Ethiopian Chickpea and Cabbage Atkilt Stew

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A wholesome vegetable stew featuring tender cabbage, carrots, and chickpeas simmered with turmeric and mild spices for a comforting side or main. This Ethiopian-inspired vegetarian recipe, ready in about 40 minutes, pairs green cabbage, carrots, canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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

• 4 cups, chopped green cabbage
• 2 medium, sliced into thin rounds carrots
• 1 15-oz can, drained and rinsed canned chickpeas
• 1 medium, chopped yellow onion
• 2, minced garlic cloves
• 1 tsp turmeric powder
• 1/2 tsp ground cumin
• 2 cups vegetable broth
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium chopped yellow onion and sauté for 6 minutes until translucent.
2. Step 2: Stir in 2 minced garlic cloves, 1 tsp turmeric powder, and 1/2 tsp ground cumin, cooking for 1 minute until fragrant.
3. Step 3: Add 4 cups chopped green cabbage, 2 sliced carrots, and 1 15-oz can drained chickpeas. Toss to combine.
4. Step 4: Pour in 2 cups vegetable broth, season with 3/4 tsp salt and 1/4 tsp black pepper, and bring to a gentle simmer.
5. Step 5: Cover and cook over low heat for 25 minutes until vegetables are tender and flavors meld.