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Main course · Ethiopian

Shimbra Wat (Spiced Whole Chickpea Stew)

30 min Serves 4 ~385 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 800 g tinned chickpeas, drained
  • 2 red onion
  • 3 garlic cloves
  • 15 g fresh ginger
  • 2 tbsp berbere spice blend
  • 1 tbsp tomato puree
  • 3 tbsp vegetable oil

Nutrition (per serving)

Calories
385 kcal
Protein
15.7 g
Carbohydrate
40.6 g
of which sugars
6.3 g
Fat
15.6 g
of which saturates
1.6 g
Fibre
14.3 g
Salt
1.32 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel and chop the onions, then fry in the vegetable oil for 10 minutes until golden.

  2. 2

    Stir in the garlic, ginger, berbere spice blend and tomato puree and cook for 2 minutes.

  3. 3

    Add the chickpeas and 200ml water and simmer for 15 minutes, stirring occasionally.

  4. 4

    Mash some of the chickpeas against the side of the pan to thicken the sauce.

  5. 5

    Taste and season, then serve with flatbreads.

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