Berbere Chickpea and Kale Stew - Vegan

Berbere Chickpea and Kale Stew - Vegan

Lori Ahrens


  1. 1 1/2 tbsp rub that RUBS Berbere Gourmet spice blend
  2. 3 cans of chickpeas drained and rinsed
  3. one large Spanish onion
  4. 3 tbsp olive oil
  5. 2 cups vegetable stock
  6. 2 tins crushed tomato
  7. 4 garlic cloves
  8. 2 large carrots sliced thinly
  9. 1 cup kale de-stemmed and chopped
  10. 1/2 cup of Bulgar or quinoa 



  1. pre-heat the oven to 375 F
  2. put the onion garlic and olive oil in a food processor and pulse until it forms a paste.
  3. Stir 1 1/2 tbsp of Berbere gourmet spice blend in 2 cups of vegetable stock, set-aside.
  4. Pour the Chick peas, tomatoes, carrots, onions and garlic paste, stemmed and chopped kale and Bulgar or quinoa in a large casserole dish with the seasoned broth and stir.
  5. Bake for 45 minutes at 375.or until the kale is wilted and carrots have softened.For bonus points serve with warmed Naan.

Add a comment

* Comments must be approved before being displayed.