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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.
Chef’s tips
Try serving with a little chopped parsley for an extra little flourish or add some chillies for extra heat.