Ethiopian Chickpea Stew

Ingredients

• 1Tbsp Vegetable Oil
• 2 Large red onions, chopped
• 2 Tbsp finely chopped fresh ginger or 1 1/2 - 2 tsp ground ginger
• 6 cloves garlic, finely chopped
• 1/3 cup tomato paste
• 3 Tbsp Berbere Seasoning
• 2L water
• 2 Vegetable Bouillon cubes, crumbled
• 1 lb dried red lentils, rinsed
• 1 can (425 mL) chickpeas, rinsed & drained
• 1 1/2 tsp salt

Instructions

1. Heat oil in large pot over medium heat and cook onions, stirring frequently, until lightly golden, about 15 minutes. Stir in ginger and garlic and cook, stirring, 5 minutes.
2. Stir in tomato paste and Berbere Seasoning Blend and cook, stirring, until slightly darkened, about 1 minute. Stir in water and Knorr Bouillon Cubes and bring to a boil over medium-high heat.
3. Add lentils and return to a boil. Reduce heat and simmer partially covered stirring occasionally, until lentils are tender, about 50 minutes. Stir in chickpeas and salt. Serve, if desired, garnished with chopped fresh cilantro; now it’s delicious # Ethiopian Chickpea Stew

#vegetarian #soup