Ethiopian-Inspired Chickpea Stew with Turmeric and Tomato
A hearty vegetarian stew featuring chickpeas simmered in a fragrant blend of turmeric, garlic, and tomato, inspired by Ethiopian flavors. This african-inspired vegan (vegetarian) ready in about 40 minutes pairs drained and rinsed canned chickpeas, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2 cups, drained and rinsed canned chickpeas
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 3 tbsp tomato paste
- 1 cup diced tomatoes (canned)
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Add 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp ground turmeric, and 1 tsp ground cumin; cook for 2 minutes until fragrant and spices bloom.
- Step 3: Stir in 3 tbsp tomato paste and 1 cup canned diced tomatoes, cooking for 3 minutes until the tomato paste darkens slightly.
- Step 4: Add 2 cups drained canned chickpeas and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until the stew thickens and flavors meld.
- Step 5: Remove from heat and stir in 2 tbsp chopped fresh cilantro for brightness.
- Step 6: Serve warm as a satisfying main dish with injera or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ethiopian-Inspired Chickpea Stew with Turmeric and Tomato 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-Inspired Chickpea Stew with Turmeric and Tomato?
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 large, diced yellow onion from drying out.
Can I substitute ingredients in Ethiopian-Inspired Chickpea Stew with Turmeric and Tomato?
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-Inspired Chickpea Stew with Turmeric and Tomato 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-Inspired Chickpea Stew with Turmeric and Tomato 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.
