Don’t let the warm weather fool you, the traditional Fall weather will be here soon enough. Often with the change in weather, people start to crave comfort foods — soups, stews and slow cooker recipes are in high demand. Ethiopian chickpea stew is the perfect mixture of everything in one hearty bowl. This stew is originally called Ethiopian chickpea wat.
A wat essentially refers to a stew or curry made by adding different ingredients and vegetables. The mixture of different spices is called berbere and often includes salt, chilli peppers, ginger, paprika etc. So, expect to use different blends and adjust flavours accordingly, especially if you prefer something more spicy.
- 2 cans chickpeas ( rinsed)
- 1 large yellow onion
- 2 cloves of garlic ( chopped)
- 1 piece of fresh ginger ( chopped)
- ¼ cup fresh cilantro ( chopped)
- 3 large red tomatoes ( diced)
- 1 ½ cups chicken/vegetable broth or water
- 1 lemon ( juiced)
- 2 carrots ( chopped)
- 1 red potato ( diced)
- 4 tsp olive oil
Spices ( Berbere)
- 1 tsp paprika
- 1 tsp sea salt
- ½ tsp all spice
- 1 tsp black pepper
- ½ tsp cayenne pepper
- 1 tsp cumin
- 1 tsp brown sugar
- Mix dry spices ( berbere) together on one bowl and set aside
- Heat the olive oil in a large pot set to medium heat
- Add the onion, garlic and ginger and toss in the pan for two minutes or until slightly browned.
- Add the lemon juice
- Stir in the dry spices, stirring occasionally ,for one to two minutes or until you form a paste.
- Add the chickpeas, tomatoes, carrots and potato and pour in the broth or water
- Mix well and sprinkle brown sugar.
- Reduce the heat to low, cover and let simmer for 25 minutes, checking halfway and adding more water or stock if necessary.
- Sprinkle cilantro before serving
This stew can be enjoyed by itself, or with rice and flatbread. In Ethiopia, it is often enjoyed with Injera, a sourdough flatbread with a spongy texture.
Let us know what you think of this delicious fall comfort food in the comments below.