Good for:
Plant based
World food:
African, Ethiopian
Nutrition per serving
Calories (kcal)
506
Fat (g)
20.0
Carbs (g)
67.0
Protein (g)
16.0
Salt (g)
1.3
Sugar (g)
Ingredients
1
Small
Onion (Diced)
2
tbsp
Olive Oil
1
tsp
Berbere Spice
1
tsp
Coriander Seeds
0.5
tsp
Cumin
0.5
tsp
Paprika
0.5
tsp
Turmeric
1
Can
Chickpeas (Drained and rinsed)
4
Carrots (chopped)
2
Cup
Vegetable Stock ((Broth))
2
Dash
Sea Salt
2
Cup
Spinach
Method
- In a large saucepan or a wok, heat olive oil and add the onions. Saute for 2 minutes, then add all
the spices: berbere, coriander, cumin, paprika, and turmeric. Saute the onion in the spices for about
5 minutes over medium heat. Lower the heat if it starts to smoke a lot. - Add the chickpeas, carrots, vegetable stock, and salt. Stir well, bring to a boil, then lower the heat
and let it simmer uncovered for about minutes, or until the carrots are fully cooked and there is only
a little bit of the liquid left. - Turn off the heat and stir in the baby spinach until it is wilted. Serve while still hot.
