Ethiopian Coffee-Spiced Chickpea Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming chickpea stew flavored with Ethiopian coffee, berbere, and aromatics, perfect for a unique vegetarian entrée. This ethiopian-inspired vegan (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

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Instructions

  1. 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.
  2. Step 2: Add 3 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 2 minutes to release the spices' aroma.
  4. 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.
  5. Step 5: Add 2 cups cooked chickpeas, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a simmer.
  6. Step 6: Reduce heat to low, cover, and cook for 20 minutes until the flavors meld and the sauce thickens.
  7. Step 7: Garnish with 2 tbsp chopped fresh parsley before serving with injera or crusty bread.

Frequently asked questions

How long does Ethiopian Coffee-Spiced Chickpea Stew take to make?

Total time is about 40 minutes (10 min prep + 30 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 Ethiopian Coffee-Spiced Chickpea 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 chickpeas from drying out.

Can I substitute ingredients in Ethiopian Coffee-Spiced Chickpea 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 Ethiopian Coffee-Spiced Chickpea 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 Ethiopian Coffee-Spiced Chickpea 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.

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