Katie & I had delicious Ethiopian food at Addis in Cape & were inspired by the flavors. I love going out to eat & then trying to replicate or improve a dish at home, it’s a great way to add dishes to your repertoire. The next day we cooked a big dinner for friends which we enjoyed as the sun went down, with South African wine, in the yard…yea it’s a tough life (ha!). We loved these Ethiopian inspired vegetarian chickpeas because they were hearty, easy to make & yummy. We think you’ll love them.
Ingredients (Serves about 6 large servings)
1/2 tablespoon oil
1 large onion, chopped
1 tablespoon garlic
1 green pepper, chopped
1 small butternut squash, chopped
1 can chickpeas, drained & rinsed
2 medium to large tomatoes, chopped
1/2 cup parsley, chopped (or your favorite herb)
1 tablespoon African rub
1/2 cup water
2 tablespoons ketchup (tomato paste works too)
Salt & pepper, to taste
In a skillet, heat the oil & sweat out the onion & garlic for a couple of minutes. Add the peppers, butternut squash & chickpeas & cook for 2 – 3 minutes until peppers are slightly tender. Add the tomatoes, parsley, african rub, water, ketchup, salt & pepper & cook for 4 – 5 minutes until bubbling & fully combined. Note on the ketchup: We would of used tomato paste if we had some but got creative since we didn’t have it & used ketchup instead. Remove from heat & you’re done!
Serve on a bed of couscous, rice or with Roti & enjoy. Buen provecho!
What’s your favorite way to enjoy chickpeas?