Ethiopian Spiced Chickpea Stew

Ingredients

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons berbere spice 2 tablespoons berbere spice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 47g, 9g
• Protein: 12g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas. Set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the berbere spice, cumin, coriander, paprika, turmeric, and cinnamon to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Stir in the tomato paste and cook for an additional 2 minutes.
5. 5.
   Add the soaked chickpeas to the pot and pour in the vegetable broth. Stir to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 to 1.5 hours, or until the chickpeas are tender and the stew has thickened.
7. 7.
   Stir in the niter kibbeh and season with salt to taste. Simmer for an additional 10 minutes.
8. 8.
   Serve the Ethiopian Spiced Chickpea Stew hot, garnished with fresh cilantro. Accompany with injera or your choice of bread.

Treat your ingredients with care...

• Chickpeas — Soaking the chickpeas overnight helps to reduce the cooking time and ensures a tender texture. Alternatively, you can use canned chickpeas, but adjust the cooking time accordingly.
• Berbere spice — Adjust the amount of berbere spice according to your spice tolerance. Add more for a spicier stew or reduce it for a milder version.
• Niter kibbeh — If you can't find niter kibbeh, you can substitute it with ghee or regular unsalted butter.

Tips & Tricks

• For a richer flavor, you can add a splash of lemon juice or a teaspoon of apple cider vinegar to the stew.
• If you prefer a smoother texture, you can blend a portion of the stew using an immersion blender or a regular blender before adding the niter kibbeh.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Ethiopian Spiced Chickpea Stew with injera, a traditional Ethiopian sourdough flatbread. Alternatively, you can serve it with rice, couscous, or crusty bread to soak up the flavorful sauce.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl or on a platter, allowing the vibrant red color of the stew to shine through.