Ethiopian-Style Chickpea Stew
Ethiopian-Style Chickpea Stew is a gluten free, whole 30, and vegan soup. One portion of this dish contains approximately 4g of protein, 8g of fat, and a total of 186 calories. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of sea salt, ground ginger, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Autumn event.
Preheat the oven to 450F. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat.
Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls.