ethiopian spiced chickpea stew

Name: Ethiopian Spiced Chickpea Stew
Prep time: 20 min
Cook time: 1 h
Yield: 6
Cuisine: African
Ingredients: 1 teaspoon(s) sweet paprika; 1/2 teaspoon(s) ground allspice, mace or nutmeg; 1/2 teaspoon(s) ground ginger; 1/2 teaspoon(s) ground black pepper; 1/2 teaspoon(s) ground cardamom; 1/2 teaspoon(s) ground cloves; 1/2 teaspoon(s) ground coriander; 1/4 teaspoon(s) ground fenugreek; 1 pinch(es) cayenne pepper; 2 (15-oz) can(s) chickpeas (no salt added), rinsed and drained; 3 tablespoon(s) olive oil; 2 clove(s) 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 quart(s) low-sodium vegetable broth; 1 pound(s) sweet potatoes, peeled and cut into 1-inch chunks; 4 medium carrots, cut into 1-inch chunks; - flatbread (injera), for serving

(1 RATING)

5 Pinches

Vickie Parks

Renton, WA

Updated on Apr 26, 2017

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 the spices in the ingredient list (paprika to cayenne pepper).

Rate

No Image

prep time 20 Min

cook time 1 Hr

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make ethiopian spiced chickpea stew

Step 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.

Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes