ETHIOPIAN SPICED CHICKPEA STEW

Ethiopian Spiced Chickpea Stew image

This is a recipe for a chickpea stew that's popular throughout Ethiopia. It's flavored with a berbere mix that allows you to create the spicy blend by scratch so you can adjust the spices and herbs to suit your tolerance to the spicier among them. You could use a commercial berbere spice blend, but you'd want to omit most of...

Provided by Vickie Parks

Time 1h20m

Number Of Ingredients 19

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Ingredients

1 tsp sweet paprika
1/2 tsp ground allspice, mace or nutmeg
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground coriander
1/4 tsp ground fenugreek
1 pinch cayenne pepper
2 (15-oz) can(s) chickpeas (no salt added), rinsed and drained
3 Tbsp olive oil
2 clove garlic, finely chopped
1 medium red onion, chopped
1" piece fresh ginger, peeled and finely chopped
1 (8-oz) can(s) unsalted tomato sauce
1 qt low-sodium vegetable broth
1 lb sweet potatoes, peeled and cut into 1-inch chunks
4 medium carrots, cut into 1-inch chunks
flatbread (injera), for serving

Steps:

1. Preheat oven to 450°F. Stir together the paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek, and ginger in a small bowl; set aside.
2. Line a large rimmed baking sheet with foil. Toss chickpeas with a tablespoon of oil and spread out in a single layer on the foil. Roast chickpeas, shaking the pan occasionally to ensure even roasting, for 15 to 17 minutes or just until lightly golden; set chickpeas aside.
3. Meanwhile, remaining 2 Tbsp oil in a large stockpot set over medium heat. Add garlic, onion and ginger, and sauté for 6 to 8 minutes or until soft and starting to turn a golden color. Stir in reserved spice blend, and continue cooking and stirring frequently for about 2 minutes more or until spices are fragrant. Stir in tomato sauce and cook 2 minutes more.
4. Add broth, potatoes, carrots, and roasted chickpeas, and bring stew to a boil. Reduce heat to low, cover pot, and simmer for 25 to 30 minutes or until potatoes and carrots are starting to get tender. Remove lid, and simmer another 20 minutes and the stew has thickened and carrots are very soft. Serve immediately.

*** Explore more Ethiopian Spiced Chickpea Stew Recipes »

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Titilayo Ayobami

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Yum!

Sarfaraz Ahmad mansuri

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Great recipe! The stew was flavorful and easy to make. I used canned chickpeas, which saved me some time. I also added a bit of extra spice, because I like my food spicy. Overall, this is a great recipe that I would recommend to anyone.

CANDICE G

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This Ethiopian Spiced Chickpea Stew was absolutely delicious! The combination of spices and flavors was perfect, and the chickpeas were cooked to perfection. I served it over rice, and it was a hit with my family. I will definitely be making this aga

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