My meetup group, Raleigh Cooks, recently had a gathering featuring Ethiopian food. I was on a waiting list and got in to the event the day before, finding myself scrambling on what to make since most of the few Ethiopian that I’m familiar with were already taken. After searching the Internet for a while, I settled on this chickpea wat as I loved that it was vegetarian and something that would work great for Brad’s cardio-metabolic diet.
What is a wat, you may ask (I know I did). It is simply a thick stew, often made with chicken or beef and lentils or beans, or without meat like this version. Don’t let the long list of ingredients turn you away — this wat is so easy to make and not only will you love its aroma as it cooks, but also how savory and filling it is as you devour it.
I was so pleased with the results of this recipe and so were many members of my meetup group – several said it was their favorite dish of the night! Traditionally this is served hot with injera, pita, naan or rice, but it can stand on its own if you are avoiding extra carbs.