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chickpea wat

Step-by-Step Recipe for Chickpea Wat

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Ingredients
  

  • 3 cups cooked or canned chickpeas 1 lb dried chickpeas, soaked overnight
  • 1 large red onion diced
  • 1 tbsp butter or ghee substitute with oil for vegan
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 can 15 oz diced tomatoes
  • 2-3 cups vegetable or chicken broth
  • 10 oz frozen chopped spinach optional
  • For the Berbere Spice Mix:
  • 1 tbsp paprika
  • 1/4-1 tsp cayenne pepper adjust to your spice tolerance
  • 3/4 tsp cumin
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cardamom
  • 1/2 tsp coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • Salt to taste
  • Optional Roasted Chickpeas:
  • If you want added texture roast chickpeas at 450°F for 30 minutes with a drizzle of olive oil, stirring occasionally.

Instructions
 

  • Caramelize the Onions: In a large pot, heat butter or ghee over medium heat. Add diced onions and cook until soft and caramelized, about 10 minutes.
  • Build the Flavor Base: Stir in garlic, ginger, and the berbere spice mix. Cook for 1-2 minutes, stirring frequently to release the aroma of the spices.
  • Combine Chickpeas and Tomatoes: Add chickpeas and diced tomatoes to the pot. Stir to coat the chickpeas with spices.
  • Simmer: Pour in the broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 30 minutes. For dried chickpeas, extend the cooking time to 1.5 hours, adding water as needed.
  • Thicken the Wat (Optional): Blend half of the stew with an immersion blender or transfer to a blender, then return it to the pot. This creates a creamier texture while retaining some whole chickpeas for a hearty feel.
  • Add Greens: If using spinach, stir it in during the last 10 minutes of cooking.
  • Serve: Enjoy Chickpea Wat with injera, naan, pita, or even rice. For added creaminess, top with a dollop of yogurt.