Ingredients
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2 tablespoons olive oil
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1 large onion, finely chopped
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3 cloves garlic, minced
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1 tablespoon grated fresh ginger
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1 teaspoon paprika
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1/2 teaspoon ground turmeric
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1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
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1 can (14 oz) diced tomatoes
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2 cans (15 oz each) chickpeas, drained and rinsed
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3 cups vegetable broth
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1 cup chopped carrots
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1 cup chopped potatoes
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1 cup chopped bell peppers (red and green)
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1 Salt and pepper to taste
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1 Fresh cilantro leaves for garnish (optional)
Directions
This hearty chickpea stew is a staple in Ethiopian cuisine. Adjust the level of spiciness to your preference by adding more or less cayenne pepper. Serve it with injera (traditional Ethiopian flatbread) or rice for a complete meal.
Steps
1
Done
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In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes. |
2
Done
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Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant. |
3
Done
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Add the ground cumin, ground coriander, paprika, ground turmeric, and cayenne pepper. Stir well to coat the onions with the spices and cook for 1-2 minutes until the spices become aromatic. |
4
Done
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Pour in the diced tomatoes and cook for 2-3 minutes, allowing the flavors to meld. |
5
Done
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Add the drained chickpeas, vegetable broth, chopped carrots, chopped potatoes, and chopped bell peppers to the pot. Stir everything together. |
6
Done
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Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the vegetables are tender. |
7
Done
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Season the stew with salt and pepper to taste. |
8
Done
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Serve the Vegan Ethiopian-Inspired Chickpea Stew hot, garnished with fresh cilantro leaves if desired. |