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5 from 8 votes

Berbere Chickpea Bowl with Blueberry Tomato Lime Salad

These Ethiopian Berbere spiced chickpea bowls are the perfect nourishing comfort food for a hot summer day. Chickpeas are braised in a fragrant sauce spiced with a medley of berbere and warming spices and served with a zesty fruity blueberry lime salad. Glutenfree Nutfree Soyfree 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: African, American, Ehtiopian
Keyword: berbere chickpeas, chickpea bowl
Servings: 4
Author: Vegan Richa

Ingredients

For the berbere chickpeas:

  • 1 teaspoon oil
  • 15 ounce can chickpeas drained or 1 1/2 cups cooked chickpeas
  • 1/2 cup thinly sliced red onion
  • 2 teaspoons berbere - more as needed for later
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt , use less or more bars on if chickpeas are salted
  • 1/2 cup water plus more if needed
  • lemon juice as needed

For the blueberry lime salad:

  • 1 cup fresh blueberries
  • 1/3 cup finely chopped red onion
  • 1/2- 1 cup chopped tomato
  • 1 jalapeno finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground mustard or ginger powder or you can use 1/2 teaspoon prepared mustard
  • 1 tablespoon lime juice
  • 2 cups chopped lettuce or other crunchy greens or baby spinach

For the bowl:

  • Cooked rice or quinoa or couscous or other grains of choice
  • roasted veggies on the side if you like
US Customary - Metric

Instructions

  • Make the berbere chickpeas: Add all of the ingredients and 1.5 teaspoon berbere spice in a skillet over medium heat. (Alternately you can cook the onion in the oil for 2-3 minutes and then add the rest of the ingredients. )
  • Cook until the water has mostly evaporated, the chickpeas are coated in spices and the spices smell roasted. Stir occasionally in between.
  • Carefully taste and adjust salt and flavor. Add a good splash of water. Add another 1/2 teaspoon of berbere. Add a few squeezes of lemon/lime juice if you like and take off heat.
  • Make the blueberry lime salad: To a bowl, add the blueberries, onion, tomato, jalapeno, chopped lettuce or other crunchy greens. Then add in the spices, lime juice, and toss well to coat.
  • To serve, add a good helping of the berbere chickpeas, the blueberry lime salad, cooked grains. Squeeze another squeeze of lime juice and then serve. Add flatbreads or chips for variation.

Video

Notes

  • For variation, you can use other berries such as raspberries, black berries, or other fruits such as chopped apples instead.
  • Add a serving of roasted veggies to the bowl.
  • You can also use lentils instead of chickpeas in the berbere chickpeas.
  • Berbere can vary in heat based on brand. So start with a lower amount and add more in the end as needed. Or you can make your own berbere and adjust heat as needed.
  • Onion garlic free: use zucchini instead of onion with the chickpeas. Omit onion from the salad. Omit garlic onion powder from the chickpeas.  Many Berbere spice blends contain shallots, if that doesn’t work, use other spice blends such as garam masala or Cajun or baharat 
  • Oilfree omit the oil. 

Nutrition

Calories: 241kcal | Carbohydrates: 42g | Protein: 11g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 541mg | Potassium: 636mg | Fiber: 11g | Sugar: 12g | Vitamin A: 2096IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 5mg