Ethiopian Berbere Chickpea Stew with Carrots and Cabbage
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 1/2 medium cabbage, shredded
- 2 cans chickpeas (15 ounces each), drained and rinsed
- 3 tablespoons berbere seasoning
- 1 can diced tomatoes (14 ounces)
- 4 cups vegetable broth
- Salt to taste
- Fresh parsley, chopped, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
- Stir in the carrots and cabbage. Cook for 5 minutes, stirring now and then, until the vegetables start to soften.
- Add the berbere seasoning and the diced tomatoes. Stir everything together and cook for 2 minutes.
- Pour in the chickpeas and vegetable broth. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and cook for 20 minutes. Stir once or twice during cooking.
- Taste and add salt as needed. Serve hot with chopped parsley on top.
Notes
Adjust the berbere amount down if you prefer less heat, since the spice blend varies in strength by brand. The cabbage releases liquid as it cooks, which helps create the stew's thick texture without extra thickeners. Leftovers keep well in the fridge for three days and reheat best on the stove with a splash of broth to loosen them.
Course: Main Course
Cuisine: Ethiopian
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Ethiopian
Equipment: Large Pot, Cutting Board, Knife