This easy dish of chickpeas and greens simmered in a spicy and fragrant Ethiopian tomato and berbere sauce conveys fantastic layers of flavors and textures, and it is a snap to place collectively as quickly as the chopping is completed. Do-it-yourself berbere powder made with a mix of dried chilies and fragrant seeds is a staple in my pantry and no surprise, it such a straightforward approach so as to add heat and spicy flavors to any bean or vegetable dish like this one.
Try this served over a mattress of contemporary cooked and buttered white rice for a scrumptious mixture of tastes.
Chickpeas with Combined Greens and Berbere SauceRecipe by Lisa Turner
Adapted from Vegan Richa’s On a daily basis Kitchen: Epic Anytime Recipes with a World of Flavor
Cuisine: Ethiopian
Published on February 27, 2018
Hot Ethiopian-style chickpeas and greens simmered in a fragrant tomato and berbere sauce
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Ingredients:
2/3 cup dried chickpeas (2 cups cooked or 1 19 oz can)2 teaspoons olive oil1/2 teaspoon fenugreek seeds1 teaspoon brown mustard seeds1 teaspoon cumin seeds1 small onion, finely chopped1/2 teaspoon coconut or brown sugari-inch piece contemporary ginger, grated or minced1 clove garlic, crushed or minced1 jalapeo, seeded and finely chopped1/2 teaspoon floor cardamom1/2 teaspoon floor cinnamon1 teaspoon turmeric2 medium vine ripe tomatoes2 to three tablespoons berbere powder, to taste1 small head of cauliflower, minimize into small uniform items (1 half cups)1 small carrot, diced1 pink bell pepper, seeded and diced1 teaspoon sea salt, or to taste2/3 cup water, or extra as neededfresh chopped parsley for garnish (optional)Instructions:
Rinse the chickpeas and soak for eight hours or in a single day in water. Drain and rinse, then switch to a big saucepan and canopy with contemporary water. Carry to a boil, cut back heat to medium-low, cowl, and simmer for 1 half hours or till tender. Drain and set aside.
Wipe the saucepan dry, add the olive oil, and warmth over medium warmth. When scorching, toss within the fenugreek seeds, mustard seeds and cumin seeds. Stir for 30 to 60 seconds or till the mustard seeds flip gray and start to splutter and pop. Now add the onion, sugar and a pinch of salt. Stir for five minutes or till the onion begins to caramelize. Now add the jalapeo, cardamom, cinnamon and turmeric, and stir for one more minute.
Add the tomatoes to the pan and simmer for five minutes till they start the thicken. Stir within the berbere powder after which add the chickpeas, cauliflower, carrots, pink pepper, salt and water.
Cover the pan and simmer for 10 to fifteen minutes till the greens are tender. Add extra water to achieve your required consistency.
Taste for seasoning, add extra salt or berber powder as desired, and serve scorching garnished with chopped parsley if desired.
Makes 4 to six servings
Other chickpea dishes to take pleasure in 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
I am sharing this with Shravs Kitchen, who’s variety sufficient to host MLLA this month. Our March host with be Amrita of Motions and Emotions. Keep tuned for details.
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