Ethiopian·vegan·medium

Spiced Red Lentil and Chickpea Stew with Injera

Name: Spiced Red Lentil and Chickpea Stew with Injera
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Ethiopian
Ingredients: 200g red lentils; 240g cooked chickpeas; 3 tbsp berbere spice blend; 1 large onion, finely chopped; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tbsp tomato paste; 3 tbsp vegetable oil; 750ml water; 1 tsp salt; 4 pieces injera (store-bought or homemade); to garnish fresh cilantro, chopped

Imagine the warmth of an Ethiopian kitchen, the air thick with the aroma of berbere and niter kibbeh — but here, we're making it wholly vegan without losing a speck of soul. This stew wraps you in a deep, brick-red embrace, thanks to the berbere spice blend that tingles with chili, fenugreek, and a whisper of ginger. You'll find tender red lentils melting into a rich, savory base, while chickpeas add hearty pops of texture. The magic happens as you tear off a piece of injera — that spongy, tangy flatbread — and scoop up a generous mouthful. It's not just a meal; it's a ritual of sharing, a taste of tradition made for modern tables. You'll feel the comfort seep right into your bones with every bite.

70 min(prep 25 + cook 45)

6 servings

380 kcal

Ingredients

red lentils200g
cooked chickpeas240g
berbere spice blend3 tbsp
onion, finely chopped1 large
garlic cloves, minced4
fresh ginger, grated1 tbsp
tomato paste2 tbsp
vegetable oil3 tbsp
water750ml
salt1 tsp
injera (store-bought or homemade)4 pieces
fresh cilantro, choppedto garnish

Nutrition

380 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the finely chopped onion and sauté until translucent and golden, about 8 minutes, stirring occasionally to prevent sticking.
2
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Then add the berbere spice blend, stirring constantly for 30 seconds to bloom the spices in the oil.
3
Add the tomato paste and cook for 2 minutes, stirring, until it deepens in color and starts to caramelize slightly. This builds a rich, deep flavor base for the stew.
4
Pour in the water and bring to a gentle boil. Add the red lentils, reduce heat to low, and simmer uncovered for 20 minutes, stirring occasionally, until the lentils are tender and breaking down.
5
Fold in the cooked chickpeas and salt. Continue to simmer for another 10 minutes, allowing the stew to thicken to a hearty, spoonable consistency. Taste and adjust seasoning if needed.
6
To serve, place a piece of injera on each plate. Ladle the stew generously over the center, letting it soak into the spongy bread. Garnish with fresh cilantro and serve immediately with extra injera on the side.

#ethiopian #vegan #stew #berbere #lentils

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