Chickpeas with Mixed Vegetables and Berbere Sauce

This simple dish of chickpeas and vegetables simmered in a spicy and fragrant Ethiopian tomato and berbere sauce conveys wonderful layers of flavors and textures, and it's a snap to put together once the chopping is done. Homemade berbere powder made with a blend of dried chilies and aromatic seeds is a staple in my pantry — and no wonder, it such an easy way to add warm and spicy flavors to any bean or vegetable dish like this one.

Try this served over a bed of fresh cooked and buttered white rice for a delicious combination of tastes.

Chickpeas with Mixed Vegetables and Berbere Sauce

Recipe by Lisa Turner Adapted from Vegan Richa's Everyday Kitchen: Epic Anytime Recipes with a World of Flavor Cuisine: Ethiopian Published on February 27, 2018 Hot Ethiopian-style chickpeas and vegetables simmered in a fragrant tomato and berbere sauce Preparation: 25 minutes Cooking time: 25 to 30 minutes Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked or 1 19 oz can) 2 teaspoons olive oil 1/2 teaspoon fenugreek seeds 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 small onion, finely chopped 1/2 teaspoon coconut or brown sugar i-inch piece fresh ginger, grated or minced 2 cloves garlic, crushed or minced 1 jalapeño or 2 to 3 green chilies, seeded and finely chopped 1 teaspoon smoked paprika 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon turmeric 2 medium tomatoes, diced 2 to 3 tablespoons berbere powder, to taste 1 small head of cauliflower, cut into small uniform pieces (1 1/2 cups) 1 medium carrot, diced 1 red bell pepper, seeded and diced 1 teaspoon sea salt, or to taste 2/3 to 1 cup water, or more as needed fresh chopped parsley for garnish (optional) Instructions: Rinse the chickpeas and soak for 8 hours or overnight in water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 hours or until soft. Drain and set aside. Wipe the saucepan dry, add the olive oil, and heat over medium heat. When hot, toss in the fenugreek seeds, mustard seeds and cumin seeds. Stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Now add the onion, sugar and a pinch of salt. Stir for 5 minutes or until the onion begins to caramelize. Now add the ginger, garlic, jalapeño or chilies, paprika, cardamom, cinnamon, cloves and turmeric, and stir for another minute. Add the tomatoes to the pan and simmer for 5 minutes until they begin the thicken. Stir in the berbere powder and then add the chickpeas, cauliflower, carrots, red pepper, salt and water. Cover the pan and simmer for 10 to 15 minutes until the vegetables are tender. Add more water to reach your desired consistency. Taste for seasoning, add more salt or berber powder as desired, and serve hot garnished with chopped parsley if desired. Makes 4 to 6 servings

Other chickpea dishes to enjoy from Lisa's Vegetarian Kitchen:
Aloo Gobi with Chickpeas - A Twist on a Classic
Chana Palak (Spicy Chickpeas and Spinach)
Chickpea Patties Smothered in Vegetable Gravy
South Indian Chickpea, Cauliflower and Potato Coconut Curry