Ingredients
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2 cups cooked chickpeas (or 1 can, drained and rinsed)
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1 large onion, finely chopped
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2 cloves garlic, minced
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1 -inch piece of fresh ginger, minced
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2 tablespoons vegetable oil
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1 can (14 oz) diced tomatoes
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2 tablespoons tomato paste
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground paprika
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 Salt and black pepper to taste
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2 cups vegetable broth or water
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1 cup fresh spinach or kale, chopped
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1 Juice of 1 lemon
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1 Fresh cilantro, for garnish
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1 Injera or cooked rice, for serving
Directions
Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper.
Steps
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1
Done
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Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5 minutes. |
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2
Done
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Add the minced garlic and ginger to the pot and sauté for another 1-2 minutes until fragrant. |
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3
Done
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Stir in the tomato paste, diced tomatoes, and all the spices (cumin, coriander, turmeric, paprika, and cayenne pepper). Cook for about 5 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate. |
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4
Done
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Add the cooked chickpeas to the pot and mix well to coat them with the spicy tomato mixture. |
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5
Done
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Pour in the vegetable broth or water and season with salt and black pepper. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally. |
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6
Done
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Add the chopped spinach or kale to the stew and simmer for an additional 5 minutes until the greens are wilted and tender. |
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7
Done
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Stir in the lemon juice to brighten up the flavors. Taste and adjust the seasoning, adding more salt, pepper, or cayenne if desired. |
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8
Done
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Serve the Vegan Ethiopian Chickpea Stew hot, garnished with fresh cilantro. Traditionally, injera (a type of sourdough flatbread) is used to scoop up the stew, but you can also serve it with cooked rice. |
