Ethiopian-Inspired Spiced Vegetable Stew with Berbere and Collard Greens

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

A vibrant vegetable stew featuring a medley of seasonal vegetables simmered in berbere spice and enriched with hearty collard greens. This african-inspired vegan (vegetarian, gluten free) ready in about 55 minutes pairs medium, diced carrots, medium, peeled and diced potatoes, medium, chopped tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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: 15 min Cook: 40 min Serves 6 African cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Stir in 2 tbsp berbere spice mix and cook for 2 minutes to toast the spices, stirring constantly.
  3. Step 3: Add 2 diced carrots, 2 diced potatoes, and 3 chopped tomatoes to the pot. Cook for 5 minutes, stirring to combine and soften the tomatoes.
  4. Step 4: Pour in 4 cups vegetable broth, season with 1.5 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until vegetables are tender.
  5. Step 5: Stir in 3 cups chopped collard greens and cook for an additional 10 minutes until greens are wilted and tender. Adjust seasoning to taste and serve warm.

Frequently asked questions

How long does Ethiopian-Inspired Spiced Vegetable Stew with Berbere and Collard Greens take to make?

Total time is about 55 minutes (15 min prep + 40 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 Vegetable Stew with Berbere and 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 medium, diced carrots from drying out.

Can I substitute ingredients in Ethiopian-Inspired Spiced Vegetable Stew with Berbere and 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 Vegetable Stew with Berbere and Collard Greens for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vegetable Stew with Berbere and Collard Greens vegetarian?

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

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