Berbere-Spiced Potato & Chickpea Stew
A deeply aromatic, warming stew inspired by Ethiopian flavours — plump chickpeas and tender potato chunks simmered slowly in a rich, vivid red tomato sauce infused with the legendary berbere spice blend. Warm, complex, gently spicy, and wonderfully comforting — with layers of depth from fenugreek, chilli, coriander, cinnamon, and cloves. Brightened with fresh spinach or silverbeet that melts beautifully into the broth, and topped with a smooth, creamy hummus swirl for perfect balance. Naturally dairy-free, egg-free, and completely vegan — hearty enough to be a satisfying meal on its own!
Shared by jessy
Time
50 min
Serves
6
Difficulty
easy
🛒 Ingredients
- #Base & Aromatics;
- 2 tbsp olive oil.. 2 medium red onions — finely diced
- 4 cloves garlic — minced.. 1 tbsp fresh ginger — grated
- #Signature Berbere Spice Blend (or use store-bought);
- 2–3 tbsp berbere spice blend — adjust to taste for heat
- 1 tsp ground cumin.. ½ tsp ground coriander
- ¼ tsp turmeric.. Pinch of ground cinnamon or allspice
- #Main Vegetables & Broth;
- 800 g potatoes — peeled, cut into 3–4 cm chunks (waxy or all-purpose work best)
- 2 cans (800 g total) chickpeas — drained and rinsed
- 2 medium carrots — peeled, cut into matchsticks or thin slices
- 400 g crushed tomatoes — canned.. 1½ cups vegetable broth
- 1 tbsp tomato paste.. 1 tsp sea salt — adjust to taste.. Black pepper — plenty, to taste
- #Greens & Finish;
- 150–200 g fresh spinach, silverbeet, or kale — tough stems removed, chopped
- Fresh herbs — parsley or coriander, chopped, for garnish
- Creamy hummus — for swirling on top (optional but recommended)
👩🍳 Instructions
- 1
Build the flavour base: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook gently for 6–8 minutes until soft and translucent — do not brown too deeply. Add the minced garlic and grated ginger, stir and cook for 1 minute until fragrant.
- 2
Toast the spices: Add the berbere spice blend, cumin, coriander, and turmeric. Stir constantly for 1–2 minutes until the spices bloom and release their incredible aroma — this step makes all the difference to the depth of flavour! Take care not to burn them.
- 3
Simmer the stew: Stir in the tomato paste, crushed tomatoes, vegetable broth, salt, and plenty of black pepper. Add the potato chunks, chickpeas, and carrot matchsticks. Stir well to combine everything evenly. Bring to a gentle boil.
- 4
Cook slowly: Reduce heat to low, cover with a lid, and simmer gently for 30–35 minutes — stirring occasionally — until the potatoes are perfectly tender and the sauce has thickened into a rich, hearty consistency. If it becomes too thick, add a splash more broth or water.
- 5
Add the greens: Stir in the chopped spinach or silverbeet. Simmer uncovered for a further 3–5 minutes until the greens have wilted and softened into the stew. Taste and adjust salt, pepper, or extra berbere until the balance is perfect — rich, warm, and gently spicy.
- 6
Serve: Ladle generously into bowls. Swirl a generous dollop of smooth hummus on top, sprinkle with fresh chopped herbs, and serve warm — ideally with crusty bread, flatbread, or injera to soak up every drop of that wonderful sauce! Enjoy!