Chickpea Wat

Chickpea Wat

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A very nice Ethiopian vegetarian stew.


★★★★★ 1 vote

15 Min
50 Min
Stove Top


  • 2 Tbsp
    vegetable oil or ghee
  • 1 large
    red onion, finely chopped
  • 2
    carrots, finely chopped
  • 1
    potato, peeled and chopped
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    ground cardamom
  • 1 Tbsp
    tomato paste
  • 1 c
    canned chickpeas, drained and rinsed
  • 1 1/2 c
  • 1 c
    thawed green peas

How to Make Chickpea Wat


  1. Heat oil in a large pot over medium heat. Add the onion, cover and cook until softened - approx. 5 minutes. Add the carrots and potatoes, cover and cook approx. 10 minutes more.
  2. Stir in spices including tomato paste. Mix well and add chickpeas and water. Bring to a boil.
  3. Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed - approx. 30 minutes. Add more water, if needed. About 10 minutes before the stew is ready, stir in green peas and adjust seasonings.

Printable Recipe Card

About Chickpea Wat

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: African
Other Tags: Quick & Easy Healthy

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