Name: Yeshiro Bet Timatim Chickpea Stew With Tomatoes
Prep time: 12 h
Cook time: 1 h 30 min
Total time: 13 h 30 min
Yield: 4 servings
Cuisine: African
Ingredients: 1 cup dried chickpeas; 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 teaspoon ginger, grated; 2 medium tomatoes, chopped; 1 teaspoon berbere spice mix (or substitute with paprika and cayenne pepper); 1 teaspoon turmeric; 1 teaspoon cumin; Salt and pepper to taste; 4 cups vegetable broth; Fresh parsley or cilantro, for garnish

Instructions

Rinse the dried chickpeas under cold water and soak them overnight in a large bowl covered with water. The next day, drain and rinse the chickpeas.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot and cook for an additional 1-2 minutes until fragrant.
Stir in the chopped tomatoes, berbere spice mix, turmeric, cumin, salt, and pepper. Cook the mixture for 5-7 minutes, allowing the flavors to blend and the tomatoes to soften.
Add the soaked chickpeas to the pot along with the vegetable broth. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1-1.5 hours, or until the chickpeas are tender.
Taste the stew and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.
Once the stew has thickened and the flavors have melded together, it is ready to be served. Ladle the Yeshiro Bet Timatim Chickpea Stew into bowls and garnish with fresh parsley or cilantro for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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