Onion & Chickpea Stew with Berbéré
A peasant dish fit for a king. This is a dish in its own right, but can be served with bulgur or rice, with bread or on pita as tapas.
Ethiopian spices dress this Spanish-inspired dish as a testament to how berbéré can flavor just about anything. These simple ingredients combine to make a truly fabulous dish.
Ingredients
- 2 Spanish onions, sliced
- 1 Tbsp Ethiopian Berbéré, ground
- 1 tsp pasilla de Oaxaca flakes
- ½ tsp cumin, whole
- 1 bay leaf
- 4 Tbsp olive oil
- 2 Tbsp butter
- 1 tomato, diced or 2 Tbsp tomato paste
- 4 cups cooked chickpeas
- Salt to taste
- 1 clove garlic, grated
- Chopped parsley, to garnish
Method
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1
In a large pot, add the butter, onions, olive oil and spices. Cook on medium heat, stirring regularly.
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2
Add the tomatoes or the tomato paste. Mix well and cook for another 5 to 10 minutes, until the onions wilt.
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3
Add the chickpeas with a little of the cooking liquid. Salt and let simmer a few more minutes.
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4
Add the chopped parsley and the garlic and mix well.
