Modern Ethiopian Berbere Chickpea Stew

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Cook the onion slowly until very soft and reduced.

Ingredients quick view

3 cups cooked chickpeas, drained

1 large red onion, finely chopped

2 tablespoons niter kibbeh or oil

3 cloves garlic, minced

1 tablespoon grated ginger

1 tablespoon berbere

2 tablespoons tomato paste

2 cups vegetable stock

2 cups chopped spinach

3/4 teaspoon salt

Serve with injera for an authentic experience.

Adjust spice level by adding more or less berbere.

For a thicker stew, mash some chickpeas with a fork before simmering.

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