Food Friday: Ethiopian Chickpea Wat

Ingredients

• 1 large red onion, finely chopped
• 2 carrots, finely chopped (or coarsely grated)
• 1 potato, peeled and chopped
• ½ – 1 tsp berbere (or cayenne)
• 1 clove garlic
• 2cm fresh ginger, peeled and minced (or 1 tsp)
• ¼ tsp cumin
• ¼ tsp ground cardamom
• ½ tsp each salt and freshly ground black pepper
• 2 T nit'r qibe (spiced butter) or olive oil
• 1 T tomato paste
• 1c canned chickpeas, drained and rinsed
• 375ml water (1½c)
• 1c frozen peas, thawed

Directions

1. Add the chopped onion to a heavy saucepan with a few tablespoons of the water. Cook on medium until soft (about 5 min), stirring often to be sure it doesn’t burn.
2. Add carrot and potato and a bit more water, cover and cook another 10 minutes.
3. Add spices, nit'r qibe, tomato paste, chickpeas, and remaining water, cover and bring to a boil.
4. educe heat and simmer, covered, until vegetables are tender and flavourful, about 30 minutes. You may need to add a bit more water.
5. Add green peas and heat through.
6. Serve on injera with your favourite Ethiopian foods.

Ye’atakilt kilkil is a similar dish made using green beans instead of chickpeas and green peas.