Recipe

1 (15-ounce) can chickpea, rinsed and drained

3 tablespoons olive oil

2 cloves garlic, crushed

1 large onion, chopped

2 teaspoon fresh ginger, crushed

1 (8-ounce) can of tomato sauce

3 cups vegetable broth

2 cups sweet potato, cubed into 2 inch pieces

2 cups of tightly packed kale

1 cup of carrots, cut into 1 inch chunks

1 habanero pepper

1/4 teaspoon salt

1/4 teaspoon ground black pepper

plain yogurt for serving

crusty bread for serving

FOR THE BERBERE SPICE MIX:

1/2 teaspoon sweep paprika

1/2 teaspoon fine sea salt

1/4 teaspoon ground allspice

1/4 teaspoon ground black pepper

1/4 teaspoon ground cardamom

1/3 teaspoon ground cloves

1/4 teaspoon ground coriander

1 teaspoon ground cayenne pepper

1/4 teaspoon ground fenugreek

1/2 teaspoon ground ginger

Directions

Preheat the oven to 450 degrees.

Toss chickpeas with 1 tablespoon olive oil. Spread out the chickpeas on a baking sheet and roast until just golden brown. About 15 minutes. Set aside.

In a small bowl add all the dry ingredients under the spice rub. Set aside.

Heat the remaining 2 tablespoons of olive oil in a medium pot over medium heat.

Add chopped onions, allow to sauté for 2 minutes, before adding the ginger, garlic and the whole habanero. Do not pierce the habanero. Cook until soft.

Stir in the spice mixture and allow the raw flavor to cook off for about 3 minutes.

Add in the tomato sauce. Cook for 3 minutes and add in the vegetable broth, sweet potato, roasted chickpea, carrots and kale.

Season with salt and black pepper. Reduce the heat to low. Cover and allow to simmer for 30 minutes. Until the sweet potatoes are fork tender.

Remove the cover and allow the sauce to reduce and thicken.

Ladle stew into bowls and serve with a dollop of yogurt and sliced crusty bread.

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