One-Pot Ethiopian Spiced Vegetable and Chickpea Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, vegan curry combining tender vegetables and chickpeas simmered in a fragrant berbere-spiced tomato sauce for a comforting meal. This african-inspired vegan (vegan) ready in about 50 minutes pairs medium, peeled and chopped carrots, medium, peeled and diced potatoes, (15 oz), drained and rinsed chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and sauté for 7 minutes until soft and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
  3. Step 3: Add 2 tbsp berbere spice and 3 tbsp tomato paste, stirring constantly for 3 minutes to toast the spices and deepen the sauce.
  4. Step 4: Pour in 1 can (14 oz) diced tomatoes and 2 cups vegetable broth, stirring to combine.
  5. Step 5: Add 2 peeled and diced medium potatoes, 2 chopped medium carrots, and 1 can (15 oz) drained chickpeas. Season with 1 tsp salt, bring to a boil, then reduce heat to low and simmer covered for 25 minutes until the vegetables are tender.
  6. Step 6: Stir in 3 cups roughly chopped fresh spinach and cook uncovered for 3 minutes until wilted and incorporated.

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Frequently asked questions

How long does One-Pot Ethiopian Spiced Vegetable and Chickpea Curry 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 One-Pot Ethiopian Spiced Vegetable and Chickpea Curry?

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 berbere spice from drying out.

Can I substitute ingredients in One-Pot Ethiopian Spiced Vegetable and Chickpea Curry?

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 One-Pot Ethiopian Spiced Vegetable and Chickpea Curry 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 One-Pot Ethiopian Spiced Vegetable and Chickpea Curry 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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