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Food Monster - Recipes

African Chickpea Stew With Homemade Berbere Spice [Vegan, Gluten-Free]

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This hearty African chickpea stew is the epitome of comfort food. Chickpeas, carrots, sweet potato, kale, are simmered in a savory vegetable broth layered with African berbere spices. Serve with a dollop of vegan yogurt and crusty bread to soak up all the goodness!

African Chickpea Stew With Homemade Berbere Spice [Vegan, Gluten-Free]

Serves

4

Ingredients

For the Stew:

  • 1 15-ounce can chickpeas, rinsed and drained
  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 2 teaspoon fresh ginger, crushed
  • 1 8-ounce can of tomato sauce
  • 3 cups vegetable broth
  • 2 cups sweet potato, cubed into 2-inch pieces
  • 2 cups of tightly packed kale
  • 1 cup of carrots, cut into 1-inch chunks
  • 1 habanero pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Plain vegan yogurt, for serving (optional)
  • Crusty bread (gluten-free if needed), for serving (optional)

For the Berbere Spice Mix:

  • 1/2 teaspoon sweep paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cardamom
  • 1/3 teaspoon ground cloves
  • 1/4 teaspoon ground coriander
  • 1 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground fenugreek
  • 1/2 teaspoon ground ginger

Preparation

  1. Preheat the oven to 450°F
  2. Toss chickpeas with 1 tablespoon olive oil. Spread out the chickpeas on a baking sheet and roast until just golden brown. About 15 minutes. Set aside.
  3. In a small bowl add all the dry ingredients under the spice rub. Set aside.
  4. Heat the remaining 2 tablespoons of olive oil in a medium pot over medium heat.
  5. Add chopped onions, allow to sauté for 2 minutes, before adding the ginger, garlic, and the whole habanero. Do not pierce the habanero. Cook until soft.
  6. Stir in the spice mixture and allow the raw flavor to cook off for about 3 minutes.
  7. Add in the tomato sauce. Cook for 3 minutes and add in the vegetable broth, sweet potato, roasted chickpea, carrots, and kale.
  8. Season with salt and black pepper. Reduce the heat to low. Cover and allow to simmer for 30 minutes. Until the sweet potatoes are fork tender.
  9. Remove the cover and allow the sauce to reduce and thicken.
  10. Ladle stew into bowls and serve with a dollop of yogurt and sliced crusty bread.

Notes

Calories: 597 | Carbs: 109 | Fat: 7 | Protein: 28 | Sugar: 12

 

AUTHOR & RECIPE DETAILS


photo

I consider myself a Spicy Diva as I love all foods spiced up. I think any food can taste better with a little love and spice thrown into it. I started Tastesspicy as a way of challenging myself to go beyond my day to day life. I wanted to share my love of cooking and food with others, but I wanted it to be worldwide! I love when you take a plain dish and transform it into something spectacular and you can bring it to life in the form of a picture so that the reader will look at it and say, Oh My…I want to eat that!


 

 

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