Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of niter kibbeh in a large wok over high heat until shimmering.

2. 2

   Add 1 large thinly sliced red onion and stir-fry for 3 minutes until softened and fragrant.

3. 3

   Stir in 4 minced garlic cloves and 2 inches of grated ginger, cooking for 1 minute until aromatic.

4. 4

   Incorporate 1 large green bell pepper cut into strips and 2 tablespoons of berbere spice blend, stir-frying for 3 minutes until the bell pepper starts to soften.

5. 5

   Add 2 drained and rinsed 15-ounce cans of chickpeas and 1 cup of diced tomatoes to the wok, tossing well to coat all ingredients with the spices.

6. 6

   Pour in 1/4 cup of vegetable broth and 1 teaspoon of salt, bringing the mixture to a simmer and cooking for 5 to 7 minutes, stirring occasionally, until the liquid has slightly reduced and the flavors have melded.

7. 7

   Finish the dish by stirring in the remaining 1 tablespoon of niter kibbeh for extra richness and then remove the wok from the heat.

8. 8

   Garnish with 1/4 cup of chopped fresh cilantro before serving hot with injera or rice.