Ethiopian-Style Spiced Chickpea and Collard Greens Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stew combining tender chickpeas and nutritious collard greens simmered with Ethiopian spices for a wholesome meal. This african-inspired vegan ready in about 40 minutes pairs drained and rinsed canned chickpeas, chopped collard greens, large, diced 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.

Prep: 10 min Cook: 30 min Serves 4 African cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp berbere spice blend to the pot, cooking for 1 minute until the aroma fills the kitchen.
  3. Step 3: Stir in 1.5 tbsp tomato paste and cook for another 2 minutes to deepen the sauce flavor.
  4. Step 4: Pour in 2 cups vegetable broth and bring to a simmer.
  5. Step 5: Add 2 cups drained chickpeas and 4 cups chopped collard greens to the pot. Cover and simmer for 20 minutes until greens are tender and flavors meld.
  6. Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice. Stir well and cook uncovered for 5 more minutes to thicken the stew.
  7. Step 7: Serve hot with injera or crusty bread for a comforting Ethiopian-inspired meal.

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Frequently asked questions

How long does Ethiopian-Style Spiced Chickpea and Collard Greens Stew take to make?

Total time is about 40 minutes (10 min prep + 30 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-Style Spiced Chickpea and Collard Greens 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 chopped collard greens from drying out.

Can I substitute ingredients in Ethiopian-Style Spiced Chickpea and Collard Greens 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-Style Spiced Chickpea and Collard Greens 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.

What goes well with Ethiopian-Style Spiced Chickpea and Collard Greens Stew?

African vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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