Ingredients
-
2 tablespoons olive oil
-
1 large onion, finely chopped
-
3 cloves garlic, minced
-
1 tablespoon grated fresh ginger
-
2 teaspoons ground cumin
-
1 teaspoon ground coriander
-
1 teaspoon paprika
-
1/2 teaspoon ground turmeric
-
1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
-
1 can (14 oz) diced tomatoes
-
2 cans (15 oz each) chickpeas, drained and rinsed
-
3 cups vegetable broth
-
1 cup chopped carrots
-
1 cup chopped potatoes
-
1 cup chopped bell peppers (red and green)
-
1 Salt and pepper to taste
-
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
|
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
|
Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant. |
|
3
Done
|
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
|
Pour in the diced tomatoes and cook for 2-3 minutes, allowing the flavors to meld. |
|
5
Done
|
Add the drained chickpeas, vegetable broth, chopped carrots, chopped potatoes, and chopped bell peppers to the pot. Stir everything together. |
|
6
Done
|
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
|
Season the stew with salt and pepper to taste. |
|
8
Done
|
Serve the Vegan Ethiopian-Inspired Chickpea Stew hot, garnished with fresh cilantro leaves if desired. |
