Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large finely chopped red onion to the pot and sauté for 8 minutes until softened and translucent.

3. 3

   Stir in 4 cloves of minced garlic and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant.

4. 4

   Incorporate 3 tablespoons of berbere spice blend and 2 tablespoons of tomato paste, cooking for 2 minutes while stirring constantly.

5. 5

   Add 4 cups of chopped collard greens, 1 can (15 ounces) of drained and rinsed chickpeas, and 2 cups of vegetable broth to the pot, then bring the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and let the wot simmer for 30 minutes, or until the collard greens are tender, stirring occasionally.

7. 7

   Stir in 0.5 teaspoon of salt and adjust seasoning to taste before serving the Ethiopian Spiced Chickpea and Collard Green Wot warm.