Ethiopian Chickpea and Sweet Potato Wat

Name: Ethiopian Chickpea and Sweet Potato Wat
Ingredients: 1 tablespoon cold-pressed coconut oil; 1 medium red onion, finely chopped; 2 carrots, finely chopped; 1 sweet potato, peeled and chopped; 1/2 teaspoon cayenne pepper; 1 teaspoon paprika; 1 teaspoon ginger; 1 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cumin; 1/4 teaspoon cardamom; 2 tomatoes, blanched and chopped (how to); 1 cup chickpeas, soaked overnight, drained and rinsed (you can used canned to save time, but fresh sodium and aluminum-free chickpeas are always best); 1 1/2 cups water; 1 cup frozen peas, thawed

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INGREDIENTS

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1 tablespoon cold-pressed coconut oil

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1 medium red onion, finely chopped

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2 carrots, finely chopped

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1 sweet potato, peeled and chopped

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1/2 teaspoon cayenne pepper

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1 teaspoon paprika

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1 teaspoon ginger

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1 1/2 teaspoon salt

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1/2 teaspoon black pepper

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1/2 teaspoon cumin

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1/4 teaspoon cardamom

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2 tomatoes, blanched and chopped (how to)

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1 cup chickpeas, soaked overnight, drained and rinsed (you can used canned to save time, but fresh sodium and aluminum-free chickpeas are always best)

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1 1/2 cups water

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1 cup frozen peas, thawed

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