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.
Ingredients
- 250 gram Chickpeas
- 2 medium Onions
- 4 clove Garlic cloves
- 1 teaspoon Ginger
- 3 medium Tomatoes
- 2 teaspoon Berbere spice mix
- 2 tablespoon Vegetable oil
- 1 teaspoon Salt
- 2 cup Water
- 2 tablespoon Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
- Soak the chickpeas in water overnight.
- Drain and rinse the chickpeas.
- In a large pot, heat the vegetable oil over medium heat.
- Add the onions, garlic, and ginger. Cook until the onions are translucent.
- Add the tomatoes and berbere spice mix. Cook for 5 minutes.
- Add the chickpeas, salt, and water. Bring to a boil, then reduce heat and simmer for 1 hour.
- Remove from heat and let it rest for 10 minutes.
- Stir in the fresh cilantro and lemon juice.
- 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.