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!
Recipes that Fit 
Hi Kerry,
In looking for your email I have now become famished. I think I’ll make the crockpot tomoto sauce tomorrow morning before work.
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