Berbere Chickpea Stew

Serves: 4

1 tablespoon olive oil

1 medium yellow onion, diced

2 celery stalks, diced

4 carrots, peeled and cut into 1-inch pieces

1 teaspoon kosher salt

3 garlic cloves, minced

1½ tablespoons RawSpiceBar Berbere Blend

1 15.5-oz. can diced tomatoes

2 cups low-sodium vegetable broth

2 15.5-oz. cans chickpeas, drained and rinsed

Couscous, rice, or quinoa for serving

  1. In a high-sided skillet or Dutch oven, heat the oil over medium-high heat.
  2. Add the onions, celery, carrots, and salt and cook, stirring, until softened, 7-10 minutes. 
  3. Add the garlic and Berbere Blend and cook for 1 minute, until fragrant. 
  4. Add the tomatoes, and broth, scraping up any browned bits on the bottom of the pot. Add the chickpeas and bring to a simmer. Reduce the heat to low, and simmer, uncovered for 10-15 minutes, until thickened and flavorful.
  5. Serve with couscous, rice, or quinoa. 

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