Blog — chickpea stew RSS

This is a great way to add a summer vegetable to your classic Chickpea lentils curry recipe. In the winter, I use winter squash. By default, this is a vegan recipe.

This is an Ethiopian-inspired chickpea stew for the fall/winter season. It does take some planning, but I have seen that soaking raw red kidney beans and cooking them over three hours results in a better stew than using canned beans. I am offering a substitute for the Berbere spice, which is a quintessential spice in this recipe. You can find this spice at your local Ethiopian store or on Spice and Tea Exchange.