Vegetarian

Ethiopian Style Chickpea Stew is for Dinner.

Ethiopian Style Chickpea Stew takes 20 minutes to prepare.

Ethiopian Style Chickpea Stew takes 60 minutes to cook.

Ethiopian Style Chickpea Stew makes 7 servings.

The ingredients for Ethiopian Style Chickpea Stew are:

1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4 to 1/2 teaspoon cayenne
1/4 teaspoon ground fenugreek (optional)
1/2 teaspoon ground ginger
2 (15-ounce) cans chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, finely chopped
1 medium red onion, chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 (8-ounce) can tomato sauce
1 quart vegetable broth
1 pound red potatoes, cut into 1-inch chunks
4 carrots, peeled and cut into 1-inch chunks

Here is how you make Ethiopian Style Chickpea Stew:

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.Serves 7Number of Servings: 7Recipe submitted by SparkPeople user BROOKE152.

The nutritional information for Ethiopian Style Chickpea Stew is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 218.0

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,390.3 mg
• Total Carbs: 44.4 g
• Dietary Fiber: 8.1 g
• Protein: 7.6 g

The dietary needs meet for Ethiopian Style Chickpea Stew is Vegan