Ethiopian-Style Chickpea Stew

This recipe is from The Daily Dish, but I have altered it to Australian measurements.

When I made this stew I also added a cup of peas.

This is a delicious and easy to make recipe.

Ingredients:

• 1 tsp sweet paprika
• 1/2 tsp ground allspice
• 1/2 tsp ground black pepper
• 1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground coriander
• 1/4 to 1/2 tsp cayenne
• 1/2 tsp ground ginger
• 2 x 420 g cans no-salt-added chickpeas, rinsed and drained
• 3 tbs olive oil, divided
• 2 cloves garlic, finely chopped
• 1 medium red onion, chopped
• 1 (2 1/2 cm) piece fresh ginger, peeled and finely chopped
• 1 cup no-salt-added tomato sauce
• 4 cups salt skip vegetable stock
• 3 medium potatoes, cut into chunks
• 4 medium carrots, peeled and cut into chunks

Directions:

1. Preheat oven to 230 degrees. Line a rimmed baking sheet with aluminium foil and set aside.
2. Measure the paprika, allspice, black pepper, cardamom, cloves, coriander, cayenne, and ginger into a small bowl; mix well and set aside.
3. Place the chickpeas in a mixing bowl. Add 1 tbs olive oil and toss well to coat. Spread the chickpeas in a single layer on the foil-lined baking sheet. Place on the middle rack in the oven and roast 17 minutes. Remove from oven and set aside.
4. Heat the remaining 2 tbs olive oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring, until very soft, 8-10 minutes. Stir in the 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.
5. Add the stock, potatoes, carrots and roasted chickpeas and bring to a boil (you can add other vegetables to your liking). 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 10 minutes more. Ladle stew into bowls and serve immediately.