Spiced Ethiopian Chickpea Stew with Tomato and Onion
A warming chickpea stew simmered with tomatoes, onions, and aromatic Ethiopian spices, perfect served over rice or flatbread. This ethiopian-inspired vegan ready in about 45 minutes pairs canned chickpeas, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.
Ingredients
- 2 cups, drained and rinsed canned chickpeas
- 1 large, thinly sliced yellow onion
- 4, minced garlic cloves
- 1 tbsp, grated ginger
- 1 1/2 cups diced tomatoes
- 1 1/2 tbsp berbere spice blend
- 1 tsp ground cumin
- 2 cups vegetable broth
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large saucepan over medium heat. Add 1 large thinly sliced yellow onion and sauté for 8 minutes until soft and golden.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 2 minutes until fragrant.
- Step 3: Add 1 1/2 tbsp berbere spice blend and 1 tsp ground cumin to the pan, stirring constantly for 1 minute to toast the spices.
- Step 4: Pour in 1 1/2 cups diced tomatoes and 2 cups vegetable broth, stirring to combine. Bring to a simmer.
- Step 5: Add 2 cups drained and rinsed canned chickpeas along with 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered for 20 minutes until the stew thickens and flavors meld.
- Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro before serving over steamed rice or with flatbread.
Frequently asked questions
How long does Spiced Ethiopian Chickpea Stew with Tomato and Onion take to make?
Total time is about 45 minutes (10 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 Spiced Ethiopian Chickpea Stew with Tomato and Onion?
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 canned chickpeas from drying out.
Can I substitute ingredients in Spiced Ethiopian Chickpea Stew with Tomato and Onion?
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 Spiced Ethiopian Chickpea Stew with Tomato and Onion 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 Spiced Ethiopian Chickpea Stew with Tomato and Onion?
Ethiopian 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.
What others are saying
- ★★★★★
My family loved this Ethiopian stew. It's become a weekly meal at our house.
- ★★★★★
This stew was amazing! The spices were perfectly balanced and the chickpeas were so tender.
- ★★★★★
The tomato and onion base was so flavorful, and the chickpeas were cooked to perfection.
