Ethiopian Style Chickpea Stew
Chickpea stews with flavors similar to this one are often made in ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which ethiopians call berbere, remains. If you're in a hurry, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained(if you leave this out, you're missing out!)! . This recipe was inspired by a whole planet foundation microcredit client who runs a chickpea roasting business. this stew is spicy, so start out with the lowest amount of cayenne. Some people have skipped the spice ingredients and just added 2-3 tsp. Storebought or their own homemade berebere spice.
Steps
Preheat oven to 450f.
Stir together paprika , salt , allspice , black pepper , cardamom , cloves , coriander , cayenne , fenugreek and ginger in a small bowl.
Set spice mixture aside.
Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out 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 , onion 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'.
Ingredients
sweet paprika, salt, ground allspice, ground black pepper, ground cardamom, ground cloves, ground coriander, cayenne, ground fenugreek, ground ginger, chickpeas, olive oil, garlic cloves, red onion, fresh ginger, tomato sauce, low sodium vegetable broth, red potatoes, carrots, lemon juice, yogurt, bread