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Eritrean Potato and Chickpea Stew
Dinich Shiro
A hearty and flavorful vegetarian stew featuring tender potatoes and chickpeas simmered in a rich, spiced tomato-based broth. This dish is a comforting staple, often enjoyed during fasting periods or as a wholesome everyday meal.
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- 2 tbsp Olive oil
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Berbere spice blend
- 1 tsp Turmeric
- 1 tsp Cumin
- 14 oz can Tomatoes(diced, undrained)
- 4 cups Vegetable broth
- 2 medium Potatoes(peeled and cut into 1-inch cubes)
- 15 oz can Chickpeas(drained and rinsed)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 cup Cilantro(fresh, chopped, for garnish)
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- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 3
Stir in the berbere spice blend, turmeric, and cumin. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 4
Add the diced tomatoes (with their juice) and vegetable broth to the pot. Stir to combine, scraping up any browned bits from the bottom.
- 5
Add the cubed potatoes and bring the stew to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are almost tender.
- 6
Stir in the drained and rinsed chickpeas. Continue to simmer, covered, for another 15-20 minutes, or until the potatoes are fully tender and the stew has thickened slightly.
- 7
Season with salt and black pepper to taste. If the stew is too thick, add a little more vegetable broth or water.
- 8
Ladle the stew into bowls and garnish with fresh chopped cilantro before serving. Serve hot, traditionally with injera or rice.
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- âFor a deeper flavor, you can roast the chickpeas beforehand until slightly crispy.
- âAdjust the amount of berbere spice to your preferred level of heat.
- âIf you don't have berbere, you can create a substitute using paprika, cayenne pepper, ginger, garlic powder, and other warming spices.
- âThis stew can be made ahead of time and reheats well, making it great for meal prep.
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- Add other vegetables like carrots, bell peppers, or spinach.
- For a non-vegetarian version, add cooked shredded chicken or beef.
- Serve over rice or with injera for a complete meal.