Ethiopian Chickpea Wat
Chickpea Wat is a popular Ethiopian dish often enjoyed with injera, a sourdough flatbread.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ethiopian Chickpea Wat
Ingredients
Instructions
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Soak the chickpeas in water overnight.
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Drain and rinse the chickpeas.
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In a large pot, heat the vegetable oil over medium heat.
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Add the onions, garlic, and ginger. Cook until the onions are translucent.
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Add the tomatoes and berbere spice mix. Cook for 5 minutes.
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Add the chickpeas, salt, and water. Bring to a boil, then reduce heat and simmer for 1 hour.
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Remove from heat and let it rest for 10 minutes.
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Stir in the fresh cilantro and lemon juice.
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Serve hot with injera or rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 45g15%
- Sugars 4g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
