ETHIOPIAN SPICED CHICKPEA STEW

Ethiopian Spiced Chickpea Stew image

Provided by Vickie Parks

Time 1h20m

Number Of Ingredients 19

1 tsp sweet paprika
1/2 tsp ground allspice, mace or nutmeg
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground coriander
1/4 tsp ground fenugreek
1 pinch cayenne pepper
2 (15-oz) can(s) chickpeas (no salt added), rinsed and drained
3 Tbsp olive oil
2 clove garlic, finely chopped
1 medium red onion, chopped
1" piece fresh ginger, peeled and finely chopped
1 (8-oz) can(s) unsalted tomato sauce
1 qt low-sodium vegetable broth
1 lb sweet potatoes, peeled and cut into 1-inch chunks
4 medium carrots, cut into 1-inch chunks
flatbread (injera), for serving

Steps:

1. Preheat oven to 450°F. Stir together the paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek, and ginger in a small bowl; set aside.
2. Line a large rimmed baking sheet with foil. Toss chickpeas with a tablespoon of oil and spread out in a single layer on the foil. Roast chickpeas, shaking the pan occasionally to ensure even roasting, for 15 to 17 minutes or just until lightly golden; set chickpeas aside.
3. Meanwhile, remaining 2 Tbsp oil in a large stockpot set over medium heat. Add garlic, onion and ginger, and sauté for 6 to 8 minutes or until soft and starting to turn a golden color. Stir in reserved spice blend, and continue cooking and stirring frequently for about 2 minutes more or until spices are fragrant. Stir in tomato sauce and cook 2 minutes more.
4. Add broth, potatoes, carrots, and roasted chickpeas, and bring stew to a boil. Reduce heat to low, cover pot, and simmer for 25 to 30 minutes or until potatoes and carrots are starting to get tender. Remove lid, and simmer another 20 minutes and the stew has thickened and carrots are very soft. Serve immediately.