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 ethiopian-inspired 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
