Chickpea Wat

A tasty veggie dish inspired by an Ethiopian classic



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


  1. Heat oil in a medium-sized pan. Add the chopped onion and sauté for 5-6 minutes until it begins to soften (adding a splash of water will help). Then add the carrots, cover with a lid, and cook for 10 minutes.
  2. Next, stir in the cayenne pepper, paprika, ginger, cumin, cardamom and tomato purée. Season with salt and pepper.
  3. Add the chickpeas and stock, bring to a boil then reduce heat to low, cover and simmer for approx. 20 minutes until the vegetables are tender and the flavours have developed.
  4. Add the peas and cook for a final 10 minutes over a low heat, adding water if you feel the stew is a little dry.
  5. Adjust the seasoning if necessary, serve and enjoy with freshly made injera! 

Chef’s tips

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.


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