Ingredients
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1 cup chickpea flour chickpea flour1 cup chickpea flour
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2.5 cups water, divided water2.5 cups water, divided
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1 small yellow onion, finely chopped yellow onion1 small yellow onion, finely chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 inch ginger, minced ginger1 inch ginger, minced
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2 tablespoons tomato paste tomato paste2 tablespoons tomato paste
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1 tablespoon berbere spice blend berbere spice blend1 tablespoon berbere spice blend
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1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
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1/2 teaspoon ground cumin ground cumin1/2 teaspoon ground cumin
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1 teaspoon salt (more to taste) salt1 teaspoon salt (more to taste)
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1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
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2 cups fresh spinach, roughly chopped spinach2 cups fresh spinach, roughly chopped
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2 cups collard greens (or kale), de-stemmed and sliced collard greens2 cups collard greens (or kale), de-stemmed and sliced
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1 tablespoon olive oil (optional, for sautéing) olive oil1 tablespoon olive oil (optional, for sautéing)
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1/2 cup water (for sautéing if oil-free) water1/2 cup water (for sautéing if oil-free)
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1/4 cup fresh cilantro, chopped (for garnish) cilantro1/4 cup fresh cilantro, chopped (for garnish)
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Gluten-free wraps or injera (store-bought or homemade, optional for serving) gluten-free wrapsGluten-free wraps or injera (store-bought or homemade, optional for serving)
Directions
Prepare the chickpea stew base, infuse with Ethiopian spices, and finish with fresh greens for a nourishing, protein-rich filling. Enjoy wrapped in gluten-free flatbread or injera for the full Ethiopian-inspired experience. You can substitute collard greens with kale or Swiss chard. For authentic flavor, use homemade berbere and serve with injera if available. This recipe is naturally gluten-free and oil-free if you sauté with water.
Steps
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1
Done
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In a bowl, whisk chickpea flour with 1 cup water to form a smooth, lump-free paste. Set aside. |
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2
Done
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Heat olive oil (or water for oil-free) in a large skillet or pot over medium heat. |
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3
Done
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Add onion, garlic, and ginger; sauté for 5–7 minutes until soft and translucent. |
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4
Done
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Stir in tomato paste, berbere, smoked paprika, cumin, salt, and black pepper. Cook for 2 minutes to bloom the spices. |
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5
Done
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Pour in the chickpea flour mixture and add the remaining 1.5 cups water. Stir constantly to prevent lumps. |
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6
Done
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Simmer for 10–12 minutes, stirring often, until thickened and the raw chickpea flavor has cooked out. |
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7
Done
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Add spinach and collard greens. Cook for another 3–5 minutes until greens are wilted and tender. |
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8
Done
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Stir in lemon juice. Taste and adjust salt if needed. |
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9
Done
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Serve hot, garnished with chopped cilantro, wrapped in gluten-free wraps or injera. |
