Chickpea and Turnip Stew with Ethiopian Spices

Name: Chickpea and Turnip Stew with Ethiopian Spices
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons berberé seasoning (below); 425 grams chickpeas, drained well; 2 carrots, chopped; 1 teaspoon minced ginger root; 3 leeks, white parts only, washed well and chopped; 1 medium onion, chopped; 1 teaspoon salt, or to taste; 118 milliliters plain soymilk; 1 teaspoons turmeric; 454 grams turnips; 946 milliliters vegetable broth or stock

Chickpean and Turnip Stew with Ethiopian Spices is a gluten free and vegan recipe with 4 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 218 calories, 9g of protein, and 3g of fat. 1 person found this recipe to be flavorful and satisfying. Autumn will be even more special with this recipe. fatfreevegan.com. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a soup. Head to the store and pick up berberé seasoning, onion, turmeric, and a few other things to make it today.

Instructions

Cut them into 1/2-inch cubes. Coat a large pot lightly with non-stick spray.

Equipment you will use

Pot

Add the onions and sauté until they begin to turn brown.

Ingredients you will need

Onion

Add the ginger root, berbere seasoning, and turmeric and sauté for another minute.

Ingredients you will need

Berbere

Ginger

Turmeric

Add all the remaining ingredients except the soymilk. Cook, covered, until the turnips are tender, about 20 minutes.

Ingredients you will need

Soymilk

Turnip

Remove about 1 1/2 cups of the stew and puree it in a blender. Return it to the pot, along with the soymilk. Stir well until heated throughout and serve.

Ingredients you will need

Soymilk

Stew