Food

A pot of this hearty, healthy Ethiopian chicken and chickpea stew (a.k.a. dorowat) feeds a family of four for a mere $15.17!

By Theresa Albert

28-oz. can crushed tomatoes
3/4 cup dry red wine
1/4 cup paprika
1 tbsp red chili pepper flakes
1 tbsp ground turmeric
1 tbsp grapeseed oil
1 medium onion, minced
2 garlic cloves, minced
2 tbsp ginger root, grated
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground allspice
1 tsp cinnamon
1 lb. skinless chicken thighs
28-oz. can chickpeas, drained

1. In a large bowl, combine tomatoes, 1/2 cup of red wine, paprika, chili pepper flakes and turmeric. Set aside.
2. Warm a large deep pot over medium-high heat. Add oil and cook onion for about five minutes. Add garlic and ginger, cook for one more minute.
3. Stir in spices, then add chicken pieces and brown for 2-4 minutes per side. Pour tomato mixture over chicken and bring to a boil; reduce heat. Cover and simmer about 30 minutes.
4. Stir in remaining 1/4 cup dry red wine and drained chickpeas. Simmer, uncovered, for about 15 minutes.