It’s still very much winter-like outside, and therefore still the season for soups and stews. This week I made Ethiopian Chickpea Stew, which happens to be both vegan and gluten-free, originally posted by Gluten Free Gina. But what drew me to this recipe was the promise of a rich and spicy tomato base, filled with roasted chickpeas, carrots, and potatoes.
And this dish truly delivered on that promise, emphasis on the spicy! Yes, I used the entire 1/4 t of cayenne pepper in the original recipe, and didn’t cut it back. The stew just about reached my spice limit, but was so good that I kept going back for more. I brought a dish to my friend Karla
, who also really enjoyed it and said the spiciness cleared her head. With (snow? rain? sleet?) on the way, maybe you should pick up the ingredients for this stew now!