Ethiopian Spiced Chickpea Stew

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Northwestgal avatar
By Vickie Parks
from Renton, WA

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).

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serves 6
prep time 20 Min
cook time 1 Hr
method Stove Top

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

How To Make

  • 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.