It's cold, dark and rainy outside, but my kitchen is filled cozy aromas. A comforting Ethiopian stew is simmering on the stove. Assertive spices infuse this recipe with fall flavor. Roasted chickpeas, creamy potatoes and caramelized onions make it so delicious and satisfying.
This meal is a great source of vegetarian protein, especially when served with rice. It's a wholesome dish with lots of vitamins, minerals and antioxidants. I love to serve it with warm flatbread or rice. It reheats well for workweek lunches too.
Ethiopian Style Chickpea Stew Recipe
Makes 6 Cups
Some Notes & Tips:
I riffed on this Whole Foods recipe.
The stew is vegan or vegetarian, depending on how you prepare it.
Swap the red chili for a drizzle of hot sauce or sriracha if that's what you have in your kitchen.
I like to add a small handful of raisins for a sweet and spicy vibe. They give the stew a hint of sweetness and sort of melt into the sauce.
Dried basil is found in some Ethiopian spice mixtures. Finish this dish with fresh basil if you're in the mood. It's lovely with basil.
I use a microplane zester to grate the garlic and ginger directly into the pot.
- 1 medium red onion, chopped
- 1/2 cup of diced or thinly sliced carrots
- 2 russet (baking) potatoes, peeled and chopped into one inch chunks
- 2 large cloves of garlic, minced
- 2-inch piece of ginger, peeled and grated
- 2 cans of chickpeas, rinsed and drained
- 2 cups of chopped tomatoes. I use Pomi Brand.
- 2 vegetable bouillon cubes. I use Rapunzel No Salt Vegetable Bouillon.
- 1 teaspoon of sweet or smoked paprika
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of allspice
- 1/4 teaspoon of fenugreek (optional)
- 1/4 cup of raisins (optional)
- A drizzle of honey or pinch of sugar to balance the acid in the tomatoes
- A pinch of ground red pepper or o red chili flakes (or to your taste)
- Oil, butter or ghee for cooking
- Salt to taste
To Serve: fresh basil or Thai basil, rice, naan, flatbread, roti, chapati, pita, injera bread, Greek yogurt, Labneh (Lebanese yogurt)
Preheat the oven to 450. Line a large baking pan with foil. Place the chickpeas on the pan and toss with oil or melted butter or ghee and a pinch of salt. Spread out in a single layer and roast for about 16-18 minutes until they're somewhat dried out and golden brown.
Heat some oil, butter or ghee in a pot and saute the onion with a pinch of salt until golden brown and slightly caramelized. Add the paprika, cloves and allspice and stir for a 30 seconds to toast the spices and release their flavor. Add the chopped tomatoes, vegetable bouillon cubes and 2 1/2 cups of water to the pot. Stir in the fenugreek (if using), red pepper, garlic, ginger, honey, potatoes and carrots. Salt to taste. Bring to a boil, cover the pot and simmer until the potatoes and carrots are soft. Stir in the raisins (if using) and roasted chickpeas. Simmer for an additional 3-5 minutes. Serve with fresh basil and any of the above suggestions.