While shopping at the Leiden Friday Farmer's Market during my 5 month stay in Holland, I made friends with a few young people from Ethiopia. They had come to Holland on political asylum but were living regular lives and going to college. During one of my visits to their place, I was served a dish very similar to this one- I did not ask for the exact recipe- but I was told it was garbanzo, brown lentil and potato stew. I remember it was fragrant and tasty....
After many years, I tried reconstructing the same dish with the help of an Ethiopian cook book (Exotic Ethiopian Cooking : Society, Culture, Hospitality, and Traditions), and I can say that I got very close to the taste of that long-ago-served meal.
- 1 cup cooked chickpeas, drained and rinsed
- 1/4 cup red wine vinegar
- 1 teaspoon ground coriander
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cumin
- 6 medium size potatoes, peeled and chopped into large chunks
- 1 1/2 cups dark brown lentils, dry
- 1 tablespoon olive oil
- 1 (14 ounce) can diced tomatoes
- 1 yellow onion, minced
- 1 cup mixed cut carrots and corn
- 1 pinch salt and ground black pepper to taste
- 3 cloves garlic, minced
- Vegetable stock
- Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking it occasionally.
- Cook the potatoes till done.
- Cook the brown lentils till done.
- Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the carrots and corn and cook till tender.
- Add the crushed tomatoes, potatoes, season with salt and pepper.
- Add the brown lentils , increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Season the lentil mixture with salt and pepper, reduce heat to low, cover the pot and simmer.
- Grind the marinated chickpeas and add to the simmering mixture.
- Mix all the cooked ingredients together and simmer for another 5 minutes. Add vegetable stock as you simmer, if mixture is too dry.
- Optional, garnish with roasted cashew nuts and fried chili pepper.