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Ethiopian Chickpea Stew

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“Another recipe from our local paper that I want to try....sounds lovely! Serve with flatbread on the side. Since I haven't made this yet the prep and cook time is guess work...will post after I have made this...”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To make spice mix;.
  2. In small bowl, combine first 9 ingredients (10 if you use the fenugreek) Set aside.
  3. To roast chickpeas:.
  4. Preheat oven to 450 degrees. In large bowl, toss chickpeas with 1 tablespoon of olive oil. Arrange on large baking sheet in single layer. Roast chickpeas, stirring occasionally for 16 to 18 minutes or until somewhat dried out and just golden brown. Set aside.
  5. To saute vegetables;.
  6. Meanwhile, heat remaining 2 tablespoons of oil in medium pot over medium heat. Add garlic, onions and chopped ginger. Cook, stirring occasionally, for 8 to 10 minutes or until very soft and golden brown.
  7. To make stew;.
  8. Add spice mix to vegetables. Cook, stirring constatnly, for 2 minutes or until spices are toasted and very fragrant. Stir in tomato sauce. cook for 2 minutes. Stir in broth, potatoes, carrots and reserved chickpeas. Bring to boil. Reduce heat to medium-low. Simmer covered, for 20 minutes or until potatoes and carrots are just tender. Uncover pot. Simmer for 25 minutes or until stew is thickened and potatoes and carrots are very tender.
  9. To serve;.
  10. ladle stew into bowls. Serve with flatbread on the side.

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