Ethiopian Spiced Vegetarian Chickpea Stew
A warming and fragrant chickpea stew cooked with berbere spices, tomatoes, and onions, perfect served over rice or with injera bread. This african-inspired vegetarian (vegetarian) ready in about 35 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 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.
Ingredients
- 2 cups, drained and rinsed canned chickpeas
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 2 tbsp berbere spice blend
- 1 cup canned diced tomatoes
- 1.5 cups vegetable broth
- 3 tbsp olive oil
- 1 tsp salt
- 2 tbsp, chopped fresh cilantro
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 3 tbsp olive oil in a medium pot over medium heat. Add 1 large diced yellow onion and sauté for 6 minutes until softened and golden.
- Step 2: Add 3 minced garlic cloves and 2 tbsp berbere spice blend, cooking for 2 minutes until fragrant and well combined.
- Step 3: Stir in 1 cup canned diced tomatoes and cook for 3 minutes until slightly thickened.
- Step 4: Add 2 cups drained and rinsed canned chickpeas and 1.5 cups vegetable broth, stirring to combine. Bring to a simmer and cook uncovered for 15 minutes until the stew thickens.
- Step 5: Season with 1 tsp salt and 1 tbsp lemon juice, stirring well. Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving over rice or with injera.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ethiopian Spiced Vegetarian Chickpea Stew 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 Spiced Vegetarian Chickpea 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 large, diced yellow onion from drying out.
Can I substitute ingredients in Ethiopian Spiced Vegetarian Chickpea 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 Spiced Vegetarian Chickpea 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 Spiced Vegetarian Chickpea Stew 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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