Ethiopian Chickpea Flour Stew

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A beloved Ethiopian staple, this thick chickpea-flour stew is gently spiced with berbere and built on a fragrant base of onion, garlic, and clarified spiced butter. Naturally vegan-friendly when made with oil, it is traditionally scooped up with tangy injera or soft bread for a comforting, protein-rich meal.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 13 gFat
• 6 gSaturated Fat
• 30 gCarbs
• 7 gFiber
• 5 gSugar
• 11 gProtein
• 520 mgSodium
• 540 mgPotassium
• 75 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the stew base

• 1 cup chickpea flour (besan or split-pea flour), sifted
• 4 cups cool water or low-sodium vegetable broth
• 1 large yellow onion, finely diced
• 4 cloves garlic, finely minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons berbere spice blend
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon fine sea salt, plus more to taste

For the spiced butter finish

• 3 tablespoons niter kibbeh (spiced clarified butter) or unsalted butter
• 1 small onion, very finely chopped
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon ground cardamom

Directions

1. Melt the niter kibbeh in a heavy-bottomed pot over medium heat. Add the small chopped onion and cook for 4-5 minutes until soft and translucent.
2. Stir in the minced garlic and ginger and cook for about 30 seconds until fragrant, taking care not to brown them.
3. Add the cardamom, then the berbere, cumin, coriander, and turmeric. Toast the spices for 30-45 seconds, stirring constantly, until they darken slightly and release a deep aroma.
4. In a separate bowl, whisk the chickpea flour into the cool water a little at a time until completely smooth with no lumps.
5. Pour the chickpea slurry into the pot slowly while whisking steadily. Increase the heat to medium-high and bring the mixture to a gentle simmer.
6. Reduce the heat to medium-low and continue whisking frequently for 8-10 minutes as the stew thickens to a dense, pudding-like consistency that coats the back of a spoon.
7. Taste and season with salt, keeping in mind the stew thickens more as it cools. If it becomes too thick, whisk in a splash of warm water to loosen.
8. Spoon the stew into shallow bowls, creating a well in the center if you like to add a small pat of extra niter kibbeh to melt on top.
9. Serve immediately with rolled injera, soft flatbread, or rice, accompanied by a simple salad and other small Ethiopian dishes.

Cook’s Notes

• Whisk chickpea flour into cool, not hot, water to prevent lumps and ensure a silky, even texture.
• Berbere heat varies widely between brands; start with 1 tablespoon and add more to taste, especially if serving guests sensitive to spice.
• For a fully vegan version, replace the niter kibbeh with a neutral oil or olive oil and the dish remains authentic to Ethiopian fasting traditions (yetsom beyaynetu).
• The stew thickens considerably as it sits; loosen leftovers with a splash of warm water when reheating and whisk until smooth again.
• Always cook chickpea flour gently and thoroughly, as raw besan can taste bitter and is harder to digest.

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