Ingredients
-
1 cup dried chickpeas, soaked overnight and drained
-
1 large onion, finely chopped
-
2 cloves garlic, minced
-
1 -inch piece of fresh ginger, grated
-
1 tablespoon olive oil (optional, omit for oil-free)
-
2 tablespoons berbere spice blend (adjust to taste for spiciness)
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1/2 teaspoon ground turmeric
-
1/4 teaspoon ground cinnamon
-
1 can (14 oz) diced tomatoes
-
4 cups vegetable broth
-
1 Salt and pepper to taste
-
1 Fresh cilantro leaves for garnish
-
1 Injera or crusty bread for serving (gluten-free if needed)
Directions
Berbere spice blend is a key ingredient in Ethiopian cuisine and can vary in spiciness. Adjust the amount according to your heat preference. You can also add vegetables like spinach or kale to this stew for extra nutrition and flavor.
Steps
|
1
Done
|
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes soft and translucent. |
|
2
Done
|
Stir in the minced garlic and grated ginger, and sauté for an additional 1-2 minutes until fragrant. |
|
3
Done
|
Add the berbere spice blend, ground cumin, ground coriander, ground turmeric, and ground cinnamon to the pot. Stir well to coat the onion mixture with the spices, and cook for another 2-3 minutes. |
|
4
Done
|
Add the soaked and drained chickpeas, diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine. |
|
5
Done
|
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the chickpeas are tender and the stew has thickened. Stir occasionally, and add more water if needed. |
|
6
Done
|
Season the stew with salt and pepper to taste. |
|
7
Done
|
Serve your Vegan Ethiopian Chickpea Breakfast Stew hot, garnished with fresh cilantro leaves. Enjoy it with injera or crusty bread. |
