Ethiopian

Source http://www.wholefoodsmarket.com/recipe/ethiopian-style-chickpea-stew Preheat Oven Preheat oven to 450°F Ingredients 1 teaspoon sweet paprika 1 teaspoon fine sea salt ½ teaspoon ground allspice ½ teaspoon ground black pepper ½ teaspoon ground cardamom ½ teaspoon ground cloves ½ teaspoon ground coriander ¼ teaspoon cayenne pepper ¼ teaspoon ground fenugreek (optional) ½ teaspoon ground ginger 2 cans no-salt-added chickpeas (also known as garbanzo beans) , rinsed and drained 3 tablespoons extra-virgin olive oil , divided 2 cloves garlic , finely chopped 1 medium red onion , chopped 1 (1-inch) piece fresh ginger , peeled and finely chopped 1 can no-salt-added tomato sauce 4 cups low-sodium vegetable broth 1 pound red potatoes , cut into 1-inch chunks 4 carrots , cut into 1-inch chunks Preparation Spices Stir together in a small bowl; set spice mixture aside: Paprika Salt Allspice Black pepper Cardamom Cloves Coriander Cayenne Fenugreek Ginger Roast Chickpeas Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside. Cook Base Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add to the pot: Garlic Onion Chopped ginger Cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more. Add Roasted Chickpeas Stir in and bring to a boil: Broth Potatoes Carrots Reserved chickpeas Finish Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls.