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!
3small-medium carrots, chopped into ¼ - ½ inch pieces
2cupsvegetable stock
½teaspoonsalt, or to taste
2cupsbaby spinach
Instructions
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.
Notes
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.