ETHIOPIAN-STYLE CHICKPEA STEW
Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you're in a hurry, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained(if you leave this out, you're missing out!). This recipe was inspired by a Whole Planet Foundation microcredit client who runs a chickpea roasting business. This stew is spicy, so start out with the lowest amount of cayenne. Some people have skipped the spice ingredients and just added 2-3 tsp. storebought or their own homemade berebere spice.
Provided by Sharon123
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 450°F
- Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
- Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
- Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
- Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like.
- Good served with rice, cous cous or pasta.
- Note:.
- You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).
- For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.
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James A. Mathew
[email protected]This stew is so flavorful and comforting. The chickpeas are cooked perfectly and the sauce is rich and creamy. I love serving it with rice or injera bread.
Denise Smith
[email protected]I've made this stew a few times now and it's always a hit. It's easy to make and always turns out delicious. I love the combination of spices and the chickpeas are always cooked perfectly. I usually serve it with rice, but it's also great with injera
Carlon 123
[email protected]This was a great recipe. I followed it exactly and it turned out perfectly. The stew was flavorful and the chickpeas were tender. I served it with rice and it was a delicious and satisfying meal.
AndreidI Figueroa
[email protected]I'm not usually a fan of stews, but this one was really good. The flavors were complex and interesting, and the chickpeas were nice and tender. I served it with rice, and it was a delicious and easy meal.
mike o'brien
[email protected]This stew is a great way to use up leftover chickpeas. It's easy to make and very flavorful. I especially liked the addition of the spinach, which added a nice freshness to the dish.
Obentey Godwin Dinbai
[email protected]I made this stew for a potluck and it was a huge hit. Everyone loved the rich flavors and the tender chickpeas. I'll definitely be making this again.
Kristen Silvers
[email protected]This stew was amazing! The flavors were incredible and the chickpeas were cooked to perfection. I served it with rice and it was a delicious and satisfying meal. I highly recommend this recipe.
MANAHIL Khan
[email protected]This was a delicious and easy-to-make stew. I used canned chickpeas to save time, and it still turned out great. I served it with rice and it was a hit with my family. I'll definitely be making this again.
Nurjamal Hossain
[email protected]I've made this stew a few times now and it's always a hit. It's easy to make and always turns out delicious. I love the combination of spices and the chickpeas are always cooked perfectly. I usually serve it with rice, but it's also great with injera
Saidi Mgaza
[email protected]This was a great recipe. I followed it exactly and it turned out perfectly. The stew was flavorful and the chickpeas were tender. I served it with rice and it was a delicious and satisfying meal.
Jimall Dixon
[email protected]I loved this stew! It was so flavorful and comforting. The chickpeas were cooked perfectly, and the sauce was rich and creamy. I served it with injera bread, and it was a delicious and authentic experience. I highly recommend this recipe.
Aysha Aysha
[email protected]This stew was a great way to use up some leftover chickpeas. It was easy to make and very flavorful. I especially liked the addition of the spinach, which added a nice freshness to the dish. I'll definitely be making this again.
Audreana Naranjo
[email protected]I was pleasantly surprised by this stew. I'm not usually a fan of stews, but this one was really flavorful and satisfying. The chickpeas were cooked perfectly, and the sauce was rich and creamy. I served it with rice, and it was a delicious and easy
Sarah Ramphaul
[email protected]This stew was a bit spicy for my taste, but I still enjoyed it. The flavors were complex and interesting, and the chickpeas were nice and tender. I think I'll try making it again with less berbere next time.
Md Taimon
[email protected]I love Ethiopian food, and this stew did not disappoint. The berbere spice blend was particularly flavorful, and the chickpeas were perfectly cooked. I served it with injera bread, and it was a delicious and authentic experience. I highly recommend t
manik dada
[email protected]This stew was easy to make and packed with flavor. I used canned chickpeas to save time, and it still turned out great. I served it over quinoa, and it was a healthy and satisfying meal. I'll definitely be adding this recipe to my regular rotation.
Muhammad Hassan
[email protected]I'm not usually a fan of chickpea stews, but this one was surprisingly delicious. The spices were perfectly balanced, and the chickpeas were cooked to perfection. I especially loved the addition of the tomatoes and spinach, which added a nice freshne
Still Willy
[email protected]This Ethiopian-style chickpea stew was a delightful culinary journey. The flavors were rich and complex, with a perfect balance of spices. The chickpeas were tender and creamy, and the sauce was flavorful and aromatic. I served it with rice, and it w