Photo by Brooke Balentine on Unsplash
Ethiopian Spiced Lentil & Vegetable Stew with Crispy Chickpea Salad
Ethiopian lentil and vegetable stew with crispy dried chickpeas, onion, carrot and sweet potato simmered in vegetable stock with tomato paste and berbere spices.
- 120 g red lentils
- 200 g canned chickpeas
- 150 g onion
- 100 g carrot
- 150 g sweet potato
- 30 g tomato paste
- 8 g berbere spice blend
- 3 whole garlic cloves
- 12 g ginger root
- 35 ml vegetable oil
- 500 ml vegetable stock
- 20 ml fresh lime juice
- 20 g fresh coriander
- 5 g salt and black pepper
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Step 1: Drain and rinse canned chickpeas. Spread on a clean tea towel and pat dry thoroughly.
- Step 2
Step 2: Heat 15ml oil in a large frying pan over medium-high heat. Add dried chickpeas and cook for 8–10 minutes, stirring frequently, until crispy and lightly browned. Season with salt and set aside.
- Step 3
Step 3: Finely dice onion. Cut carrot and sweet potato into 1cm cubes. Mince garlic and ginger.
- Step 4
Step 4: In a large pot, heat remaining 20ml oil over medium heat. Add diced onion and cook for 4–5 minutes until softened and translucent.
- Step 5
Step 5: Add minced garlic and ginger, cook for 1 minute. Stir in tomato paste and berbere spice, cook for 2 minutes to bloom the spices and deepen their flavour.
- Step 6
Step 6: Add red lentils, carrot, and sweet potato. Stir to coat in the spice mixture. Pour in 500ml vegetable stock and bring to a boil.
- Step 7
Step 7: Reduce heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and vegetables are cooked through. The stew should be thick but saucy.
- Step 8
Step 8: Taste and adjust seasoning with salt and pepper. Stir in fresh lime juice.
- Step 9
Step 9: Divide stew between two bowls. Top with crispy chickpeas and garnish with fresh coriander. Serve hot.
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