Makes: about a quart worth
Takes: about an hour
- 14 oz chickpeas (drained and rinsed)
- 1 yellow onion (small, diced)
- 3 carrots (small-medium, chopped into 1/4 – 1/2 inch pieces)
- 2 cups vegetable stock
- 2 cups spinach leaves (roughly chopped)
- 1 tsp Berbere
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika (regular paprika will work too)
- 1/2 tsp ground turmeric
- 1/2 tsp salt (or to taste)
- 1 Tbsp olive oil
- In a large saucepan or a wok, heat 1 tablespoon of olive oil and add the diced onions. Stir for 2 minutes
- Add all the spices and saute the onion in the spices for about 5 minutes over medium heat. If it starts to smoke, lower the heat.
- Add the chickpeas, chopped carrots, vegetable stock, and salt. Stir well, bring to a boil.
- Lower the heat and let it simmer uncovered for 30-35 minutes, or until the carrots are fully cooked and there is only a little bit of the liquid left.
- Remove from heat and stir in the chopped spinach until it is wilted
Again, this recipe is lifted from my spouse and thus no source or knowledge of authenticity.
As with most Ethiopian food, it is meant to be served over injera.
I recommend making the carrot pieces a little bigger than the chickpea, but still bite size.