clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of Berbere Potato Bean Stew

Bebere Potato Bean Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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


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.


  • 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)
  • 114.5 oz. can petite diced tomatoes
  • 1 Tablespoon reduced sodium tamari * (see notes)
  • 2 teaspoons miso *
  • 115.5 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


  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.


*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.