Berbere-Spiced Chickpea and Potato Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty vegetarian stew with chickpeas, potatoes, and a robust berbere tomato base, simmered to perfection. This ethiopian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs vegetable oil, large, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 tbsp vegetable oil
• 1 large, diced yellow onion
• 4 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 2 tbsp berbere spice blend
• 1 (14 oz) can diced tomatoes
• 2 cups vegetable broth
• 1 (15 oz) can, drained and rinsed chickpeas
• 2 medium, diced potatoes
• 1 medium, diced carrot
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 diced yellow onion and cook 5 minutes until soft and translucent.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated ginger, cooking 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp berbere spice blend and cook 30 seconds to release oils.
4. Step 4: Add 1 (14 oz) can diced tomatoes (with juices), 2 cups vegetable broth, 1 (15 oz) can drained chickpeas, 2 diced medium potatoes, and 1 diced medium carrot. Stir to combine.
5. Step 5: Bring to simmer, reduce heat to low, cover, and cook 25 minutes until potatoes are tender.
6. Step 6: Season with salt and pepper to taste. Garnish with 2 tbsp chopped fresh cilantro.