Discover a quick and gorgeous Ethiopian vegan chickpea recipe that is healthy, filling and ready in under and hour.
I am following up from my last Ethiopian recipe ‘Yekik Alicha’ with another gorgeous Ethiopian dish made up mostly of chickpeas. It is basically my take on the Ethiopian Shiro Wat recipe. I’m a bit late with this recipe because of Xmas craziness, shopping, catching up with people and destroying my kitchen in time for it to be renovated next year!
So, apologies for the tardiness of this post!
Now, if you are reading this recipe on my site it is probably because you are choosing to eat a predominately plant based diet. I have found that in order to stay sane and not end up just eating potatoes, 🙂 I have really needed to get creative with my cooking.
One of the ways to do this is to call on traditional recipes and flavours from all over the world.
Currently I am really, really into making and eating Ethiopian inspired dishes.
They are often easy and quick to make and are delicious, healthy, and best of all dairy free.
Ethiopian dishes often rely on a spice called ‘berbere’ which you can make yourself or buy it as I do. It’s basically a mixture of spices which I can only describe as being a little bit like Indian spices, maybe because it contains fenugreek and coriander and cumin, all of which are Indian cuisine staples.
Any way, it’s delicious and currently I am adding it to all sorts of dishes!
This particular dish is a winner because it is:
Healthy,
Creamy,
Filling,
Spicy,
Easy to make,
Different from anything else I have tasted!
I hope you love it.
Merry Xmas Everyone!
x
Lisa
- 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
- Blend the butter beans into a puree and leave to the side.
- Heat the olive oil in a pan and add the onions and cook until translucent.
- Add the garlic and cook for 1 minute.
- 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.
- Add some more water if needed so that it doesn't burn.
- Serve hot.
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