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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Let’s get cooking.
Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededHeat the vegetable oil in a large skillet over medium heat until shimmering.
- 05:00Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 01:00Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
- 01:00Add the berbere and mitmita powders, stirring to coat the onions and cooking for 1 minute to bloom the spices.
- 05:00Add the diced carrot and bell pepper to the skillet. Cook, stirring occasionally, for 5 minutes until vegetables start to soften.
- 10:00Stir 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.
- 03:00Remove the lid, stir in the fresh spinach and cook uncovered for 2-3 minutes until wilted and heated through.
- No timer neededRemove from heat. Stir in fresh lemon juice and adjust seasoning if necessary.
- No timer neededServe hot garnished with chopped cilantro alongside injera or rice.
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.
Equipment check
- large skillet or frying pan with lid
- wooden spoon
- measuring spoons
- knife
- cutting board
Nutrition per serving
- Calories320
- Protein14 g
- Carbs45 g
- Fat7 g
Tags
Behind the dish.
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.
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.
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.
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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