Ethiopian Lentil and Chickpea Stew

Ethiopian Lentil and Chickpea Stew

  • Vegetarian
This Ethiopian Lentil and Chickpea Stew recipe will become a regular, find out all the required ingredients and cook instructions here.
  • 1 H 15 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 12 People

    Serves

  • 1 Tbsp. (15 mL) vegetable oil
  • 2 large red onions, chopped
  • 2 Tbsp. (30 mL) finely chopped fresh ginger or 1-1/2 - 2 tsp. (7 - 10 mL) ground ginger
  • 6 cloves garlic, finely chopped
  • 1/3 cup (75 mL) tomato paste
  • 3 Tbsp. (45 mL) Knorr ® Berbere Seasoning Blend
  • 8 cups (2 L) water
  • 2 Knorr ® Vegetable Bouillon Cubes, crumbled
  • 1 lb. (450 g) dried red lentils, rinsed
  • 1 can (425 mL) chickpeas, rinsed and drained
  • 1 1/2 tsp. (7 mL) salt

  1. HEAT oil in large pot over medium heat and cook onions, stirring frequently, until lightly golden, about 15 minutes. Stir in ginger and garlic and cook, stirring, 5 minutes.

  2. STIR in tomato paste and Knorr® Berbere Seasoning Blend and cook, stirring, until slightly darkened, about 1 minute. Stir in water and Knorr Bouillon Cubes and bring to a boil over medium-high heat.

  3. ADD lentils and return to a boil. Reduce heat and simmer partially covered stirring occasionally, until lentils are tender, about 50 minutes. Stir in chickpeas and salt. Serve, if desired, garnished with chopped fresh cilantro; now it's delicious. Dig in!

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 200.0
Calcium (g) 47.0 mg
Carbohydrates (g) 33.0 g
Fat (g) 2.5 g
Fiber (g) 6.0 g
Iron (g) 4.0 mg
Potassium (g) 431.0 mg
Protein (g) 11.0 g
Saturated Fat (g) 0.5 g
Sodium (g) 650.0 mg
Sugar (g) 2.0 g
Trans Fat (g) 0.0 g

Tip: This recipe freezes well so why not make a double batch?

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