Name: Yeshiro Wot Bet Karya Chickpea Stew With Chilies
Prep time: 8 h
Cook time: 2 h
Total time: 10 h
Yield: 6 servings
Cuisine: African
Ingredients: 2 cups dried chickpeas; 1 large onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons berbere spice mix; 2 tablespoons tomato paste; 2 green chilies, sliced; 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1 teaspoon turmeric; 4 cups vegetable broth; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Injera bread or rice (for serving)

Instructions

Rinse the dried chickpeas under running water and soak them in a large bowl overnight or for at least 8 hours. Drain and rinse again before using.
In a large pot, heat some oil over medium heat and sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the berbere spice mix, tomato paste, green chilies, ground ginger, cumin, and turmeric. Cook the spicy mixture for a few minutes to enhance the flavors.
Add the soaked chickpeas to the pot and pour in the vegetable broth. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the chickpeas are tender and cooked through.
Season the stew with salt and pepper to taste, adjusting the spice level according to your preference by adding more berbere or chilies if desired.
Serve the Yeshiro Wot Bet Karya hot, garnished with freshly chopped cilantro, along with injera bread or rice on the side to soak up the flavorful sauce.

Ingredients

Instructions

Nutrition Facts

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