What is in a veggie combo Ethiopian?

Other dishes—wats and vegetables—in a vegetarian combination platter vary. Besides shiro, the other toppings I made were miser wat (spiced red lentils), kik alicha (yellow split pea stew), gomen (collard greens), dinich ena karat alicha (potato and carrot stew) and key sire (beets, potatoes and carrot stew) .

What is Shiro powder made of?

Mitin Shiro flour is a spicy Ethiopian seasoning made from dried and ground peas, vetch, and chickpeas, pepper (Berbere), ginger, garlic, salt, and spices .

What is the main seasoning in Ethiopian food?

A base seasoning, used in a wide variety of savory and spiced Ethiopian dishes, is a blend of spices known as Berbere. Most Berbere seasoning is made with chile peppers, fenugreek, cinnamon, ginger, cardamom, and coriander .

What vegetables do Ethiopians eat?

Vegetables that are a staple of Ethiopian dishes, including onion, carrot, tomato, cabbage, and collard greens . Legumes like lentils, chickpeas, and field peas such as black-eyed, purple hull, and crowder peas, are front and center in stews and side dishes.

How to make your own chickpea flour?

Instructions Add the dried chickpeas to a grain mill and set to fine setting. ... If using a high-powered blender, add the chickpeas and turn on. ... Using a fine mesh sieve, sift the flour into a bowl to separate any large bits. ... Use the freshly flour or store in an airtight container in a cool dry place. Mar 1, 2024

Does Ethiopia have vegetarian food?

Ethiopian food is one of the most vegan-friendly cuisines in the world , and veganism has been part of Ethiopian culture for centuries. This is largely due to Ethiopian Orthodox Christianity and the wide observance of vegan fasting days.

Is vegetarian Ethiopian food healthy?

Pieces of injera are used to scoop up thick vegetable or meat stews (called wats or wots). Ethiopian cuisine is not only healthy and nutritious , but also a great way to expose children to new flavors and teach them about another part of the world at the same time.

What are the root vegetables in Ethiopia?

The major root and tuber crops found entirely in Ethiopia include; enset, potato, taro, yams, cassava, and sweet potato .

Can Ethiopian food be vegetarian?

Ethiopian food encompasses a number of different dishes. While there are some meals that include meat (like beef stew, for example), a significant number of traditional dishes consist of just vegetables . Misir wot, for example, is a spiced red lentil stew, and atakilt wat features cabbage, potatoes, and carrots.

Ethiopian Chickpeas - Easy Vegetarian Ethiopian Recipe (2024)

By: Author Kate

Posted on Published: July 6, 2015- Last updated: August 20, 2022

10 Comments

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Spiced Ethiopian Chickpeas Side Dish - an easy vegetarian Ethiopian recipe to serve over injera (a traditional Ethiopian flatbread) or with some rice. Adjust the spice level to your liking! This recipe contains berbere, a traditional Ethiopian spice, as well as a few other spices to give this dish lots of flavor.

Disclaimer time: This recipe is probably not an authentic Ethiopian recipe. But it is so darn good.

These Ethiopian chickpeas are inspired by recent meals we've had at Ethiopian restaurants, and I feel that the flavor and ingredients are very similar to what we would get when we go out for Ethiopian food.

If you've never had Ethiopian food, you are missing out!! It is one of my favorite types of food. Everything I've ever ordered an an Ethiopian restaurant is always so mind-blowingly delicious and always feels like comfort food.

This is because most Ethiopian food is served family-style on large trays covered withinjera, which is a type of flatbread / crepe made from teff flour. And all of the food is meant for sharing and for wiping the plate clean with injera.

How to make this easy vegetarian Ethiopian chickpea recipe:

You'll start by sautéing diced onion with a few Ethiopian spices. Then add some vegetable broth and the rest of the ingredients and let it all simmer for a half hour until the carrots are cooked through and the chickpeas have taken on all of the delicious flavors from the spices.

This recipe only requires about 15 minutes of hands-on time. The rest of the time the pot can simmer on low heat while you prepare the rest of your dinner.

How to serve these Ethiopian chickpeas:

The traditional way to eat Ethiopian food is with injera.

Injera is a type of flatbread or crepe made from fermented teff flour. You would serve heaps of stewed meat, spiced vegetable side dish onto this flatbread on a large platter, and serve the platter family-style in the middle of the table.

People use injera instead of utensils to eat, scooping up bits of food with the soft crepe-like bread which has a wonderful sourdough flavor.

This injera recipe from The Spruce Eats is a good one if you want to give it a try.

The only problem with injera is that you have to start preparing the batter a couple of days in advance to let it ferment, so it does take some planning ahead.

This is why I often serve Ethiopian food with rice, quinoa, amaranth, or couscous - mostly Western-style side dishes. It's just so much easier this way, and I still get to enjoy all my favorite Ethiopian flavors without having to plan ahead for days.

This chickpea side dish recipe would go great next to this Ethiopian Chicken Stew recipe I have:

You can also make this Ethiopian cottage cheese with collard greens recipe as an appetizer for your dinner, if you're feeling fancy. It's a very easy and very healthy recipe!

The spices used in this recipe:

Berbere is the most well-known traditional Ethiopian spice. It is a blend of other spices, in the same way thatcurry is a blend of spices that is used in Indian cooking. Berbere is pretty spicy, and the heat comes from ground chili peppers. If you are not into spicy food, you might want to reduce the amount of berbere for this recipe - you can always add a pinch at the very end if you decide you want more spice!
Smoked Paprika.While this might not be traditionally Ethiopian, I use paprika in this recipe to add more flavor without adding too much heat. The paprika mellows out the Berbere seasoning and adds a lovely subtle smoky flavor to the dish.
Ground turmeric.Turmeric is one of my favorite ingredients. It is PACKED with antioxidants and so good for you, and it gives food a gorgeous yellow color. Be careful, it will give your hands and your countertop that same gorgeous yellow color!I find that turmeric doesn't have too much flavor on its own, which is great for mixing it into lots of recipes for that antioxidant boost.
Ground coriander. I personally love love love coriander seeds. Yes, coriander seeds are from the same plant as cilantro / coriander leaves! But they have a totally different flavor than the leaves, and they are so versatile and used in so many cuisines.
Ground cumin. Cumin is another ingredient that adds a lovely smoky flavor to dishes. It's not spicy, it's just pure flavor. And I love using cumin for cooking for that reason.