How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days.

Can I make this ahead?

Yes, the stew can be made a day in advance and reheated before serving.

What can I substitute for Berbere spice?

You can use a mix of smoked paprika, ground cayenne, cumin, and coriander as an alternative.

Is this dish vegan-friendly?

Yes, opt for plant-based yogurt in the drizzle to keep it vegan.

How can I adjust the spice level?

Reduce the amount of Berbere spice or use a mild chili powder to lessen the heat.

Roasted Ethiopian Chickpea and Butternut Squash Stew with Berbere Drizzle

Name: Roasted Ethiopian Chickpea and Butternut Squash Stew with Berbere Drizzle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 can chickpeas (15 oz); 2 cups butternut squash; 1 large onion; 3 cloves garlic; 1-inch ginger; 2 tablespoons olive oil; 4 cups vegetable broth; 1 tablespoon tomato paste; 2 teaspoons Ethiopian Berbere spice; 1 tablespoon Berbere spice; 3 tablespoons yogurt or plant-based yogurt; 1 tablespoon lemon juice; 1 cup quinoa; Fresh cilantro leaves

A hearty and spicy stew infused with Ethiopian flavors

This vibrant stew brings together the rich flavors of roasted chickpeas and butternut squash with Ethiopian spices, finished with a zesty Berbere drizzle.

1 h 30 min
4
Intermediate

Ingredients

For the Stew

1 can chickpeas (15 oz)

drained and rinsed

2 cups butternut squash

peeled and cubed

1 large onion

finely chopped

3 cloves garlic

minced

1-inch ginger

grated

2 tablespoons olive oil

4 cups vegetable broth

1 tablespoon tomato paste

2 teaspoons Ethiopian Berbere spice

For the Berbere Drizzle

1 tablespoon Berbere spice

3 tablespoons yogurt or plant-based yogurt

1 tablespoon lemon juice

For Serving

1 cup quinoa

cooked as per package instructions

Fresh cilantro leaves

Preparation

Marinating the Chickpeas and Squash

Preheat Oven

Preheat your oven to 400°F (200°C).

Toss with Spices

Toss chickpeas and squash with olive oil and 1 teaspoon Berbere spice.

Roast

Spread on a baking sheet and roast for 25 minutes, until golden and tender.

Preparing the Stew Base

Heat Oil

In a large pot, heat remaining olive oil over medium heat.

Sauté Aromatics

Sauté onions, garlic, and ginger until translucent.

Ensure spices do not burn during sautéing.

Add Spices

Stir in tomato paste and remaining Berbere spice, cooking for another 2 minutes.

Use a splash of broth to deglaze the pan if needed.

Cooking Process

Simmer the Stew

Add roasted chickpeas, squash, and broth to the pot. Bring to a boil, then reduce to a simmer for 20 minutes.

Create the Berbere Drizzle

Combine Berbere spice, yogurt, and lemon juice in a bowl and mix until smooth.

Finalize Dish

Stir stew occasionally, adjusting seasoning as needed.

Plating & Serving