Ethiopian Chickpea Stew Recipe

Name: Ethiopian Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon sweet paprika; ½ teaspoon ground allspice; ½ teaspoon pepper; ½ teaspoon ground cardamom; ½ teaspoon ground cloves; ½ teaspoon ground coriander; 14-½ teaspoon cayenne; ¼ teaspoon fenugreek seeds (optional); ½ teaspoon ground ginger; 2 (15 ounce) cans chickpeas, rinsed and drained; 3 tablespoons evo oil, divided use; 2 garlic cloves, finely chopped; 1 medium red onion, chopped; fresh ginger, peeled and finely chopped; 1 (8 ounce) can tomato sauce; 1 quart vegetable broth; 1 lb red potatoes, cut into 1 inch chunks; 4 carrots, peeled and cut into 1 inch chunks

Servings: persons

1 teaspoon sweet paprika
½ teaspoon ground allspice
½ teaspoon pepper
½ teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon ground coriander
14-½ teaspoon cayenne
¼ teaspoon fenugreek seeds (optional)
½ teaspoon ground ginger
2 (15 ounce) cans chickpeas, rinsed and drained
3 tablespoons evo oil, divided use
2 garlic cloves, finely chopped
1 medium red onion, chopped
fresh ginger, peeled and finely chopped
1 (8 ounce) can tomato sauce
1 quart vegetable broth
1 lb red potatoes, cut into 1 inch chunks
4 carrots, peeled and cut into 1 inch chunks

1
To make spice mix;.
2
In small bowl, combine first 9 ingredients (10 if you use the fenugreek) Set aside.
3
To roast chickpeas:.
4
Preheat oven to 450 degrees.
5
In large bowl, toss chickpeas with 1 tablespoon of olive oil.
6
Arrange on large baking sheet in single layer.
7
Roast chickpeas, stirring occasionally for 16 to 18 minutes or until somewhat dried out and just golden brown.
8
Set aside.
9
To saute vegetables;.
10
Meanwhile, heat remaining 2 tablespoons of oil in medium pot over medium heat.
11
Add garlic, onions and chopped ginger.
12
Cook, stirring occasionally, for 8 to 10 minutes or until very soft and golden brown.
13
To make stew;.
14
Add spice mix to vegetables.
15
Cook, stirring constatnly, for 2 minutes or until spices are toasted and very fragrant.
16
Stir in tomato sauce.
17
cook for 2 minutes.
18
Stir in broth, potatoes, carrots and reserved chickpeas.
19
Bring to boil.
20
Reduce heat to medium-low.
21
Simmer covered, for 20 minutes or until potatoes and carrots are just tender.
22
Uncover pot.
23
Simmer for 25 minutes or until stew is thickened and potatoes and carrots are very tender.
24
To serve;.
25
ladle stew into bowls.
26
Serve with flatbread on the side.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 teaspoon sweet paprika, ½ teaspoon ground allspice, ½ teaspoon pepper, ½ teaspoon ground cardamom, and more.

Yes, Ethiopian Chickpea Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ethiopian Chickpea Stew

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