Nyala's Ethiopian Recipes #206
CHICKPEA WAT
INGREDIENTS:
two tablespoons extra virgin olive oil
one large red onion, finely chopped
two carrots, finely chopped
one potato, peeled and chopped
half teaspoon cayenne pepper
half teaspoon paprika
half teaspoon ginger
half teaspoon salt
half teaspoon black pepper
quarter teaspoon cumin
quarter teaspoon cardamom
one tablespoon tomato paste
one cup chickpeas, drained and rinsed
one and half cups water
one cup frozen peas, thawed
INSTRUCTIONS:
Flame the oil in a large pot over medium heat. Add the onion, cover and cook till softened, about five minutes. Put the carrots and potato, cover and cook ten minutes longer.
Set a side and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Mix chickpeas and water and bring to a boil.
Reduce flame to low and simmer, covered, till vegetables are tender and the flavor is developed, about thirty minutes, adding a bit more water if needed. About ten minutes before the stew is ready, stir in green peas and taste to adjust seasonings.
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