Why this fits a family on a budget
At about $1.53 per serving, this protein-rich chickpea dish leans on affordable canned goods and sweet potatoes to stay comfortably under the $3 meal target. Everything comes together in one pan in under 40 minutes with only basic knife skills and stirring required.
• 30 oz canned chickpeas
• 2 medium sweet potatoes
• 14.5 oz diced tomatoes (canned)
• 1 large yellow onion
• 4 clove garlic cloves
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 2 tbsp ground berbere spice blend
• 0.5 tsp ground turmeric
• 0.5 tsp ground coriander
• 1 tsp salt
• 2 tbsp vegetable oil
• 0.25 cup flat-leaf parsley (fresh)
• 4 piece store-bought pita bread
1. Peel and chop the sweet potatoes into 1-inch cubes — try to keep the pieces similar in size so they cook evenly. Dice the onion and mince the garlic cloves.
2. Heat 2 tablespoons of vegetable oil in a large, deep skillet or wide pot over medium heat. Add the diced onion and cook for 5–6 minutes, stirring frequently, until the onion softens and turns golden. The onions should look jammy and smell slightly sweet.
3. Add the minced garlic, berbere spice blend, turmeric, and ground coriander. Stir everything together vigorously for 60–90 seconds over medium heat — the spices will darken slightly and smell very fragrant. This step builds the deep flavor base of the dish.
4. Stir in the tomato paste and cook for another 1 minute, pressing it into the onion mixture until it turns a brick-red color.
5. Add the diced tomatoes (with their liquid), vegetable broth, and sweet potato cubes. Stir everything together and bring to a boil over medium-high heat.
6. Once boiling, reduce heat to medium, cover the pot with a lid, and cook for 15 minutes. Check the sweet potatoes at the 15-minute mark by piercing one with a fork — it should slide in easily with no resistance when done.
7. Drain and rinse both cans of chickpeas, then add them to the pot. Stir to combine, replace the lid, and cook for another 5 minutes until the chickpeas are heated through and the sauce has thickened to a stew-like consistency.
8. Season with salt to taste. If the wat looks too thick, stir in a splash of water; if too thin, simmer uncovered for 2–3 more minutes until it tightens up.
9. Warm the pita bread directly on the stovetop burner over low flame for 15–20 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds.
10. Ladle the wat into bowls, garnish with freshly chopped parsley, and serve with warm pita for scooping.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.