Ethiopian Chickpeas
 
Prep time
Cook time
Total time
 
Discover a quick and gorgeous Ethiopian vegan chickpea recipe that is healthy, filling and ready in under and hour.
Recipe type: Vegan
Cuisine: African
Serves: 4
Ingredients
  • 400 g tin chickpeas
  • 400 g tin butter beans
  • 3 Tbsp tomato puree
  • 1½ brown onions
  • 2 cloves garlic, minced
  • 1 cup vegetable stock
  • 1 aubergine/eggplant, peeled and cut into small chunks
  • black pepper, for seasoning
  • salt, for seasoning
  • 1½ Tbsp Berbere spice (I use store bought)
  • 1 roasted red pepper, chopped (I use store bought)
  • 1 large red chilli, chopped
  • 2 Tbsp olive oil
Instructions
  1. Blend the butter beans into a puree and leave to the side.
  2. Heat the olive oil in a pan and add the onions and cook until translucent.
  3. Add the garlic and cook for 1 minute.
  4. Add the chickpeas, blended beans, vegetable stock, berbere spice, aubergine/eggplant, chilli, tomato paste and red pepper. Cover with a lid and cook on a low heat for 45 minutes.
  5. Add some more water if needed so that it doesn't burn.
  6. Serve hot.
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/ethiopian-chickpeas/