Recipe by Sharon123
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.
Top Review by Chef Dudo
Delicious! Spicy, flavourful and filling. Made just as stated, roasted the chickpeas, used 1/4tsp cayenne and the fenugreek. Made recipe #455607 to go with the stew. This will be made again, I can assure you!
Thanks for posting.
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground coriander
- 1⁄8-1⁄2 teaspoon cayenne
- 1⁄4 teaspoon ground fenugreek (optional)
- 1⁄2 teaspoon ground ginger
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 3 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, finely chopped
- 1 medium red onion, chopped
- fresh ginger, peeled and finely chopped
- 1 (8 ounce) can tomato sauce (or crushed tomatoes-1 cup)
- 1 quart low sodium vegetable broth
- 1 lb red potatoes, cut into 1-inch chunks (leave the skin on for more nutrition- try using half sweet potatoes)
- 4 carrots, peeled and cut into 1-inch chunks
- lemon juice (optional)
- yogurt (optional)
- bread (flatbread on the side)
Directions See How It's Made
- Preheat oven to 450°F
- Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
- 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.
- 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.
- 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.
- Good served with rice, cous cous or pasta.
- You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).
- For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.