Ethiopian Berbere Spiced Chickpea Bowl
A warm, spicy, and easy bowl filled with the bold flavors of berbere spice, chickpeas, and fresh vegetables, perfect for a quick weeknight meal.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tablespoons berbere spice Adjust based on heat preference.
- 1 tablespoon olive oil For sautéing.
- 1 cup cooked quinoa or rice To serve as a base.
- 1 cup chopped vegetables (e.g., bell peppers, cucumber, tomatoes) Fresh vegetables for crunch.
- to taste Salt
- Fresh herbs (e.g., parsley or cilantro) for garnish
Instructions
Cooking
- Heat the olive oil in a pan over medium heat.
- Add the chickpeas and berbere spice, sauté for 5-7 minutes until heated through and well-coated.
- Serve chickpeas over a bed of quinoa or rice and top with chopped vegetables.
- Season with salt and garnish with fresh herbs.
Notes
Toast the berbere in the oil for 1 minute first to deepen the flavor. Pat chickpeas dry for better browning. Use leftover roasted vegetables to save time. Store in an airtight container in the fridge for up to 4 days.