Ethiopian Style Chickpea Stew
Dive into the vibrant and aromatic world of Ethiopian cuisine with this Ethiopian Style Chickpea Stew, a hearty plant-based recipe brimming with bold flavors and wholesome ingredients. Featuring the iconic Berbere spice blend, this stew delivers a warm, earthy kick that perfectly complements tender chickpeas, juicy tomatoes, and nutrient-packed kale or spinach. Grated ginger, garlic, and a touch of turmeric enhance the depth of flavor, while a squeeze of fresh lemon juice brightens every bite. Ready in just 45 minutes, this dish is perfect for a cozy weeknight meal or an exotic addition to any dinner table. Serve it with injera, fluffy rice, or crusty bread for a satisfying and healthy meal that’s bursting with authentic Ethiopian-inspired taste.
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Recipe Information
Ingredients
- 2 cups chickpeas (cooked or canned, drained and rinsed)
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tablespoon ginger (fresh, grated)
- 2 cups tomatoes (diced or canned)
- 2 tablespoons Berbere spice blend
- 1 teaspoon ground paprika
- 0.5 teaspoon ground turmeric
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups kale or spinach (chopped)
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro (chopped, for garnish - optional)
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Sprinkle in the Berbere spice blend, ground paprika, and turmeric, stirring to coat the onions and release the spices' aroma.
Add the diced tomatoes to the pot and simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Add the cooked chickpeas, salt, and black pepper, stirring to combine. Let the stew simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
Stir in the chopped kale or spinach, cooking for another 3-5 minutes until wilted.
Taste and adjust seasoning if needed, then stir in the lemon juice for a pop of brightness.
Serve hot, garnished with fresh cilantro if desired. Pair with injera, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 201.7 g | 73% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 49.3 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4141 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
