Ethiopian Chickpea Stew | It's Only Food w/ Chef John Politte

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

Homemade blend can reduce sodium and adjust heat levels.

vegetable broth

🥗Healthier: low-sodium vegetable broth

💰Cheaper: water + seasoning

Using water cuts costs while still providing flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile and is often more accessible.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and frozen spinach is budget-friendly.

Turn the heat up to medium high and add diced onions to the pan with a little vegetable stock.

Cook the onions until they become translucent.

Add the spice mixture (paprika, cayenne, cumin, coriander, cardamom, cinnamon, garlic powder, ground ginger) to the onions and let them cook together.

Add minced garlic and diced tomatoes to the pan, stirring to combine.

Pour in the remaining vegetable stock and let it cook for a bit.

Add drained chickpeas and water, stirring to combine.

Cover the pan and let it cook for about 10-15 minutes.

Use an immersion blender to blend the mixture to desired consistency, leaving some chunks.

Adjust the thickness by adding more stock or water if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary