Ethiopian Coffee-Spiced Chickpea Stew

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warming chickpea stew flavored with Ethiopian coffee, berbere, and aromatics, perfect for a unique vegetarian entrée. This Ethiopian-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs chickpeas, strong brewed Ethiopian coffee, berbere spice mix 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

2 cups cooked or canned, drained chickpeas
1/2 cup strong brewed Ethiopian coffee
2 tbsp berbere spice mix
1 large, finely chopped yellow onion
3, minced garlic cloves
1 tsp, grated ginger root
2 tbsp tomato paste
14 oz can diced tomatoes
1.5 cups vegetable broth
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped for garnish fresh parsley

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Instructions

Step 1: Heat 3 tbsp olive oil in a medium pot over medium heat. Add 1 large finely chopped yellow onion and sauté for 6 minutes until softened.
Step 2: Add 3 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
Step 3: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 2 minutes to release the spices' aroma.
Step 4: Pour in 14 oz canned diced tomatoes, 1.5 cups vegetable broth, and 1/2 cup strong brewed Ethiopian coffee, stirring to combine.
Step 5: Add 2 cups cooked chickpeas, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a simmer.
Step 6: Reduce heat to low, cover, and cook for 20 minutes until the flavors meld and the sauce thickens.
Step 7: Garnish with 2 tbsp chopped fresh parsley before serving with injera or crusty bread.