This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
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!
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 |
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 |
Try serving with a little chopped parsley for an extra little flourish or add some chillies for extra heat.
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Support our Social Enterprise
To continue using the recipes and content in the Let's Cook section of our website you'll now need to become a member of our Community Cookery School.
Are you eligible for free membership?