Spiced Ethiopian-Inspired Chickpea and Collard Greens Stew

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

A vibrant vegan stew combining tender chickpeas and collard greens simmered with Ethiopian spices for a nourishing and flavorful dish. This african-inspired vegan (vegan) 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 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: 30 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 pot over medium heat. Add 1 large diced yellow onion, 3 minced garlic cloves, and 1 tbsp minced ginger root; sauté for 5 minutes until onion softens and aromas develop.
  2. Step 2: Stir in 1 1/2 tbsp berbere spice mix and cook for 2 minutes until fragrant, stirring constantly.
  3. Step 3: Add 1 cup tomato sauce and 2 cups vegetable broth; bring to a simmer.
  4. Step 4: Add 2 cups drained and rinsed canned chickpeas and 4 cups chopped collard greens. Season with 1 tsp salt and 1/2 tsp black pepper. Cover and simmer for 20 minutes until greens are tender and flavors meld.
  5. Step 5: Stir in 1 tbsp lemon juice just before serving to brighten the stew’s flavor. Serve warm with injera or crusty bread.

Frequently asked questions

How long does Spiced Ethiopian-Inspired Chickpea and Collard Greens 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 Spiced Ethiopian-Inspired Chickpea and Collard Greens 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 Spiced Ethiopian-Inspired Chickpea and Collard Greens 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 Spiced Ethiopian-Inspired Chickpea and Collard Greens 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 Spiced Ethiopian-Inspired Chickpea and Collard Greens 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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