Aubergine & Chickpea Wat

A modern take on a classic dish...

Serves	4
Prep time	15 minutes
Cook time	1 hour

This recipe is an adapted version of ‘Doro Wat’, an Ethiopian chicken stew regarded by many as their national dish. The rich, warming flavours of Chickpea Wat are best enjoyed with freshly made Injera!

Ingredients

125g	aubergine, sliced
3	red onions, diced
4	eggs
3	garlic cloves, crushed
1 tsp	ginger, peeled and grated
1 tbsp	butter
500ml	vegetable stock
3 tbsps	vegetable oil
	salt to taste

Berebere spice mix:

2 tsps	coriander seeds
2 tsps	smoked paprika
1 tsp	cumin
1/2 tsps	fenugreek seeds
1/2 tsp	cayenne pepper
1/2 tsp	cinnamon

Method

In a pan, dry fry the fenugreek, cumin and coriander seeds until warm. Transfer to a pestle and mortar, combine with the paprika, cinnamon and cayenne pepper and crush into a dust. Set to one side.
Boil the eggs for 6 minutes then transfer to cold water. Once cool, peel then place to one side.
Add 1 tablespoon of vegetable oil to a large pan over a medium heat. Add the onions and a dash of salt. Cook for 10 minutes or until soft.
Add two more tablespoons of oil and cook for a further 5 minutes.
Add the garlic and ginger, stir and cook for 5 minutes.
Add the Berbere Spice Mix. Mix thoroughly and cook for 10-15 minutes, ensuring none of the spices remain dry.
Next add the butter and stock, mix in and leave to cook for 10 minutes.
Now add the aubergine and chickpeas. Place a lid on the pan and cook for a further 10 minutes.
Add the eggs, cook for a final 2 minutes before serving.