Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
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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!
1 | large red onion, finely chopped |
2 | carrots, sliced |
1/2 tsp | cayenne pepper |
1 tsp | smoked paprika |
1 tsp | ground cumin |
1/2 tsp | ground cardamom |
1 tbsp | tomato puree |
400g | tinned chickpeas, drained |
300g | frozen peas, defrosted |
1 tsp | ground ginger |
300ml | vegetable stock |
salt and pepper, to taste |
This dish is much milder than the original Ethiopian recipe, but if you want the authentic experience add more cayenne for extra heat! Grind cardamom pods if required.
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.