Posted Tuesday, April 2, 2019 1:15 pmA confession: This is kind of a vegetarian version of my favorite column recipe ever, a spiced lamb and chickpea stew. Spiced differently from my lamb version, this uses berbere spice mix, a seasoning used quite a lot in Ethiopian cooking. Slice fennel thin and add to pot with salt and pepper to taste. When you're done, much of the liquid will be simmered away and the chickpeas will be breaking down, thickening your stew. Chop and add kale, then let cook 5 to 7 minutes (you may need to add more stock to keep this nice and stew-y).

Source: Ethiopian News April 02, 2019 17:22 UTC