Cooking on Campus

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Chickpea Wat

Ingredients

  • 1 tablespoon olive oil 
  • 1 red onion, finely chopped 
  • 2 carrots, finely chopped 
  • 1 potato, about 12 ounces, peeled and chopped 
  • ½ teaspoon cayenne 
  • ½ teaspoon paprika 
  • ½ teaspoon ground ginger 
  • ½ teaspoon salt 
  • ½ teaspoon black pepper 
  • ¼ teaspoon ground cumin 
  • ¼ teaspoon ground cardamom 
  • 1 tablespoon tomato paste 
  • 2- 16 ounce cans chickpeas, drained and rinsed 
  • 1 cup water 
  • 1 cup frozen green peas, defrosted 
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