Ethiopian Chickpea Wat

All I can say is: mmmmmmm...so yes, this was a great dish.

2 tablespoons extra virgin olive oil
1 large red onion (I used a Spanish onion), finely chopped
2 carrots, peeled & finely chopped
1 potato, peeled & chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cardamom
1 tablespoon tomato paste
1 cup chickpeas, drained & rinsed
1 1/2 cups water or broth
1 cup frozen peas (I omitted b/c I was being lazy)

1. Heat the oil in a large pot over medium heat, add the onions and cook about 5 minutes or until soft. Add the carrots and potato and cook about 10 minutes.
2. Remove the cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water/broth and bring to a boil.
3. Reduce heat to low and simmer covered until vegetables are tender and flavor is fully developed (approximately 30 minutes) adding water as needed. Stir in the peas, let them warm & then serve.

I pureed this dish and ate with the Injera bread.

Enjoy!