Ethiopian Chickpea Stew

I set up this blog (with the help of expert blogger Erin) before Christmas. This is the first thing I have made that is worthy of my lofty title! Not only was the taste amazing, I had all the ingredients in my cupboard:

Makes 6 servings (at least)
1 tsp paprika
1/2 tsp salt
1/2 tsp ground allspice
1/2 tsp back pepper
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp ground ginger
2 cans (15 oz ea) chickpeas, rinsed and drained
3 tbls olive oil
1 med red onion, chopped
1 (8 oz) can tomato sauce
1 qt low sodium veg broth
1 pound sweet potatoes, cut into 1 inch chunks
4 carrots cut into 1 inch chunks
nan, flat, or pita bread

Pre heat oven to 450

Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, and ginger in a small bowl: set aside

Toss chickpeas with 1 tbls olive oil then spread on baking sheet. roast, stirring occasionally, until somewhat dried out and just golden brown, about 16 min; set aside.

Meanwhile, heat 2 tbs olive oil in a med pot over med heat. Add garlic, onions, chopped ginger and cook, stirring occsionally, until very soft and golden brown, about 9 mins.

Stir in reserved spice mixture, continue cooking, stirring occasionally, unitl spices are toasted, about 2 mins. Stir in tomato sauce and cook for 2 more mins. Stir in broth, sweet potatoes, carrots, and chickpeas and bring to a boil. Reduce heat to med-low, cover and simmer until potatoes and carrots are just tender, about 20 mins. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, abut 25 mins.

Serve with nan, flat or whatever bread you have.