4 Reviews

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.

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Chef Dudo May 03, 2012

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!

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magpie diner January 13, 2012

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.

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Annacia June 10, 2011

Wow -- this was just as good as I'd hoped it would be! Followed all the instructions (including the fenugreek -- first time I'd ever used it), but swapped out cayenne for African Bird Pepper (which is about twice as hot, so you have to be careful, but probably what was used in the original recipe). I didn't add the raisins but may do next time; thought the carrots would be sweet enough,but they weren't so much so that the addition of raisins would have made it too sweet. And a dollop of yogurt is definitely a nice touch. We served it over brown rice and can't wait to have the leftovers either tomorrow or the next day! Thanks ever so much for posting.

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l'ecole September 29, 2012
Ethiopian-Style Chickpea Stew