Go Back
–+ servings
5 from 2 votes
Plate Containing Greens and Ethiopian Chickpeas Over Polenta with Water Glass in the Background
Print
Ethiopian Berbere Spiced Chickpeas and Polenta
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

This easy Ethiopian-inspired vegan meal is loaded with flavor and easy to make!

Course: Entree
Cuisine: American, Ethiopian
Servings: 4
Author: Alissa
Ingredients
  • 1 ½ tbsp. olive oil divided
  • 1 roll 18 oz. precooked polenta, cut into 1 inch slabs
  • ½ red onion diced
  • 3 garlic cloves minced
  • 2 tsp. fresh grated ginger
  • 1 cup vegetable broth
  • 1-14 oz. can or 1 ¾ cups cooked chickpeas rinsed and drained
  • ¼ cup tomato paste
  • 2 tsp. sugar
  • 2 tsp. berbere seasoning
  • ¼ tsp. salt
  • 1 large green bell pepper diced
  • ¼ cup chopped fresh cilantro
Instructions
Prepare the Polenta
  1. Coat a large skillet with ½ tablespoon of olive oil and place over medium-high heat.
  2. Arrange polenta slabs in a single layer and cook about 5 minutes, until bottoms become crispy and begin to brown.
  3. Gently flip and repeat on other side. Do this in batches if you don't have enough room.
  4. Transfer polenta slabs to a plate and set aside.
Prepare the Chickpeas
  1. Heat remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes.
  2. Add garlic and ginger. Saute another minute.
  3. Add broth, chickpeas, tomato paste, sugar, berbere seasoning, and salt. Lower heat and simmer for 5 minutes.
  4. Add bell pepper and simmer another 5 minutes, until pepper is softened and sauce is thick. Add a bit of water if sauce becomes too thick during cooking.
Serve
  1. Arrange polenta slabs on plates and top with chickpeas. Sprinkle with cilantro.