3small-medium carrots, chopped into 1/4 - 1/2 inch pieces
1/2teaspoonsalt, or to taste
In a large saucepan or a wok, heat 1 tablespoon of olive oil and add the diced onions. Saute for 2 minutes, then add all the spices - berbere, coriander, cumin, paprika, and turmeric. Saute the onion in the spices for about 5 minutes over medium heat. Lower the heat if it starts to smoke a lot.
Add the chickpeas, chopped carrots, vegetable stock, and salt. Stir well, bring to a boil, then lower the heat and let it simmer uncovered for about minutes, or until the carrots are fully cooked and there is only a little bit of the liquid left.
Taste the broth and add more salt if needed. Turn off the heat and stir in the baby spinach until it is wilted. Serve over couscous, rice, quinoa, or with injera.
This recipe can be doubled easily. Just use 3 cups of vegetable stock instead of doubling the stock, and add additional stock if it evaporates.