Ethiopian Spiced Chickpea Stew with Berbere Tomato Sauce
Enjoy a hearty and aromatic chickpea stew simmered with a spiced tomato sauce, inspired by traditional Ethiopian cuisine.
Preparation
Get these tasks done before you start cooking.
Preparing the Chickpeas
- 1
Rinse and Drain
If using dried chickpeas, drain and rinse the soaked chickpeas.
- 2
Boil Chickpeas
Place them in a pot and cover with water. Boil until tender, about 45 minutes. Drain and set aside.
Preparing the Berbere Tomato Sauce
- 1
Heat Oil
Heat olive oil in a large saucepan over medium heat.
- 2
Sauté Onions
Sauté onions until translucent, about 5 minutes.
- 3
Add Aromatics & Spices
Add garlic, ginger, and berbere spice mix, cooking for an additional 2 minutes.
Tip: Ensure spices do not burn during sautéing. Pro Tip: Use a non-stick pan to prevent sticking.
How to Make Ethiopian Spiced Chickpea Stew with Berbere Tomato Sauce
Total time: 2 h · Yields 4 servings
- 1
Simmering the Stew
Once the berbere sauce base is ready, add the chickpeas and vegetable broth, bringing to a gentle simmer.
- 2
Flavor Integration
Stir in the crushed tomatoes and tomato paste, simmering for 30 minutes.
- 3
Final Touches
Before serving, stir in lemon juice and fresh cilantro.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Can I use canned chickpeas?
Yes, canned chickpeas can be used to save time; just ensure they are well rinsed.
Is there a substitute for berbere spice?
If you can't find berbere, try a combination of paprika, cayenne pepper, and fenugreek.
Can this be made vegan?
This recipe is already vegan; simply ensure any bread or sides conform to vegan guidelines.
How can I thicken the stew?
If a thicker stew is desired, mash a portion of the chickpeas and stir them back into the stew.
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