Injera-Spiced Chickpea and Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegan stew featuring chickpeas and mixed vegetables seasoned with injera-inspired spice blends, perfect for pairing with flatbread. This african-inspired vegan (vegan) ready in about 50 minutes pairs cooked chickpeas, carrots, diced, potatoes, diced 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.

Prep: 15 min Cook: 35 min Serves 4 African cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 large chopped onion and sauté for 5 minutes until translucent.
  2. Step 2: Add 3 minced garlic cloves, 2 tbsp berbere spice mix, and 1 tsp ground turmeric, stirring for 1 minute until fragrant.
  3. Step 3: Stir in 1 cup diced carrots and 1 cup diced potatoes, cooking for 5 minutes to slightly soften the vegetables.
  4. Step 4: Add 1 cup chopped tomatoes and 2 cups cooked chickpeas, then pour in 3 cups water or vegetable broth.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until vegetables are tender and sauce thickens.
  6. Step 6: Stir in 2 tbsp chopped fresh cilantro just before serving for a fresh finish.

Frequently asked questions

How long does Injera-Spiced Chickpea and Vegetable Stew take to make?

Total time is about 50 minutes (15 min prep + 35 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 Vegetable 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 cooked chickpeas from drying out.

Can I substitute ingredients in Injera-Spiced Chickpea and Vegetable 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 Vegetable 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 Injera-Spiced Chickpea and Vegetable Stew vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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