ethiopian spiced chickpea stew
(1 rating)
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This is a recipe for a chickpea stew that's popular throughout Ethiopia. It's flavored with a berbere mix that allows you to create the spicy blend by scratch so you can adjust the spices and herbs to suit your tolerance to the spicier among them. You could use a commercial berbere spice blend, but you'd want to omit most of the spices in the ingredient list (paprika to cayenne pepper).
(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
1 Hr
method
Stove Top
Ingredients For ethiopian spiced chickpea stew
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1 tspsweet paprika
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1/2 tspground allspice, mace or nutmeg
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1/2 tspground ginger
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1/2 tspground black pepper
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1/2 tspground cardamom
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1/2 tspground cloves
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1/2 tspground coriander
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1/4 tspground fenugreek
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1 pinchcayenne pepper
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2 (15-oz) canchickpeas (no salt added), rinsed and drained
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3 Tbspolive oil
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2 clovegarlic, finely chopped
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1 mdred onion, chopped
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1" piecefresh ginger, peeled and finely chopped
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1 (8-oz) canunsalted tomato sauce
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1 qtlow-sodium vegetable broth
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1 lbsweet potatoes, peeled and cut into 1-inch chunks
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4 mdcarrots, cut into 1-inch chunks
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flatbread (injera), for serving
How To Make ethiopian spiced chickpea stew
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1Preheat oven to 450°F. Stir together the paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek, and ginger in a small bowl; set aside.
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2Line a large rimmed baking sheet with foil. Toss chickpeas with a tablespoon of oil and spread out in a single layer on the foil. Roast chickpeas, shaking the pan occasionally to ensure even roasting, for 15 to 17 minutes or just until lightly golden; set chickpeas aside.
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3Meanwhile, remaining 2 Tbsp oil in a large stockpot set over medium heat. Add garlic, onion and ginger, and sauté for 6 to 8 minutes or until soft and starting to turn a golden color. Stir in reserved spice blend, and continue cooking and stirring frequently for about 2 minutes more or until spices are fragrant. Stir in tomato sauce and cook 2 minutes more.
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4Add broth, potatoes, carrots, and roasted chickpeas, and bring stew to a boil. Reduce heat to low, cover pot, and simmer for 25 to 30 minutes or until potatoes and carrots are starting to get tender. Remove lid, and simmer another 20 minutes and the stew has thickened and carrots are very soft. Serve immediately.
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