Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot)

Name: Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot)
Cuisine: British
Ingredients: 250 g split chickpeas (chana) boiled till cooked; 1-2 fresh chilis; 3 onions, diced; 1 knob fresh ginger; 2 cloves garlic; 1 tsp turmeric; 1 tsp cumin; 1 tsp ground black cardamom (optional); 1 tsp salt; 2 tbs vegetable oil; 600 ml water, boiled

Sara Telahoun @cook_14382185

Bristol, UK

During fasting season in Ethiopia dairy and meat are not eaten, which is why there are so many amazing #vegan dishes to choose from. This recipe is simple but delicious and filling. #WorldPulseDay

Sara Telahoun @cook_14382185

Bristol, UK

During fasting season in Ethiopia dairy and meat are not eaten, which is why there are so many amazing #vegan dishes to choose from. This recipe is simple but delicious and filling. #WorldPulseDay

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Ingredients

250 gsplit chickpeas (chana) boiled till cooked
1-2fresh chilis
3onions, diced
1 knobfresh ginger
2 clovesgarlic
1 tspturmeric
1 tspcumin
1 tspground black cardamom (optional)
1 tspsalt
2 tbsvegetable oil
600 mlwater, boiled

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Steps

1

Place the oil in a deep lidded pot with the onions and cover. Place on medium heat and cook till the onions are translucent but not brown.
2

Add the turmeric, cumin and black cardamom powder with a splash of water so the spice mixture does not burn. Mix well.
3

Add the chilis and cooked split chickpeas and stir to combine. Cook for a few minutes to let the spices absorb.
4

Add the water, garlic and ginger and cover the pot. Leave to cook for 15mins.
5

After 15mins uncover the pot and mash the chickpeas to thicken the sauce.
6

Cook uncovered for another 10-15minutes, depending on how thick you want the sauce, stirring regularly. Add salt to taste.
7

Serve with chopped tomato salad, on injera flatbread, or with rice.