Fasting Chickpea Stew (Atkilt Wat) - One Pot

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat, which is about 175°C. Add the 2 tablespoons of olive oil and let it heat up for about 30 seconds until it shimmers.
2. 2Add the 1 medium onion, chopped into small pieces, to the pot. Cook, stirring occasionally, for 5 minutes, or until the onion pieces look soft and see-through.
3. 3Add the 3 cloves of garlic, minced, and the 1 teaspoon of ginger, grated, to the pot. Stir constantly for 1 minute until you can smell their fragrance.
4. 4Add the 1/2 teaspoon of turmeric powder to the pot and stir it into the onion mixture for 30 seconds until it is fragrant.
5. 5Add the about 450 g of potatoes, peeled and cut into 2.54 cm cubes, the 2 medium carrots, peeled and sliced into 1.27 cm thick rounds, and the 1/2 head of cabbage, cored and cut into 2.54 cm pieces. Stir everything together to coat the vegetables with the spices and oil.
6. 6Pour in the 1 cup of vegetable broth and add the 1/2 teaspoon of salt. Stir to combine all the ingredients in the pot.
7. 7Increase the heat to high and bring the stew to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 25 minutes, or until the potatoes and carrots are easily pierced with a fork.
8. 8Serve the Fasting Chickpea Stew hot.

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