Ethiopian-Inspired Berbere-Spiced Chickpea & Tomato Skillet

Name: Ethiopian-Inspired Berbere-Spiced Chickpea & Tomato Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 6 cloves garlic, thinly sliced; 1 tsp whole cumin seeds; 1 tsp berbere spice blend; 1 medium red onion, finely diced (about 150g); 1 red bell pepper, diced (about 120g); 1 (400g) can chickpeas, drained and rinsed; 1 (400g) can diced tomatoes; 100 ml vegetable broth; 1 tbsp tomato paste; 1 tsp smoked paprika; Salt, to taste; Freshly ground black pepper, to taste; Juice of 1 small lemon (about 30 ml); 15 g fresh cilantro, chopped

Tender chickpeas gently simmer in a berbere-spiced tomato sauce, enriched by slow-infused garlic oil and brightened with fresh lemon and cilantro for a lively weeknight skillet meal.

Prep10 minCook20 minTotal30 minServes4Difficultyeasy

Method

How to make it

01
Heat olive oil in a large skillet over medium-low heat. Add sliced garlic and cumin seeds. Cook gently, stirring often, until garlic is golden and fragrant, about 5 minutes. Remove garlic slices with a slotted spoon and set aside.
02
Increase heat to medium and add diced onion and bell pepper to the infused oil. Cook, stirring frequently, until the onion is translucent and softened, about 5 minutes.
03
Stir in berbere spice blend, smoked paprika, and tomato paste. Cook for 1 minute until spices are aromatic.
04
Add the drained chickpeas, diced tomatoes with their juices, and vegetable broth. Stir to combine and bring to a gentle simmer.
05
Reduce heat to low and cook uncovered for 10 minutes, stirring occasionally, until sauce thickens slightly and flavors meld.
06
Season with salt, black pepper, and lemon juice. Stir in chopped cilantro and half of the reserved garlic slices.
07
Serve the skillet warm, garnished with the remaining garlic slices for texture and a final fresh cilantro sprinkle.

From the editor

Cooking tips

Infuse garlic slowly in oil over low heat to extract flavor without burning; remove garlic early to keep it crisp and avoid bitterness.
If you don’t have berbere spice, substitute with a mix of smoked paprika, cayenne, ground coriander, and fenugreek in equal parts.
Make this ahead by preparing the chickpea stew and refrigerating up to 2 days; reheat gently to maintain sauce integrity.
Check for seasoning after simmering; acidity and salt often need adjustment at the end to balance the berbere spice.

Published May 16, 2026