Shimbra wot - chickpea stew from Ethiopia and Eritrea

5 tbsp rapeseed oil

2 onions in thin slices

1/2 red pepper into small cubes

1/2 green pepper in small cubes

2 cloves finely chopped garlic

2 Berber ts

4 carrots in small cubes

400 g whole plum tomatoes without skin from the box

2 dl water

1 tablespoon vegetable stock

400 g chickpeas from box

Ev. sugar to taste

Fresh finely chopped parsley and some coarsely crushed peanuts for garnish, if you like

Fry the onion and paprika in oil until the onion is shiny. Add the garlic and berber and let it simmer a little while stirring. Add carrots, tomatoes, water and chickpeas. Let it cook under a lid for a minimum of 30 min. Stir occasionally. Remove the lid and check if the sauce is thick enough, cook if necessary. without lid to fit consistency. Taste if sugar is needed, but the tomatoes become naturally sweet during cooking.

Served with e.g. injera, which you can find the recipe for here.

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