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Ethiopian Chickpea Stew with Benguela Sea Salt Flakes

Ethiopian Chickpea Stew with Benguela Sea Salt Flakes

Prep Time (excluding overnight soak): 15 mins

Cook Time: 50 mins

Servings: 4


  • 1 cup dried chickpeas, soaked overnight

  • 1 cup dried brown lentils, rinsed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tablespoons Benguela Sea Salt Flakes
  • Salt and black pepper to taste
  • Chopped fresh cilantro, for garnish



  1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and ginger and cook for another 2 minutes.
  2. Add the tomato paste, cumin, paprika, turmeric, and cayenne pepper to the pot and stir until well combined.
  3. Drain the soaked chickpeas and add them to the pot along with the lentils, vegetable broth, and water. Bring the mixture to a boil, then reduce the heat and let it simmer until the chickpeas and lentils are tender, about 45 minutes.
  4. Serve the stew hot, garnished with chopped fresh cilantro, freshly ground pepper and Benguela Sea Salt Flakes for an added crunch. This dish pairs well with Injera (Ethiopian flatbread)