Ethiopian Carrot & Chickpea Stew

A big, bubbling beauty of a dish filled with sweet seasonal carrots, organic potatoes and golden chickpeas, all bubbled in a tomato sauce spiced with Ethiopian berbere spice and finished with fresh herbs and flaked almonds.

A bit of a funny story as initially the dish was suppose to have a Moroccan twist to it with the addition of ras-el-hanout but I accidentally used my newly bought berbere spice by mistake! At least we staying on the same continent and the the result is delicious!

Berbere spice is hot, smoky and full of flavour and this is exactly what this dish is!

I made some orange scented quinoa on the side (1 cup quinoa, cooked in 1 cup orange juice & 2 cups veggie stock) and served the stew with a dollop of full fat yogurt and some flaked almonds on the side.

a medium saucepan

• 4 tablespoons olive oil
• 1 onion (250g) peeled and chopped
• 1 bunch baby carrots (250g) peeled, cut into chunks
• 2 large potatoes, peeled, cut into chunks
• 3 garlic cloves, minced
• 1 x 400g can chopped tomatoes
• 2 x 400g cans chickpeas, drained
• 2 cups vegetable stock
• 3 tablespoons chopped parsley or coriander
• zest of 1 lemon

Spice Mix

• 1 large cinnamon stick
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon berbere spice
• 2 teaspoons fine salt

1. Heat the oil in a medium saucepan on a medium heat, add the onions and cook, covered until soft.
2. Add the garlic and cook until fragrant, 3 minutes. Add the spices and salt and cook for 5 minutes more.
3. Add the tomatoes, stock, potatoes and carrots, mix well and bring to a gentle simmer. Simmer, covered until the vegetables are tender, about 15 minutes.
4. Once tender add the chickpeas to the saucepan and simmer for a further 10 minutes.
5. Season with salt, pepper and sprinkle with the herbs.
6. To serve sprinkle the dish with herbs, lemon zest and flaked almonds. Enjoy