Vegan Ethiopian Berbere Spiced Chickpea Stew
Introduction
Today's dish is a vibrant, flavorful, and comforting Vegan Ethiopian Berbere Spiced Chickpea Stew. This hearty meal combines the heat of berbere spice with the richness of chickpeas, creating a delightful fusion that's sure to warm you up and tickle your taste buds.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons berbere spice mix
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (400g) diced tomatoes
- 1 can (400g) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 large carrot, diced
- 1 red bell pepper, chopped
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Mix in the berbere spice, cumin, and paprika, stirring continuously for about 2 minutes.
- Pour in the diced tomatoes and bring to a simmer.
- Add the chickpeas, vegetable broth, carrot, and bell pepper. Bring the mixture to a boil, then reduce to a simmer.
- Cook for 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
Enjoy this delicious Vegan Ethiopian Berbere Spiced Chickpea Stew with a side of fluffy basmati rice or fresh, homemade injera for a complete meal. It's perfect for a cozy dinner or as a nutritious option for your meal prep!
Nia
| Nutritionfacts | Calories: 265, Fat: 9g, Carbohydrates: 39g, Protein: 10g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Possible allergens include garlic and chickpeas |