Ethiopian Chickpea Soup with Berbere, Tomato, and Greens

Ethiopian chickpea soup is a warming, tomato-rich bowl seasoned with berbere, garlic, and gently softened onions, with chickpeas and greens making it hearty enough for a meal. This is an Ethiopian-inspired version using whole chickpeas; it borrows the bold spice profile of Ethiopian cooking without claiming to be a traditional named dish, and it is easy to adjust for your preferred heat level.

Ingredients

2 tablespoons niter kibbeh (30 ml), or olive oil (30 ml)
1 large yellow onion, finely diced, about 2 cups (300 g)
2 medium carrots, diced, about 1 cup (130 g)
4 garlic cloves, finely chopped, about 12 g
2 tablespoons tomato paste (32 g)
1 tablespoon berbere spice blend (about 6 g), or less to start if yours is very hot
1 teaspoon ground cumin (2 g)
½ teaspoon ground turmeric (about 1.5 g)
1 can diced tomatoes, 14½ ounces (411 g)
2 cans chickpeas, 15 ounces (425 g) each, drained and rinsed; about 3 cups (510 g) drained
1 medium Yukon Gold or red potato, diced into ½-inch pieces, about 1 cup (225 g)
6 cups vegetable broth (1.4 L), preferably low-sodium
1 teaspoon fine salt (6 g), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g)
3 packed cups chopped spinach or tender kale (about 90 g)
1 tablespoon lemon juice (15 ml), plus more to taste
¼ cup chopped cilantro (about 10 g), optional, for serving
½ cup plain yogurt (120 g), optional, for serving

Instructions

Prepare the vegetables. Allow about 20 minutes to dice the onion, carrots, and potato, chop the garlic and greens, and drain and rinse the chickpeas. Cut the potato into similar-size pieces so it softens evenly. If using kale, remove any thick stems and chop the leaves fairly finely; spinach can be left in larger pieces because it wilts quickly.
Soften the onion and carrots. Set a large, heavy soup pot or Dutch oven over medium heat. Add the niter kibbeh or olive oil, then the onion and carrots. Cook for 10 minutes, stirring every couple of minutes, until the onion is soft and translucent and the carrots have begun to soften. If the vegetables start sticking, lower the heat and add a tablespoon of water rather than turning the heat up.
Bloom the spices and tomato paste. Stir in the garlic, berbere, cumin, and turmeric and cook for 1 minute, just until fragrant. Add the tomato paste and stir for another minute to coat the vegetables. Add the canned tomatoes and cook for 5 minutes, stirring occasionally, until the mixture looks thick and the raw, sharp smell of the paste has mellowed. Keep the pot at a gentle sizzle; scorching the spices can make them taste bitter.
Simmer the soup. Add the chickpeas, diced potato, broth, salt, and black pepper. Stir well, scraping the bottom of the pot to loosen any browned bits. Bring the soup just to a boil, then reduce the heat so it simmers steadily but not vigorously. Partially cover and cook for 22 minutes, stirring once or twice, until the potato is tender when pierced with a fork.
Give the broth body and add the greens. For a thicker, more cohesive soup, press some chickpeas against the side of the pot with the back of a spoon and stir them into the broth. You can mash about a cup (170 g) of chickpeas, or leave them whole for a clearer, brothy texture. Stir in the spinach or kale and simmer uncovered for 3 minutes, until spinach has collapsed or kale is tender but still green.
Finish and season. Remove the pot from the heat and stir in the lemon juice. Let the soup stand for 3 minutes so the flavors settle, then taste the broth. Add salt, lemon, or a little more berbere as needed. Serve hot with cilantro and yogurt, if using. If the soup tastes overly sharp, give it another minute or two to settle before adding more salt; if it tastes flat, a small squeeze of lemon is often more useful than extra spice.

Tips

Check the berbere before measuring. Berbere is an Ethiopian spice blend that commonly includes chiles and warm spices, but heat and salt vary by maker and recipe. Start with 2 teaspoons if you are unsure, then add more after simmering. If berbere is unavailable, combine 2 teaspoons paprika, ½ teaspoon cayenne, ½ teaspoon ground cumin, ¼ teaspoon ground ginger, and a pinch each of cinnamon and cloves. That quick blend gives a warm, mildly spicy flavor, but it will not taste exactly like berbere.

Niter kibbeh is optional, not a requirement. This seasoned clarified butter adds a round, aromatic richness associated with Ethiopian cooking. Olive oil makes the soup dairy-free and keeps it lighter, although it lacks that buttery spice aroma. If using salted niter kibbeh or salty broth, hold back some of the listed salt until the soup is nearly finished.

Use the right simmer. A hard boil can break up the potato and make the broth cloudy before the flavors have had time to come together. Once the soup reaches a boil, turn the heat down until only small bubbles rise now and then. If it becomes thicker than you want, stir in hot water or broth a quarter cup (60 ml) at a time.

Choose greens by their cooking time. Baby spinach needs only a brief wilt, while mature kale may need several additional minutes. If your kale is especially tough, add it about 5 minutes before the end of the potato simmer rather than waiting until the final step. Add delicate herbs only after the pot is off the heat so they keep their fresh flavor.

Serving Suggestions

Serve the soup in wide bowls so each portion gets chickpeas, potato, greens, and plenty of broth. Injera, the soft, tangy Ethiopian flatbread made from teff, is a fitting accompaniment when available; pieces can be used to scoop up the thickened soup. Warm flatbread, pita, or crusty bread also works well, though those are practical alternatives rather than Ethiopian accompaniments. For a more substantial meal, serve with rice or a simple grain on the side.

A spoonful of plain yogurt cools the berbere and adds a creamy contrast, while cilantro and a wedge of lemon bring freshness. For a dairy-free bowl, skip the yogurt or use an unsweetened plant-based alternative. Keep extra chile oil or berbere at the table rather than making the whole pot very hot: that lets diners adjust their own bowls without masking the flavor of the broth.

Variations

Make it vegan. Use olive oil instead of niter kibbeh, vegetable broth, and no dairy yogurt. Most berbere blends are plant-based, but check the label if you need to avoid a particular ingredient. The soup is naturally filling without a dairy garnish, and a little extra lemon at the end keeps the flavors lively.

Make it with dried chickpeas. Substitute 1 cup (200 g) dried chickpeas for the two cans, but cook them separately first. Soak them overnight in plenty of water, drain, then simmer in fresh water until tender, usually 60–90 minutes depending on their age. Use about 3 cups (510 g) cooked chickpeas in the soup and proceed with the recipe. The soaking and separate simmering are not included in the recipe timing, and adding dry chickpeas directly to this tomato-based broth will not give you a reliable cooking time.

Adjust the texture or vegetables. For a smoother soup, blend one or two cups (240–480 ml) of the finished soup and stir it back in; take care with hot liquid and follow your blender’s instructions. For a chunkier version, skip the mashing step. You can replace the potato with 1 cup (150 g) diced sweet potato, which gives the soup a sweeter note, or add a chopped red bell pepper with the onion and carrots for a softer, sweeter vegetable base.

Make it heartier with lentils. Stir in 1 cup (190 g) cooked brown or green lentils along with the chickpeas. They add a firmer, earthy texture and may make the soup thick enough to need an extra ½–1 cup (120–240 ml) broth. Avoid adding uncooked lentils to this version unless you also adjust the liquid and simmer time; acidity from the tomatoes can slow their softening.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers to help them chill evenly. The soup keeps for 3–4 days in the refrigerator. The potato and chickpeas will absorb some broth as they sit, so the leftovers may be thicker than the freshly cooked soup; loosen each portion with a splash of water or broth when reheating.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming throughout and at least 165°F (74°C). Add a little broth if needed and taste again for salt and lemon after heating. For microwave reheating, cover loosely, stir partway through, and check that the center is hot. Do not repeatedly cool and reheat the whole pot.

For longer storage, freeze the cooled soup in meal-size airtight containers for up to 3 months for best quality, leaving a little room at the top for expansion. Thaw overnight in the refrigerator or use a microwave defrost setting, then reheat to 165°F (74°C). Potatoes can become slightly softer after freezing, but stirring the soup well and adding fresh greens or lemon when serving helps restore a fresh-tasting finish.

Frequently Asked Questions

Is this a traditional Ethiopian chickpea soup? It is an Ethiopian-inspired whole-chickpea soup, not a claim to a single traditional recipe. Ethiopian cooking includes many regional and family variations, and chickpeas are also used in dishes such as shiro, which is typically a stew made with chickpea flour rather than whole chickpeas. Here, berbere and the slow-cooked onion base provide Ethiopian-inspired seasoning in an approachable soup format.

How spicy is the soup? Its heat depends mainly on the berbere blend and how much you use. One tablespoon gives a noticeable warmth with many blends, but some are much hotter than others. If you are serving people with different preferences, begin with 2 teaspoons, simmer the soup, and offer more berbere or chile at the table.

Can I use dried chickpeas without soaking them? Not with the timing in this recipe. Dried chickpeas need a much longer cooking period than canned chickpeas, and the tomato-rich broth is not a dependable place to cook them from dry. Soak and simmer dried chickpeas separately until tender, then measure out about 3 cups (510 g) cooked chickpeas for the soup.

What can I use instead of berbere? A mixture of paprika, cayenne, cumin, ginger, cinnamon, and cloves can approximate some of berbere’s warmth. It will be simpler and may taste less complex because berbere blends vary and can contain additional spices. Add the substitute gradually, especially the cayenne, and adjust the seasoning after the broth has simmered.

Why is my soup thicker the next day? Chickpeas, potatoes, and any mashed chickpeas continue to soak up liquid as the soup cools and rests. Stir in water or broth while reheating until it reaches the consistency you like, then check the salt and lemon again. This is normal and does not mean the soup has gone bad if it has been stored safely and is within the recommended refrigerator window.

Can I make the soup ahead? Yes. You can cook it a day ahead, cool it promptly, and refrigerate it; the spices will have time to mingle, and the soup may become thicker. Reheat it until it reaches 165°F (74°C), adding broth as needed. For the freshest color and texture, you can also cook the soup through the potato step ahead, then add the greens during reheating and finish with lemon just before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).