Description
Ethiopian Chickpea Stew is a warm and aromatic dish that brings comfort and excitement to your dining table. Packed with vibrant chickpeas, rich spices, and creamy coconut milk, this hearty stew is perfect for cozy nights or impressing guests at dinner parties. It’s a versatile, plant-based meal that’s sure to please any crowd, leaving them asking for seconds!
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 cups canned diced tomatoes (with juices)
- 2 tbsp Ethiopian spice blend (berbere)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic and grated ginger; cook until fragrant.
- Add canned tomatoes and berbere spice blend; mix well and let cook until thickened.
- Incorporate the chickpeas and vegetable broth; bring to a gentle simmer while stirring occasionally.
- Pour in coconut milk and add greens; stir until wilted.
- Finish with lemon juice, salt, and pepper to taste. Serve hot over rice or as is!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg