Lablab Wat With Qicha Recipe

Welcome to the delightful world of Lablab Wat with Qicha! This scrumptious dish is a wonderful part of Ethiopian cuisine, known for its rich, spicy flavors and unique ingredients. Lablab Wat is a hearty stew made from lablab beans, also known as pigeon peas, while Qicha refers to a type of flatbread that complements the stew perfectly.

This recipe is not only tasty but also steeped in history. Traditionally enjoyed during festivals and family gatherings, Lablab Wat brings people together around a big plate, making it a popular and beloved dish. The combination of spices and textures makes it appealing to many, and it’s a great way to introduce your taste buds to Ethiopian culture. Let’s dive into this delicious recipe!

Ingredients

*Note: If you can’t find lablab beans, try using any other beans like black beans or chickpeas as an alternative.*

Step-by-Step Instructions

1. Soak the Beans: Start by soaking the lablab beans in water overnight. This helps to soften them and cut down cooking time.

2. Cook the Beans: Drain the beans and place them in a large pot. Add 4 cups of water and bring to a boil. Cook for about 30-40 minutes until tender.

3. Prepare the Base: In a separate pan, heat the oil over medium heat. Add the chopped onion and sauté until it’s golden brown, about 5 minutes.

4. Add Flavor: Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the tomato paste and berbere spice mix, stirring well to combine.

5. Combine: Once the beans are cooked, drain them and add them to the onion mixture. Stir gently to coat the beans with the sauce.

6. Simmer: Pour in a bit more water if needed to achieve your desired consistency. Let the stew simmer for 15-20 minutes to let the flavors meld together. Add salt to taste.

7. Serve: Serve your delicious Lablab Wat hot, accompanied by warm Qicha or any flatbread. Enjoy!

Nutritional Information

*Note: Values are approximate and can vary based on serving sizes.

Tips and Tricks

– Customize Your Stew: Feel free to add vegetables like spinach or carrots for extra nutrition and color!
– Flavor Boost: For an enhanced flavor, let the stew sit for a few hours or overnight. The flavors develop even more!
– Common Mistakes: One common mistake is not soaking the beans long enough. Make sure to soak them overnight for the best results!

FAQs

What is Lablab Wat?

Lablab Wat is a hearty Ethiopian stew made from lablab beans and a mix of spices, often enjoyed with flatbread like Qicha.

Can I use canned beans instead of dried ones?

Yes! If you use canned lablab beans, just skip the soaking and cooking steps. Drain and rinse the beans before adding them to the stew.

What is Berbere spice?

Berbere spice is a traditional Ethiopian spice blend made from various spices such as chili peppers, garlic, ginger, and others. It provides a unique flavor to the dish.

Can I make this dish vegan?

Absolutely! This recipe is naturally vegan, as it contains no animal products.

How can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.

What can I serve with Lablab Wat?

Lablab Wat is traditionally served with Qicha, but you can also enjoy it with rice or salad.

Is Lablab Wat spicy?

The spice level can vary depending on how much berbere spice you use. Feel free to adjust to your taste!

Can I add meat to this recipe?

Yes, you can add diced chicken or beef if you want to make it a meat stew. Just cook the meat with the onions at the beginning.

What tools do I need to make Lablab Wat?

You will need a large pot for the stew and a frying pan for sautéing the onions and spices.

Now that you know how to make this delicious Ethiopian dish, gather your ingredients and enjoy the wonderful flavors of Lablab Wat with Qicha! Happy cooking!