Ethiopian-Inspired Spiced Chickpea Stew with Collard Greens

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

Hearty chickpeas simmered in a fragrant berbere tomato sauce with tender collard greens, providing a comforting and nutritious vegan stew. This ethiopian-inspired vegan ready in about 40 minutes pairs canned chickpeas, vegetable oil, yellow onion 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 25 min Serves 4 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until aromatic.
  3. Step 3: Stir in 1 1/2 tbsp berbere spice mix and cook for 1 minute to release flavors.
  4. Step 4: Add 1 cup tomato sauce and 1 cup water, stirring to combine.
  5. Step 5: Add 2 cans drained chickpeas and 4 cups chopped fresh collard greens to the skillet.
  6. Step 6: Cover and simmer for 20 minutes over low heat, stirring occasionally, until the greens are tender and the sauce thickens.
  7. Step 7: Season with 1 tsp salt, 1/2 tsp black pepper, and stir in 1 tbsp lemon juice for brightness.
  8. Step 8: Serve warm with injera, rice, or flatbread.

Frequently asked questions

How long does Ethiopian-Inspired Spiced Chickpea Stew with Collard Greens take to make?

Total time is about 40 minutes (15 min prep + 25 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 Stew with Collard Greens?

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 Stew with Collard Greens?

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 Stew with Collard Greens 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 Stew with Collard Greens 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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