Ethiopian-Style Chickpea Stew

• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground coriander
• 1/8 - 1/2 teaspoon cayenne
• 1/4 teaspoon ground fenugreek (optional)
• 1/2 teaspoon ground ginger
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 3 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, finely chopped
• 1 medium red onion, chopped
• fresh ginger, peeled and finely chopped
• 1 (8 ounce) can tomato sauce (or crushed tomatoes-1 cup)
• 1 quart low sodium vegetable broth
• 1 lb red potatoes, cut into 1-inch chunks (leave the skin on for more nutrition- try using half sweet potatoes)
• 4 carrots, peeled and cut into 1-inch chunks
• lemon juice (optional)
• yogurt (optional)
• bread (flatbread on the side)

1. Preheat oven to 450u0b0F
2. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
3. Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
4. Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
5. Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like.
6. Good served with rice, cous cous or pasta.
7. Note:
8. You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).
9. For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.

sweet paprika, salt, ground allspice, ground black pepper, ground cardamom, ground cloves, ground coriander, cayenne, ground fenugreek, ground ginger, chickpeas, extravirgin olive oil, garlic, red onion, fresh ginger, tomato sauce, vegetable broth, red potatoes, carrots, lemon juice, yogurt, bread

Taken from www.food.com/recipe/ethiopian-style-chickpea-stew-456171 (may not work)