Ethiopian-Inspired Spiced Chickpea and Tomato Stew

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

A vibrant vegan stew featuring chickpeas simmered in a spiced tomato and berbere sauce, perfect as a comforting one-pot meal or served over rice. This ethiopian-inspired vegan ready in about 40 minutes pairs canned chickpeas, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.5 (13 ratings) Prep: 10 min Cook: 30 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 large diced yellow onion and cook for 5-6 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger root, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp berbere spice mix and cook for another minute to toast the spices.
  4. Step 4: Pour in 14 oz canned diced tomatoes with juices and 1 1/2 cups vegetable broth, stirring well. Bring to a simmer.
  5. Step 5: Add 2 cups drained and rinsed canned chickpeas to the pot, reduce heat to low, and simmer uncovered for 20 minutes until stew thickens and flavors meld.
  6. Step 6: Stir in 1 tbsp lemon juice and season with 1 tsp salt. Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving over rice or with flatbread.

Frequently asked questions

How long does Ethiopian-Inspired Spiced Chickpea and Tomato 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-Inspired Spiced Chickpea and Tomato 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 canned chickpeas from drying out.

Can I substitute ingredients in Ethiopian-Inspired Spiced Chickpea and Tomato 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-Inspired Spiced Chickpea and Tomato 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-Inspired Spiced Chickpea and Tomato Stew vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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