Best 3 Berbere Spiced Chickpeas Sweet Potato Recipes

Embark on a culinary journey to the vibrant flavors of Ethiopia with our tantalizing Berbere Spiced Chickpeas and Sweet Potato dish. This delectable vegan recipe combines the earthy goodness of chickpeas, the natural sweetness of sweet potatoes, and the aromatic warmth of Berbere spice blend. A symphony of flavors and textures, this dish is a perfect balance of sweet, savory, and spicy notes that will awaken your taste buds. Served alongside a cooling yogurt sauce, this Ethiopian-inspired dish is not only a feast for the palate but also a wholesome and nutritious meal.

In addition to the main recipe, this article also offers a delightful array of complementary recipes to cater to various dietary preferences and culinary desires. Explore the zesty Berbere Spiced Lentil Soup, bursting with protein and earthy flavors. Indulge in the creamy and comforting Vegan Berbere Spiced Coconut Chickpea Curry, a symphony of spices and velvety coconut milk. For a quick and easy snack or appetizer, try the crispy and flavorful Berbere Spiced Roasted Chickpeas, perfect for satisfying your crunchy cravings.

For those with a sweet tooth, the Berbere Spiced Sweet Potato Brownies offer a unique and delectable treat, combining the warmth of Berbere spices with the rich indulgence of chocolate. And if you're looking for a refreshing and tangy side dish, the Berbere Spiced Carrot Salad, with its vibrant colors and zesty dressing, is sure to impress.

Whether you're a seasoned home cook or just starting your culinary adventures, this collection of Berbere-inspired recipes is sure to tantalize your taste buds and transport you to the vibrant streets of Ethiopia.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY SWEET POTATO & CHICKPEA SOUP

Spicy Sweet Potato & Chickpea Soup image

I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 medium onion, chopped
2 teaspoons ground ancho chile pepper
1/2 teaspoon ground cumin
1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
4 cups chicken stock
1/4 cup water
6 bacon strips, cooked and crumbled
2 green onions, sliced
Shaved Parmesan cheese, optional

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.

Nutrition Facts : Calories 334 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 8g fiber), Protein 15g protein.

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS

Roasted Sweet Potatoes with Crispy Chickpeas image

I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.

Provided by Marc Murphy

Categories side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 medium sweet potatoes, peeled and medium diced
4 medium shallots, peeled and cut in half lengthwise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Two 15.5-ounce cans chickpeas, drained and rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
6 tablespoons canola oil
1/4 cup fresh mint, roughly chopped

Steps:

Preheat the oven to 400 degrees F.
Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

BERBERE SPICED CHICKEN BREASTS

Berbere Spiced Chicken Breasts image

One of my favorite uses for berbere spice is this chicken breast recipe. But you can use a pork chop or a piece of lamb, it's so versatile.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 20m

Yield 1

Number Of Ingredients 11

Ingredients

1 skinless, boneless chicken breast half - lightly pounded to an even thickness
1 teaspoon kosher salt
1 tablespoon berbere spice blend, or to taste
2 teaspoons butter
1 lime, juiced
2 teaspoons tomato paste
¼ cup chicken broth, or as needed
⅓ cup coconut milk
½ teaspoon berbere spice blend, or to taste
Salt to taste
1 tablespoon chopped cilantro

Steps:

Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).
Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.

Nutrition Facts : Calories 432 calories, Carbohydrate 15.7 g, Cholesterol 92.2 mg, Fat 28.1 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 20.4 g, Sodium 3392.6 mg, Sugar 2.9 g

Tips:

- Use canned chickpeas for quick and easy meal prep. - Save time by using pre-cut sweet potatoes. - Add more vegetables like bell peppers, zucchini, or kale for a more colorful and nutritious dish. - Adjust the amount of berbere spice to your taste preference. - Serve with rice, quinoa, or pita bread for a complete meal. - Sprinkle with fresh cilantro or parsley for a pop of color and flavor.

Conclusion:

This flavorful and nutritious recipe is perfect for busy weeknights or meal prepping. The combination of berbere spice, chickpeas, and sweet potatoes creates a delicious and satisfying dish that is sure to impress your taste buds. With its vibrant colors and rich flavors, this dish is sure to be a hit at any gathering. So next time you're looking for a quick and easy meal that is packed with flavor, give this berbere-spiced chickpeas and sweet potato recipe a try. You won't be disappointed!