Ethiopian Style Chickpea Stew

Dive into the vibrant and aromatic world of Ethiopian cuisine with this Ethiopian Style Chickpea Stew, a hearty plant-based recipe brimming with bold flavors and wholesome ingredients. Featuring the iconic Berbere spice blend, this stew delivers a warm, earthy kick that perfectly complements tender chickpeas, juicy tomatoes, and nutrient-packed kale or spinach. Grated ginger, garlic, and a touch of turmeric enhance the depth of flavor, while a squeeze of fresh lemon juice brightens every bite. Ready in just 45 minutes, this dish is perfect for a cozy weeknight meal or an exotic addition to any dinner table. Serve it with injera, fluffy rice, or crusty bread for a satisfying and healthy meal that’s bursting with authentic Ethiopian-inspired taste.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups chickpeas (cooked or canned, drained and rinsed)
• 1 medium onion (finely chopped)
• 3 garlic cloves (minced)
• 1 tablespoon ginger (fresh, grated)
• 2 cups tomatoes (diced or canned)
• 2 tablespoons Berbere spice blend
• 1 teaspoon ground paprika
• 0.5 teaspoon ground turmeric
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups kale or spinach (chopped)
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro (chopped, for garnish - optional)

Directions

Step 1

Heat the olive oil in a large pot or deep skillet over medium heat.

Step 2

Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Sprinkle in the Berbere spice blend, ground paprika, and turmeric, stirring to coat the onions and release the spices' aroma.

Step 5

Add the diced tomatoes to the pot and simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.

Step 6

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Step 7

Add the cooked chickpeas, salt, and black pepper, stirring to combine. Let the stew simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.

Step 8

Stir in the chopped kale or spinach, cooking for another 3-5 minutes until wilted.

Step 9

Taste and adjust seasoning if needed, then stir in the lemon juice for a pop of brightness.

Step 10

Serve hot, garnished with fresh cilantro if desired. Pair with injera, rice, or crusty bread for a complete meal.

Nutrition Facts

Serving size	1680.2 grams (1680.2g)

Amount per serving	% Daily Value*
Calories	1390

Total Fat 46.60g	60%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 3058mg	133%
Total Carbohydrate 201.70g	73%
Dietary Fiber 52.90g	189%
Total Sugars 49.30g
Protein 58.40g	117%

Vitamin D 0IU	0%
Calcium 584mg	45%
Iron 23mg	128%
Potassium 4141mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 16.0%

Carbs: 55.3%