Ethiopian-Inspired Spiced Chickpea Skillet Supper
A vibrant and hearty skillet supper featuring spiced chickpeas cooked with seasonal vegetables and traditional Ethiopian spices. This quick and wholesome dish highlights familiar techniques while celebrating non-recent Ethiopian flavors, perfect for a weeknight meal.
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Overview
This Ethiopian-inspired skillet supper features spiced chickpeas simmered with an array of seasonal vegetables. Infused with traditional Ethiopian spices like berbere and mitmita, this dish offers a vibrant, hearty, and aromatic meal that's perfect for busy weeknights. It's vegetarian, packed with protein and fiber, and uses accessible ingredients enhanced with Ethiopian flavor profiles.
Why you’ll love it
- Quick and easy to prepare — ready in under 40 minutes.
- Hearty and filling, yet vegetarian and wholesome.
- Celebrates unique Ethiopian spices without requiring hard-to-find ingredients.
- Flexible use of seasonal vegetables makes it adaptable year-round.
- One-skillet recipe means minimal cleanup.
Ingredient notes
Chickpeas: Use canned chickpeas (about 400 g drained) for convenience or cooked dried chickpeas. Rinse well and drain.
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Berbere: A key Ethiopian spice blend with chili, garlic, ginger, fenugreek, and other aromatics. Available at specialty stores or online.
Mitmita: A hot chili powder with cardamom and cloves. Optional but adds authentic heat.
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Seasonal vegetables: The recipe includes bell peppers, carrots, and spinach, but feel free to substitute with zucchini, kale, or tomatoes based on availability.
Serving & storage
Serve hot with injera bread or steamed rice to soak up the flavorful sauce. Garnish with fresh cilantro or lemon wedges for brightness.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until steaming hot.
Note: Reheat leftovers thoroughly to an internal temperature of 74°C (165°F) before consuming to ensure food safety.
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Chef tips
- If you prefer a thicker sauce, increase the cooking time uncovered in step 7 to reduce the liquid further.
- Adjust mitmita or chili amounts to control the dish's heat level.
- Cooked dried chickpeas can be used; soak and cook in advance to save time.
- Serve with a dollop of plain yogurt for creaminess if desired.
Ingredients
- 2 tbsp (30 ml)vegetable oil
- 1 largeonion, finely chopped
- 3 clovesgarlic, minced
- 1 tbsp (7 g)fresh ginger, grated
- 1 tbsp (8 g)berbere spice blend
- ½ tsp (1 g)mitmita spice powder (optional, adjust to heat preference)
- 1 largecarrot, peeled and diced
- 1 largered bell pepper, diced
- 400 g (1 can)chickpeas, drained and rinsed
- 200 gfresh spinach leaves
- 400 mlvegetable broth or water
- Saltto taste
- Freshly ground black pepperto taste
- 2 tbsp (15 g)fresh cilantro, chopped (for garnish)
- 1 tbsp (15 ml)fresh lemon juice
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Equipment
- large skillet or frying pan with lid
- wooden spoon
- measuring spoons
- knife
- cutting board
Nutrition per serving
- Calories320
- Protein14 g
- Carbs45 g
- Fat7 g
Step-by-step
Step 1
Heat the vegetable oil in a large skillet over medium heat until shimmering.Step 2
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.Step 3
Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.Step 4
Add the berbere and mitmita powders, stirring to coat the onions and cooking for 1 minute to bloom the spices.Step 5
Add the diced carrot and bell pepper to the skillet. Cook, stirring occasionally, for 5 minutes until vegetables start to soften.Step 6
Stir in the chickpeas and pour in the vegetable broth. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes.Step 7
Remove the lid, stir in the fresh spinach and cook uncovered for 2-3 minutes until wilted and heated through.Step 8
Remove from heat. Stir in fresh lemon juice and adjust seasoning if necessary.Step 9
Serve hot garnished with chopped cilantro alongside injera or rice.
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