Berbere Chickpea Bowl

This Ethiopian Berbere spiced chickpea trencher is the perfect nourishing repletion supplies for a hot summer day. Chickpeas are braised in a fragrant sauce spiced with a medley of berbere and warming spices like cumin, paprika, and coriander and served with a zesty fruity blueberry lime salad. Glutenfree Nutfree Soyfree

berbere spiced chickpea bowls with rice and tomato blueberry salad

This easy chickpea trencher takes just 20-25 mins to put together and tastes out-of-this-world delicious. The flavors are zinger on but the prep time is minimal. As a base, you can use cooked rice or quinoa or couscous, or other grains of choice.

For the seasoned chickpeas, add all the Berbere chickpea ingredients to a skillet and let them simmer yonder while you slice and prep your blueberry salad.

When it comes to assembling your chickpea trencher you can get as creative as you want and use any leftover cooked grains, roasted veggies, or torn-up chunks of flatbread and you have a spicy and refreshing summer trencher that tastes phenomenal. You can moreover transpiration up the format and serve these as wraps or tacos or in lettuce cups!

overhead shot of Berbere Chickpea bowls served with rice and a side of blueberry tomato salad

This Ethiopian spice mix with red chili peppers, fenugreek, and ginger composite with warm spices like coriander, cardamom, allspice, cumin, peppercorns, cloves, cinnamon, and some lesser-known spices such as korarima, ajwain, and long pepper has so much ramified flavor. Depending on the trademark and the recipe, the tousle can be quite hot or moderately hot.

It adds wondrous savor to dishes and moreover adds quite a bit of heat to this chickpea trencher so if you don’t like spicy food, you might want to be shielding when subtracting the berbere.

For those of you who love spicy food, I have unconfined news. Did you know that eating spicy things unquestionably helps you tomfool lanugo on a hot day? The spice raises your internal temperature to match the temperature outside. Your thoroughbred diffusion increases, you start sweating a bit and once your moisture has evaporated, you’ve cooled off.

I usually use the Berbere tousle from world spice, our local spice shop that has a mythological hodgepodge of organic and sustainable spices. You can moreover make your own using my recipe from my books or here.