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    You are in: Home / Recipes / Ethiopian-Style Chickpea Stew Recipe
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    Ethiopian-Style Chickpea Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    Sharon123's Note:

    Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you're in a hurry, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained(if you leave this out, you're missing out!). This recipe was inspired by a Whole Planet Foundation microcredit client who runs a chickpea roasting business. This stew is spicy, so start out with the lowest amount of cayenne. Some people have skipped the spice ingredients and just added 2-3 tsp. storebought or their own homemade berebere spice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F
    2. 2
      Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
    3. 3
      Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
    4. 4
      Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
    5. 5
      Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like.
    6. 6
      Good served with rice, cous cous or pasta.
    7. 7
      Note:.
    8. 8
      You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).
    9. 9
      For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.

    Ratings & Reviews:

    • on May 03, 2012

      55

      Delicious! Spicy, flavourful and filling. Made just as stated, roasted the chickpeas, used 1/4tsp cayenne and the fenugreek. Made Injera (Ethiopian Flat Bread) to go with the stew. This will be made again, I can assure you!
      Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2012

      55

      Spicy and delicious without being 'hot' spicy, or needing to be. We really enjoyed the flavours, and the combination of chickpeas with carrots. My daughter thought it was delicious and that the texture of the chickpeas was definitely different than usual, more firm. I've never prepared chickpeas this way, roasting them first, so thanks for the introduction. Great one dish meal!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2011

      55

      What a full bodied and richly flavored dish. This was delicious and hearty. We've been fighting basement flooding since mid morning and this was just what we needed, something comfortable and warming. It makes a good amount of the spice mix and that will be nice to try with other things. It's very filling and will be a perfect male when the snow is back too. Made for ZWT7 and Witchin Kitchen.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Ethiopian-Style Chickpea Stew

    Serving Size: 1 (370 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 320.1
     
    Calories from Fat 79
    24%
    Total Fat 8.8 g
    13%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 1054.7 mg
    43%
    Total Carbohydrate 52.9 g
    17%
    Dietary Fiber 9.9 g
    39%
    Sugars 5.3 g
    21%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    fresh ginger

    low sodium vegetable broth

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