Injera-Spiced Chickpea and Collard Green Stew
A hearty vegetarian Ethiopian stew combining chickpeas and tender collard greens simmered with injera-inspired spices for a nourishing meal. This african-inspired vegetarian (vegetarian, gluten-free option) ready in about 45 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 350 calories and feeds 3, 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
- 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, stir well and simmer for 5 more minutes.
- 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.
- Step 6: Serve the chickpea and collard green stew hot with injera flatbread for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Injera-Spiced Chickpea and Collard Green Stew take to make?
Total time is about 45 minutes (15 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 Injera-Spiced Chickpea and Collard Green 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 Injera-Spiced Chickpea and Collard Green 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 Injera-Spiced Chickpea and Collard Green Stew for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Injera-Spiced Chickpea and Collard Green Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
