Ethiopian Chickpea Stew Recipes

Steps:

• 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.

Steps:

• Sauté the onion with oil, adding gradually half cup of water until tender; If the chickpeas are not spiced add the hot chili powder and stir for five minutes.
• Add one cup of water and boil.
• To the boiling sauce, sprinkle the chickpeas powder by stirring continuously until smooth and add one cup of water; stir continuously, (if needed add half cup of water); cook the stew for 25 minutes.
• Add to stew, false cardamom, black pepper and salt; cook until simmers.
• Serve it cold or warm with Injera, pita bread.
• Keep it in the fridge.
• P.S. (a)If preferred, mix the chickpeas powder with one or more cup of cold water in a bowl and pour to the boiling sauce; mix it well; stir continuously.
• (b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil.
• * You will find these spices in Ethiopian or Indian shops/groceries.

Steps:

• Heat the olive oil and 2 teaspoons of the Spiced Butter in a skillet over medium-high heat. Add the garlic, ginger and berbere and whisk until combined. Cook, stirring occasionally, until the garlic is fragrant and the mixture has thickened up slightly, about 2 minutes.
• Whisk in the chickpea flour, stirring briskly to avoid lumps; this will thicken quickly. Whisk in the tomatoes, 1 cup of water and the remaining 1 teaspoon Spiced Butter. Reduce the heat to low and simmer, adding more water as needed and stirring occasionally, until the mixture has thickened and the flour has cooked out, at least 10 minutes and up to 45 minutes for a stronger flavor. The shiro should have the consistency of thick buttermilk; it will thicken as it stands and cools. Season with salt and pepper and serve on injera if desired.
• Cut the butter into pieces and put in a saucepan with the cinnamon, garlic, ginger, rosemary, and turmeric. Turn the heat to low, let the butter melt, then simmer very gently (you don't want the milk solids to brown) for 30 minutes to infuse the flavors into the butter.
• Let the butter sit for 10 minutes until the milk solids settle at the bottom. Skim off any froth and pull out the cinnamon, garlic, ginger, and rosemary. Pour the butter into a large measuring cup--be careful to leave all the milk solids behind. Discard the solids. Then pour the butter into ice cube trays and freeze it. Once they're solid, you can put the butter cubes into plastic bags and keep them in the freezer for months.

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
• Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.
• Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.

Steps:

• Heat a large deep frying pan over a medium to high heat.
• Add the oil, onion, garlic, ginger, chilli and salt.
• Cook, stirring, for 5 minutes, or until the onions are soft.
• Add the chickpeas, water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
• Add the tomatoes and cook for another 2 minutes to soften.
• Remove from the heat, stir through lemon juice and taste for seasoning.
• Stir through spinach and set aside while spinach wilts slightly, then serve.

Steps:

• Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
• Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.

Steps:

• To make spice mix;.
• In small bowl, combine first 9 ingredients (10 if you use the fenugreek) Set aside.
• To roast chickpeas:.
• 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.
• To saute vegetables;.
• 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.
• To make stew;.
• 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.
• To serve;.
• ladle stew into bowls. Serve with flatbread on the side.

Steps:

• Prepare the spice mix: Place cinnamon, coriander, fenugreek, peppercorns, cardamom and allspice in a small heavy skillet set over medium heat. Cook, stirring constantly, until the smell is very aromatic and spices are lightly toasted, 2 to 3 minutes. Let cool.
• Transfer the mixture to a clean coffee grinder, add the chiles and onion flakes, and grind to a fine powder (or use a mortar and pestle). Transfer the ground spices to a fine-mesh sieve set over a bowl, and sift. Regrind whatever large pieces remain in the sieve, and add them to the bowl with the ground spices. Add the paprika, ginger and nutmeg. Whisk well to combine, and transfer the mixture to an airtight jar. (Makes about 1/2 cup.)
• Prepare the shiro: Place the onion and garlic in a food processor, and pulse until very finely minced, stopping periodically to scrape down the sides of the bowl with a rubber spatula to ensure even chopping. Set aside.
• Set a large Dutch oven or similar pot over medium-low heat. When the pot is warm, add oil, onion purée, 2 tablespoons berbere and a large pinch of salt. Stir to combine, then cover pot, and let aromatics cook gently while you prepare tomatoes.
• Place tomatoes in the food processor, and pulse until puréed. Add to onion mixture, and increase heat to high. When mixture boils, reduce heat to low, and whisk in chickpea flour. The mixture will be quite thick, like peanut butter. While stirring, slowly pour in 2 cups water in a thin stream to loosen the mixture. Keep stirring until the mixture becomes smooth and integrated.
• Increase heat to medium-high to bring shiro to a boil, then reduce heat to low, and simmer for about 5 minutes to cook off the raw taste of the chickpea flour and integrate all the flavors. Stir in the jalapeños and season to taste with salt.
• Serve immediately. (Leftovers can be stored in an airtight container in the refrigerator for up to a few days. Store unused berbere in a cool, dark place for up to 3 months.)