Vegan Ethiopian Chickpea (Garbanzo Beans) Chilli Recipe
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This vegan Ethiopian chickpea chili recipe is hearty, and filling. With a mix of chickpeas (garbanzo beans), beans, and sweet corn, this vegan African chilli is easy to make and bursting with flavours and nutrients.
| Servings | Prep Time |
| 3 servings | 5 minutes |
| Cook Time |
| 60 minutes |
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Ingredients
Vegetables & Fruit
- 100 g dried chickpeas (garbanzo beans)
- 200 g red kidney beans *
- 50 g sun-dried tomatoes **
- 200 g sweet corn
- 1 onion ***
- dried apricots ****
Herbs and Spices
- 30 g fresh ginger *****
- 1 tsp dried oregano
- 2 garlic cloves
- 2 tsp berbere spice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp tumeric
Other Condiments
- 1 tsp coconut oil
- 1 vegetable stock cube
- 400 ml tomato sauce
- 150 ml water
- 1 tbsp brown sugar
- 15 g dried shiitake mushrooms
Units:
Instructions
Chickpeas (Garbanzo Beans)
- Place the chickpeas in a glass bowl. Add enough water to cover the chickpeas, and then some. Leave to soak for at least 12 hours, preferably overnight.
- To cook the chickpeas, drain the soaking liquid and place the chickpeas in a saucepan. Add 500ml of water to the chickpeas and cook on medium heat for 1.5 - 2 hours, or until the chickpeas are done.
- When done, drain the chickpeas, reserving the liquid (aquafaba) for other uses, and set the chickpeas aside for this recipe.
Chilli
- Add the dried shiitake mushrooms to a bowl of boiling water. Leave to rehydrate for approximately 15 minutes. When sufficiently rehydrated, roughly chop the shiitake mushrooms and set aside.
- Add the chopped sun-dried tomatoes, and all the spices (berbere spice, ground cumin, coriander and turmeric) and the dried oregano. Stir-fry for 5 minutes, stirring frequently.
- Place a dutch oven on the medium heat setting on the stove. When hot, add 1 teaspoon of coconut oil. Then add the chopped onions, garlic and ginger and sauté for 3 - 4 minutes until the onions are soft and coloured.
- Then add the tomato sauce, sugar, vegetable stock cube, red kidney beans sweet corn, re-hydrated shiitake mushrooms and the 150ml of water. Stir to mix all the ingredients, and taste and add salt/pepper to your liking. Then cover the pan, and allow to simmer on low heat for 60 minutes.
- Remove from heat and allow to rest for a few minutes before serving.
Recipe Notes
* I am using pre-cooked red kidney beans for this recipe
** Sun-dried tomatoes should be very finely chopped
*** Onions should be finely chopped
**** You only need a handful of dried apricots, chopped into small cubes
***** fresh ginger should be grated or very finely chopped
To test for chickpea done-ness, take a chickpea between your thumb and index finger. Press lightly but firmly. The chickpea should "give easily" with the pressure from your fingers.