BERBERE CHICKPEA STEW

BERBERE CHICKPEA STEW image

Categories Bean

Yield 6 peeps

Number Of Ingredients 15

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Ingredients

3 teaspoons Berbere Spice plus more for dusting
1 Yams
1 teaspoon Roasted Ground Cumin
1 teaspoon Salt
1 tablespoon Minced Ginger
1 Onion Chopped
1 Mango cut into small chunks
5 cups Chickpeas Cooked
1 Roasted Yam (large)
2 tablespoons Ghee (clarified butter) or Canola Oil
1 Can Light Coconut Milk
5 Vine Ripe Tomatoes skinned and cut
2 handfuls Chopped Cilantro (stems and all)
2 handfuls Roasted Unsalted Peanuts
1-2 Limes (juice only)

Steps:

1. If you are using dried chickpeas which have the best flavour over canned chickpeas you need to soak them for a minimum of 8 hours if not overnight. Make sure they are completely covered with water as they will expand. Then boil them in fresh water with a little salt for about 50 minutes. Drain once cooked and set aside. You will need around 2 cups to 2 1/2 cups to get 4 cups of cooked chickpeas. If there is not time, do not worry, canned is okay. Try for Organic and make sure that if you are buying dried they are of good quality. Look at the size and colour and see if it has an expiration date on the bag. 2. Put oven on 200C or 390F and set for Roast. Start by removing the skin of the yam and cutting into 1/2 inch cubes. Place in a bowl and rub a little oil and Berbere spice mix on them. Put on a baking sheet and roast for about 15-20 minutes or until soft. 3 Next, chop onions, peel and mince ginger and chop finely the garlic. Add the 2 tablespoons of oil and the onions to a pot/pan and fry the onions until they start to change to a nice brown colour. You will need to frequently stir so they do not stick to the bottom of the pan. You can always add a little more ghee or oil if they are constantly sticking. 4. While you are waiting peel the tomatoes and roughly chop. Set aside. 5. Once the onions are brown add the ginger and garlic and stir for about 1-2 minutes. They will stick to the pan but donât panic. 6. Next add the salt, cumin and the Berbere. Mix thoroughly and then add the tomatoes. Then add the cooked chickpeas and stir well. 7. Once the mix is simmering add the coconut milk, sweet potatoes and mango. Stir well and allow to simmer. NOT boil, simmer. Let simmer for around 25 minutes. 8. Taste at this point and if you think you need a little more salt feel free to add. Once done place in a nice bowl, sprinkle on top the peanuts, cilantro and the lime juice and serve either as a main meal or as a side dish. Serve over rice.