If you like it when your tastebuds tingle with spicy, delicious heat, then this Berbere Potato Bean Stew is a dish of dreams. Bold aromatic spices, hearty potatoes, protein-packed chickpeas, and nourishing kale are simmered to perfection and topped with creamy, cooling hummus making it a remarkable combination that is sure to knock your socks off.  It’s packed with delicious flavor that will have the entire family running to the table for seconds.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

Hi there, Ameera here!

As most of our readers know, I love me some spicy food, the spicier, the better. I really enjoy creating new recipes that I think my family and our readers would love.  This stew is spicy and has some heat to it. It is very hearty and is deeply satisfying. We all loved it.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Berbere Spice

Berbere spice is a spice blend, mostly consisting of fenugreek, chilies, paprika, ginger, onion powder, cardamom, coriander, cumin, nutmeg, garlic powder, cloves, cayenne, cinnamon, and allspice.

You can totally make your own, but I love Penzeys Berbere spice, and it’s definitely got a spicy kick. You can purchase Berbere spice directly from Penzeys, or from Amazon, or you can use any brand of Berbere spice you find locally. I have seen Berbere spice at a few grocery stores, but not every store carries it.

Berbere spice gets its heat from cayenne, so if you haven’t tried it before, use a lesser amount, you can always add more at the end to ramp up the spices. Everyone’s heat tolerance is different, so if you are serving this dish to children, consider using a lesser amount of Berbere spice; however, don’t let that intimidate you from making this delicious dish! It is bold, spicy, and sooooo good!

Cooling Topper

I adore the hummus in this dish! It just makes for the perfect combination! The spicy Berbere stew is topped with cool, creamy hummus which just creates a bonanza of deliciousness.  Yes, I just used the word “bonanza.”  LOL

The hummus adds an excellent contrast in flavor and texture. Think of it as the “sour cream” you would top a Mexican dish with. It’s just works!

I’ll let Mom tell you more!

Hi! Robin here.

Monkey is right, this dish is deliciously bold, and spicy with a bit of heat! I absolutely loved it topped with hummus.  The hummus has this cooling effect that works so well with the Berbere spice! I love a great stew, don’t you?

We hope you give this recipe a try.  It is spicy, flavorful, and WFPB goodness at its best!

If you try this comforting stew, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Ceramic/enamel lined Dutch oven, nonstick deep skillet, or similar large stock pot with a tight-fitting lid

Bebere Potato Bean Stew

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 40 Minutes
• Total Time: 50 Minutes
• Yield: 4 Servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: African

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Description

If you like it when your tastebuds tingle with spicy, delicious heat, then this Berbere Potato Bean Stew is a dish of dreams. Bold aromatic spices, hearty potatoes, protein-packed chickpeas, and nourishing kale are simmered to perfection and topped with creamy, cooling hummus making it a remarkable combination that is sure to knock your socks off.  It’s packed with delicious flavor that will have the entire family running to the table for seconds.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 cup red onions, fine dice
• 1 cup carrots, cut into matchsticks
• 2 Tablespoons garlic, finely minced
• 1 Tablespoon tomato paste
• 1 ½ cups vegetable broth *(see notes)
• ¾ cup water (or broth)
• 1 – 14.5 oz. can petite diced tomatoes
• 1 Tablespoon reduced sodium tamari * (see notes)
• 2 teaspoons miso *
• 1 – 15.5 oz. can chickpeas, drained and rinsed
• 3 cups cubed red potatoes, unpeeled
• 4 cups kale, chopped (we used Tuscan kale)

Seasonings/Spices Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoon dried minced onion flakes
• 1 ¼ teaspoons Berbere spice (+/-) *
• ¾ teaspoon cumin
• ¼ teaspoon turmeric
• 1/8 teaspoon cinnamon (optional)
• ¾ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper

Optional Toppings:

• Hummus (WFPB compliant store-bought or we used this hummus recipe)
• Chopped cilantro

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Instructions

1. In a small bowl, add all the Seasonings/Spices Ingredients, mix to combine, set aside.
2. In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the red onions and carrots; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic and sauté for 30 seconds, add the tomato paste and Seasonings/Spices Ingredients sauté to release their fragrance, about 30 seconds to one minute.
4. Then add the petite diced tomatoes, veggie broth, tamari, miso, and water, bring to boil, then immediately lower to a simmer.
5. Add the diced red potatoes and chickpeas. Stir well to incorporate all the ingredients, pushing the potatoes down into the mixture to ensure they are covered by liquid, then cover with a tight-fitting lid and simmer for 15 to 20 minutes, then add the chopped kale. Simmer until the potatoes are tender, about another 10 to 15 minutes. Then test the flavors, add more spices, if necessary, to achieve the level of flavor you desire.
6. Serve immediately with a generous dollop of hummus in the center of the stew. Sprinkle with chopped cilantro.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  If using a brand other than Pacific that has a mild/mellow flavor, you may wish to use 2 cups broth and 1/4 cup water.

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Berbere Spice:  Our favorite Berbere Spice is Penzeys.  It is excellent.  You can certainly make your own.  Berbere spice has a fair amount of cayenne pepper, so it is hot.  The beauty of this dish is the hummus cools down the heat of the Berbere and perfectly complements the flavors.  It is used similar to how sour cream is used with Mexican dishes.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes:  4 servings

*Storage:  Refrigerate, use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.