Ethiopian Sweet Potato & Chickpea Stew

• •2 tbsp Olive oil
• •1 piece Onion (medium, chopped)
• •3 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •2 tbsp Berbere spice blend
• •1 tsp Ground turmeric
• •2 large Sweet potatoes (peeled and diced into 1-inch cubes)
• •1 28 oz can Canned diced tomatoes (undrained)
• •2 cups Vegetable broth
• •1 15 oz can Canned chickpeas (rinsed and drained)
• •5 oz Spinach (fresh baby spinach)
• •to taste Salt
• •to taste Black pepper
• •1 cup Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.

2. 2

   Stir in minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.

3. 3

   Add the berbere spice blend and ground turmeric. Cook, stirring constantly, for 1 minute to toast the spices and release their aroma.

4. 4

   Add the diced sweet potatoes, canned diced tomatoes (with their liquid), and vegetable broth to the pot. Bring the mixture to a simmer.

5. 5

   Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.

6. 6

   Stir in the rinsed and drained chickpeas and the fresh baby spinach. Cook for another 2-3 minutes, or until the spinach has wilted.

7. 7

   Season with salt and black pepper to taste. Ladle the stew into bowls and garnish with fresh chopped cilantro before serving.

Chef's Tips

• 💡Serve this stew with injera bread (Ethiopian flatbread) for an authentic experience, or with rice, quinoa, or crusty bread.
• 💡For an extra layer of flavor, add a squeeze of fresh lime juice just before serving.
• 💡If you don't have berbere spice, you can create a simplified blend using paprika, cayenne pepper, cumin, coriander, and fenugreek.