Berbere Spiced Chickpea Stew with Coconut and Collard Greens

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •1 tablespoon berbere spice blend
• •2 teaspoons ground cumin
• •1 teaspoon smoked paprika
• •1 teaspoon ground coriander
• •1 can (15 ounces) diced tomatoes
• •1 can (15 ounces) coconut milk
• •2 cans (15 ounces each) chickpeas, drained and rinsed
• •4 cups collard greens, stems removed and chopped
• •1 cup vegetable broth or water
• •Salt to taste
• •Freshly ground black pepper to taste
• •Cooked rice or flatbread for serving (optional)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for 4-5 minutes until softened and translucent.

2. 2

   Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. 3

   Add the berbere spice blend, ground cumin, smoked paprika, and ground coriander to the pot. Stir well to coat the onions, allowing the spices to toast for about 30 seconds.

4. 4

   Pour in the diced tomatoes and stir to combine, scraping the bottom of the pot to deglaze any stuck-on bits.

5. 5

   Add the coconut milk, chickpeas, and vegetable broth (or water). Stir everything together and bring to a gentle simmer.

6. 6

   Stir in the chopped collard greens, cover the pot, and let the stew simmer for 15-20 minutes until the greens are tender and the flavors meld together.

7. 7

   Season the stew with salt and freshly ground black pepper to taste. Adjust the spice level if needed by adding more berbere spice.

8. 8

   Serve the stew hot, as-is or over cooked rice, alongside flatbread if desired. For extra flavor, garnish with a squeeze of lime or toasted almonds, if using.