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

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