the chopped carrots and potatoes, and cook for approximately 10 minutes while stirring occasionally. |
| 4. | Add the cayenne pepper, paprika, ginger, salt, black pepper, cumin, and cardamom into the pan. |
| 5. | Stir until the spices are well combined with the vegetables. |
| 6. | Add the tomato paste into the mixture and stir while cooking for a minute. |
| 7. | Pour in the chickpeas and water, and bring the mixture to a boil. |
| 8. | Once boiling, reduce the heat to low, and let the mix simmer for approximately 25 minutes with the lid on. |
| 9. | Add the thawed peas into the pan during the last 5 minutes of cooking and stir occasionally. |
| 10. | Once done, remove from the heat and let it cool down slightly before serving with a side of bread or rice. |
High in fiber and plant-based protein, this Ethiopian Chickpea Wat is a healthy and tasty vegan dish.
It is easy to make and budget-friendly.
It may not be suitable for those with sensitive stomachs due to the high amount of spices used in the dish.
Chickpeas are a great source of protein and fiber, which aids in digestion and regulates blood sugar levels. The spices used in the dish, such as cumin and cardamom, have anti-inflammatory and anti-bacterial properties.
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