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Ethiopian-Style Chickpea Stew Recipe

Ethiopian-Style Chickpea Stew Recipe

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Ingredients:

Serving

1 tsp sweet paprika
1 tsp salt
1/2 tsp ground allspice
1/2 tsp ground black pepper
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground coriander
1/8-1/2 tsp cayenne
1/4 tsp ground fenugreek (optional)
1/2 tsp ground ginger
2 (15 oz) cans chickpeas, rinsed and drained
3 tbsp extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1 medium red onion, chopped
fresh ginger, peeled and finely chopped
1 (8 oz) can tomato sauce (or crushed tomatoes- 1 cup)
1 quart low sodium vegetable broth
1 lb red potatoes, cut into 1-inch chunks (leave the skin on
4 carrots, peeled and cut into 1-inch chunks
lemon juice (optional)
yogurt (optional)
bread

Directions:

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 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. 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. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like.
Good served with rice, cous cous or pasta.
Note:.
You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).
For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	197.87 Kcal (828 kJ)
Calories from fat	90.95 Kcal
		% Daily Value*
Total Fat	10.11g	16%
Cholesterol	0.82mg	0%
Sodium	942.07mg	39%
Potassium	719.59mg	15%
Total Carbs	25.84g	9%
Sugars	4.95g	20%
Dietary Fiber	6.64g	27%
Protein	4.67g	9%
Vitamin C	14.8mg	25%
Vitamin A	0.4mg	14%
Iron	2mg	11%
Calcium	99.6mg	10%

Amount Per 100 g
Calories	81.93 Kcal (343 kJ)
Calories from fat	37.66 Kcal
		% Daily Value*
Total Fat	4.18g	16%
Cholesterol	0.34mg	0%
Sodium	390.06mg	39%
Potassium	297.95mg	15%
Total Carbs	10.7g	9%
Sugars	2.05g	20%
Dietary Fiber	2.75g	27%
Protein	1.93g	9%
Vitamin C	6.1mg	25%
Vitamin A	0.2mg	14%
Iron	0.8mg	11%
Calcium	41.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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