Ethiopian-Inspired Stewed Chickpeas with Berbere and Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty chickpeas slow-cooked in a savory tomato and berbere-spiced sauce, perfect for a flavorful vegetarian main or side. This african-inspired vegan (vegetarian) ready in about 35 minutes pairs drained and rinsed canned chickpeas, olive oil, large, diced yellow onion 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.

Prep: 10 min Cook: 25 min Serves 4 African cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large diced yellow onion and sauté for 5-7 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 2 tbsp berbere spice blend. Cook for 2 minutes until fragrant, stirring constantly.
  3. Step 3: Add 1 cup canned crushed tomatoes and 1 cup vegetable broth to the skillet. Simmer for 5 minutes until the sauce thickens slightly.
  4. Step 4: Add 2 cups drained and rinsed canned chickpeas and 1 tsp salt to the sauce. Stir well and cook for 10 minutes on low heat to allow flavors to meld.
  5. Step 5: Remove from heat, stir in 2 tbsp chopped fresh cilantro and 1 tbsp lemon juice for brightness.
  6. Step 6: Serve warm with injera, rice, or crusty bread.

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Frequently asked questions

How long does Ethiopian-Inspired Stewed Chickpeas with Berbere and Tomato take to make?

Total time is about 35 minutes (10 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 Stewed Chickpeas with Berbere 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 olive oil from drying out.

Can I substitute ingredients in Ethiopian-Inspired Stewed Chickpeas with Berbere 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 Stewed Chickpeas with Berbere 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 Stewed Chickpeas with Berbere 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.

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