Injera-Spiced Chickpea and Collard Green Stew

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A hearty vegetarian Ethiopian stew combining chickpeas and tender collard greens simmered with injera-inspired spices for a nourishing meal. This Ethiopian-inspired vegetarian recipe (gluten-free option), ready in about 45 minutes, pairs canned chickpeas, collard greens, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 4 cups, chopped collard greens
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 1 1/2 tbsp berbere spice
• 1 tbsp tomato paste
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup injera flour or teff flour
• 1 1/4 cups water

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until hot. Add 1 large diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Stir in 1 1/2 tbsp berbere spice and 1 tbsp tomato paste, cooking for 2 minutes until the spices bloom and the mixture thickens.
3. Step 3: Add 2 cups drained chickpeas, 4 cups chopped collard greens, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until greens are tender and stew thickens.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, stir well and simmer for 5 more minutes.
5. Step 5: Meanwhile, whisk 1 cup injera or teff flour with 1 1/4 cups water until smooth. Heat a non-stick skillet over medium heat and pour a thin layer of batter (about 1/4 cup). Cook for 2 minutes until holes appear and edges lift. Remove and keep warm.
6. Step 6: Serve the chickpea and collard green stew hot with injera flatbread for dipping.