H and I love Ethiopian food. There is more than a subtle variation on the spice blends used when compared to Indian cooking. Berbere, the spice mix used in this stew is pretty similar to the Indian 'Garam Masala'. (which is my favorite spice mix, ever!) Spice mixes taste best when freshly ground but if you dont want to spend hours finding, measuring, roasting and grinding, try to find a local spice store that will do this for you if you can. Believe me, it makes all the difference! Here in Seattle, I often walk by World Spice merchants and that's how I discovered 'Berbere', wafting through their doors! :-)
The composition of spices make this stew more of a 'hot at the back of your mouth' kind of dish. Perfect for a cold fall or winter day. It will probably not have you downing glasses of cold water like hot green chilies would. We ate this all on its own with a little spring onion and feta sprinkled on top. But it would go very well with rice, pita, flat breads etc This stew also freezes very well!
Preparation Time: 25 minutes roasting, 30 minutes cooking
Serves: 6
Ingredients:
2 cans chickpeas, drained, rinsed well and patted dry
1 tsp cumin powder
2 tbsp olive oil, divided
6 small or 3 medium potatoes, scrubbed and quartered
4 carrots, peeled and sliced
1 medium red onion, chopped
1 inch stick fresh ginger, minced
4 cloves garlic, minced
2 tsp coriander powder
4 tsp berbere spice mix
2 medium tomatoes, chopped
4 tbsp concentrated tomato paste
4 cups broth
1/2 cup red wine (optional)
Salt to taste
Spring onions (garnish, optional)
Preheat the oven to 450F
Mix the chickpeas in a bowl with the olive oil and cumin powder
Spread out on a rimmed baking sheet and pop into the oven for 25 minutes. (Halfway through, pull the pan out and give it a little shake to evenly roast the chickpeas)
In a heavy pot (I used my cast iron dutch oven), heat the remaining olive oil on medium high
Add the onions, ginger and garlic and saute until the onions are soft, about 3-4 minutes
Add the spices and mix until fragrant, about 2 minutes
Add the tomato paste and the tomatoes, mix well
Cover and cook until the tomatoes break down, about 3 minutes
Add the liquids (broth, water and wine if using) and stir
Add the potatoes and carrots, bring to a simmer, cover and cook until the potatoes are done, about 15 minutes
Cook uncovered for about 5 minutes on medium low heat
Season with salt to taste
Garnish with spring onions
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