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Ethiopian Chickpeas.

January 24, 2012 by Carolina

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?


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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