Chickpea Wat

Ethiopian food Recipes vegan vegan food Vegan recipe

Ethiopian food is extremely vegan friendly – lots of legumes and veggies with pungent warming spices! Loaded with chickpeas, green peas, potatoes and carrots its easily adaptable and can be served with rice or any other grain of choice, it's extremely quick and easy to make.  Typically this dish is served with injera - a sourdough risen flat bread made from Teff four. 


  • 1 carton of chickpeas
  • 1 carton of chopped tomatoes
  • 1 red onion
  • 3 cloves of minced garlic
  • 1 tsp of minced fresh ginger
  • 1 tsp of paprika
  • 1 tsp of fenugreek
  • 1/2 tsp of black pepper
  • 1/4 tsp of cinnamon
  • 1 tsp of cumin
  • 1/4 tsp of ground cloves
  • 1/2 tsp of ground cardamom
  • 1/2 ground coriander
  • 1/2 tsp of cayenne (all depends on how hot you like)
  • 1 cup of frozen green peas
  • 2 medium carrots
  • 3 red potatoes
  • 2 tbsp of olive oil
  • Salt (I used 1/2 tsp)
  • 1 cup of water


  1. Fry the onion in olive oil until soft
  2. Add the garlic , ginger & spice mix cook until the spices release the aroma
  3. Add the chopped tomatoes and the cup of water
  4. Add the potatoes (quarters) and the chickpeas, peas and carrots, bring to the boil and put the lid on
  5. Turn the sauce down and simmer for 45 minutes, occasionally stirring.
  6. Cook until potatoes are fluffy and the stew is thick or desired consistency. 

Prep time: 20 mins

Cook time: 1 hour 

Serves: 4

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