Ethiopian Style Chickpea Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 teaspoon sweet paprika1 teaspoon salt1/2 teaspoon ground allspice1/2 teaspoon ground black pepper1/2 teaspoon ground cardamom1/2 teaspoon ground cloves1/2 teaspoon ground coriander1/4 to 1/2 teaspoon cayenne1/4 teaspoon ground fenugreek (optional)1/2 teaspoon ground ginger2 (15-ounce) cans chickpeas, rinsed and drained3 tablespoons extra-virgin olive oil, divided2 cloves garlic, finely chopped1 medium red onion, chopped1 (1-inch) piece fresh ginger, peeled and finely chopped1 (8-ounce) can tomato sauce1 quart vegetable broth1 pound red potatoes, cut into 1-inch chunks4 carrots, peeled and cut into 1-inch chunksFlatbread
Preheat oven to 450°F. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
Toss chickpeas with a tablespoon of the oil in a large bowl then arrange on a large baking sheet in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onions and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side.
Makes 6 approximately 18oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user JENNI329.
Toss chickpeas with a tablespoon of the oil in a large bowl then arrange on a large baking sheet in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onions and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side.
Makes 6 approximately 18oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user JENNI329.
Nutritional Info Amount Per Serving
- Calories: 326.1
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,367.8 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 10.7 g
- Protein: 10.5 g
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