ethiopian chickpeas - vegetarian ethiopian recipe
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5 from 2 votes

Ethiopian Chickpeas - Easy Vegetarian Ethiopian Recipe

Spiced Ethiopian Chickpeas Side Dish - an easy vegetarian Ethiopian recipe to serve over injera or with some rice. Adjust the spice level to your liking!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner, Side Dish
Cuisine: Ethiopian
Keyword: easy ethiopian recipes, ethiopian chickpeas recipe, vegetarian ethiopian recipe
Servings: 3 side dish servings
Calories: 188kcal
Author: Kate


  • 1 small yellow onion , diced
  • 1 tablespoon olive oil
  • 1 teaspoon berbere
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (regular paprika will work too)
  • 1/2 teaspoon ground turmeric
  • 1 14-oz can chickpeas , drained and rinsed
  • 3 small-medium carrots , chopped into 1/4 - 1/2 inch pieces
  • 2 cups vegetable stock
  • 1/2 teaspoon salt , or to taste
  • 2 cups baby spinach


  • 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.


Calories: 188kcal | Carbohydrates: 23g | Protein: 7g | Fat: 7g | Sodium: 1476mg | Potassium: 336mg | Fiber: 7g | Sugar: 1g | Vitamin A: 2395IU | Vitamin C: 6.4mg | Calcium: 81mg | Iron: 3.4mg