Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of niter kibbeh or vegetable oil in a large pot or Dutch oven over medium heat. Add 1.5 cups of finely chopped red onion and sauté until softened, about 8-10 minutes.

2. 2

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

3. 3

   Add 2 tablespoons of berbere spice blend and 1 teaspoon of turmeric powder, stirring constantly for 2 minutes to toast the spices.

4. 4

   Pour in 1 can of crushed tomatoes and 1.5 cups of vegetable broth, then bring the mixture to a simmer.

5. 5

   Add 2 cups of diced sweet potato and 1 can of rinsed and drained chickpeas to the pot, cover, and cook for 15-20 minutes until the sweet potatoes are tender.

6. 6

   Stir in 0.5 cup of chopped fresh collard greens or spinach and cook for an additional 5 minutes, or until the greens are wilted, then season with salt to taste.

7. 7

   While the wat is simmering, heat 1 tablespoon of vegetable oil in a separate pan over medium heat, then fry 2 torn pieces of injera until crispy and golden brown, about 2-3 minutes per side.

8. 8

   Serve the Spiced Ethiopian Chickpea and Sweet Potato Wat hot, garnished with the injera crisps.