Chickpea Berbere Stew
A hearty and aromatic stew featuring ground chickpeas simmered in berbere-spiced tomato sauce, served with injera. This ethiopian-inspired vegetarian ready in about 110 minutes pairs dried chickpeas, onions, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried chickpeas
- 2 medium onions
- 3 cloves garlic
- 1 tbsp ginger
- 3 tbsp berbere spice mix
- 2 cups vegetable broth
- 1 cup tomato puree
- 2 tbsp cooking oil
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Drain and rinse soaked chickpeas. In a pot, combine 1 cup chickpeas, 2 cups vegetable broth, and 2 medium chopped onions. Bring to a boil, then reduce heat and simmer for 45 minutes until chickpeas are tender.
- Step 2: Heat 2 tbsp cooking oil in a skillet over medium heat. Add 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
- Step 3: Stir in 3 tbsp berbere spice mix and cook for 30 seconds.
- Step 4: Add cooked chickpeas (with broth) and 1 cup tomato puree to the skillet. Stir to combine.
- Step 5: Simmer uncovered for 20 minutes, stirring occasionally, until sauce thickens.
- Step 6: Season with salt and black pepper to taste. Serve hot with injera.
Frequently asked questions
How long does Chickpea Berbere Stew take to make?
Total time is about 110 minutes (35 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea Berbere Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried chickpeas from drying out.
Can I substitute ingredients in Chickpea Berbere Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea Berbere Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea Berbere Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! The berbere spice was perfect, and the chickpeas were so creamy. Made it for my family and they all loved it.
- ★★★★☆
The berbere spice was a bit too mild for my taste, but the chickpeas were perfectly tender. Would add more spice next time.
- ★★★★☆
Took longer than expected to cook, but the flavors developed well. A bit more time would have been better for the berbere to deepen.
