Need lunch or dinner in a hurry? These easy chickpea wraps are the answer! I give you three amazing ways to make these 20 Min wraps: berbere, buffalo cajun, and lemon pepper!

When I’m having a busy day, I just get out a can of chickpeas, add some spices or sauces with or without some aromatics , sauté and then add them to either tacos or wraps. I make some crunchy topping or some salad to go with it. Sometimes I’ll add some cooked greens or grains! These are super versatile and perfect for 20 min weeknight meals.

Chickpeas with Buffalo sauce + Cajun spice topped with crunchy celery and vegan ranch, chickpeas sautéed with onion and Ethiopian berbere spice, topped with tomato and onion, and Chickpeas sautéed with my lemon pepper sauce and served with cabbage or lettuce. You can serve these in wraps, in sandwiches, too a salad or grain bowl and what not!
These are some of my favorite ways to make a quick lunch or dinner. My husband just loves the Berbere chickpea wraps. 

Why You’ll Love Chickpea Wraps

• quick, easy lunch or dinner
• versatile recipe – use what you have or make what you’re craving!
• lots of protein and veggies
• tons of flavor!
• make-ahead option, great for meal prep

More Vegan Lunch Ideas

• Lentil Quinoa Salad
• Club Sandwich
• Samosa Wraps
• Spicy Avocado Chickpea Salad Sandwich
• Chickpea Tahini Salad Sandwich

Continue reading: Easy Chickpea Wraps, 3 Ways (Berbere, Buffalo Cajun, Lemon pepper)

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Everyone loves a sheet pan dinner. Everything we love about a one-pot dinner flipped onto a sheet pan. I mean, what’s better than dumping some ingredients onto a sheet pan, popping it into the oven, setting a timer, and letting the oven do its magic while you move on to more fun things.

This vegan sheet pan dinner can be left completely unattended apart from the odd peek through the oven door. Clean-up is minimal as well because, again – just one pan.

Ok, we have one more dish because we make a little tahini sauce on the side to drizzle the sheet pan dinner with after cooking. While the tahini sauce is optional, it is totally recommended because the creaminess of the tahini really lifts the whole dinner to a completely new level of delish.

What makes this sheet pan dinner exceptionally good is the use of berbere – a spicy Ethiopian spice blend that contains over a dozen different ingredients.

Amongst them are red chili peppers, fenugreek, and ginger, as well as other warming spices like coriander, cardamom, allspice, cumin, peppercorns, cloves, and cinnamon.

You can find berbere in the spice or international section of any well-stocked supermarket or get it online or make your own!

More vegan sheet pan dinners:

• Sheet Pan mediterranean dinner with roasted root veggies  
• Sheet Pan Thanksgiving Dinner (Vegan)
• Sheet Pan Veggie Dinner with miso maple dressing 
•  Sheet Pan Fajitas Dinner with Chipotle Garlic Sauce 
• Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing
• 8 Crave-Worthy Vegan Sheet Pan Dinners

Continue reading: Berbere Sheet Pan Dinner

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This easy chickpea bowl takes just 20-25 mins to put together and tastes out-of-this-world delicious. The flavors are bang on but the prep time is minimal. As a base, you can use cooked rice or quinoa or couscous, or other grains of choice.

For the seasoned chickpeas, add all the Berbere chickpea ingredients to a skillet and let them simmer away while you slice and prep your blueberry salad.

When it comes to assembling your chickpea bowl you can get as creative as you want and use any leftover cooked grains, roasted veggies, or torn-up chunks of flatbread and you have a spicy and refreshing summer bowl that tastes phenomenal. You can also change up the format and serve these as wraps or tacos or in lettuce cups!

This Ethiopian spice mix with red chili peppers, fenugreek, and ginger blended with warm spices like coriander, cardamom, allspice, cumin, peppercorns, cloves, cinnamon, and some lesser-known spices such as korarima, ajwain, and long pepper has so much complex flavor.  Depending on the brand and the recipe, the blend can be quite hot or moderately hot.

It adds amazing flavor to dishes and also adds quite a bit of heat to this chickpea bowl so if you don’t like spicy food, you might want to be careful when adding the berbere.

For those of you who love spicy food, I have great news. Did you know that eating spicy things actually helps you cool down on a hot day? The spice raises your internal temperature to match the temperature outside. Your blood circulation increases, you start sweating a bit and once your moisture has evaporated, you’ve cooled off.

I usually use the Berbere blend from world spice, our local spice shop that has a fabulous collection of organic and sustainable spices. You can also make your own using my recipe from my books or here.

Why you will love the Berbere chickpea bowl

• its Glutenfree Nutfree soyfree
• Easily made oilfree
• the chickpeas come together in 15 mins
• serve up the chickpeas in tacos or wraps. Change up the salad as needed
• use lentils or other beans for variation

More Bowl recipes:

Vietnamese Inspired Caramelized Pork Bowls with Lentils

Sheet Pan Roasted Root Vegetable Bowls with Mediterranean Dressing

Vegan Pizza Bowl

Spicy Bbq Cauliflower Salad Bowl

More Berbere spice recipes

Chickpea Spinach Pie with Berbere Spice

Ethiopian Berbere Chickpea Pizza with Tahini Garlic Dressing

Berbere Spiced Jackfruit Tacos – 1 Bowl

Berbere Roasted Kabocha Squash with Tahini Dill Dressing

Continue reading: Berbere Chickpea Bowl

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If you love samosas, this Ethiopian Vegan Lentil Pie – aka Sambusa Pie – will be your new favorite thing to eat!

Sambusa is common street food and a very popular snack in Ethiopia where it would be served fresh off the fryer. While they can have many different fillings, this vegetarian version with lentils is my favorite. It’s savory and flavorful and wonderfully satisfying!

You read pie and your mind immediately jumps to “time-consuming” and “finicky”? Oh, you will love this part: the pie crust is made from store-bought vegan puff pastry!

Yes, we take the shortcut here, and trust me, you will not regret it! The filling has so much flavor and makes for an amazing snack or side!

Is Puff Pastry Vegan?

Puff Pastry — flaky, buttery goodness and obviously not always vegan. In fact, puff pastry is traditionally made with butter and usually brushed with egg before baking.

However, many store-bought puff pastries are made without dairy or egg because it makes them more shelf-stable so check your grocery stores for those accidentally vegan puff pastry.

To make Sambusas, use spring roll wrappers dough. Shape into cones, fill, Fold and seal using a mix of flour and water and bake at 400 deg F until golden.

More Ethiopian Recipes:

• Ethiopian Inspired Mushroom Tibs Stir-Fry
• Ethiopian Berbere Chickpea Pizza with Tahini Garlic Dressing
• Atakilt Wat Ethiopian Cabbage Potato Carrots
• Kik Alicha – Split Pea stew

Continue reading: Vegan Lentil Sambusa Pie

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Here’s an easy Vegan Ethiopian-style Mushroom Stir-fry that is delicious and quick to make but tastes wonderfully complex. Pleasantly spicy, savory, and delicious.

Ethiopian the cuisine after Indian that is a favorite in my home. The spices and slow roasted flavors are addictive. I have a few Ethiopian inspired options on the blog. I wanted to make some tibs, a traditional Ethiopian dish that typically refers to cubes of meat such as beef, poultry, or lamb. The protein and prep varies from recipe to recipe so does the amount of spiciness and there are versions with and without added bell pepper.

The meatiness of button mushrooms makes them a great substitution here. They withstand sauces while maintaining some texture. Any mushrooms like portabella, white, cremini or other thick mushrooms will work.

Berbere spice blend is a deeply earthy-meaty-umami- spicy blend. The key ingredients are usually red chili peppers, fenugreek, and ginger. The heat from the chili comes after you have eaten a couple of bites and I would call this mushroom dish very moderately spicy. Depending on the brand the spicy ness varies. if you’d like less heat, start with less and add more if needed.

Ingudai tibs can be served with injera bread for a delicious vegan Ethiopian meal. To up the protein even more, serve them with split pea stew Kik alicha , Ethiopian lentil stew (missir wot). Another great side would be potato cabbage atakilt wat and the various lentils and some injera or flatbread.

More Ethiopian recipes:

• Ethiopian Spiced Tacos
• Split Pea stew-kik alicha 
• Injera Bread
• Lentils in Garlic Ginger Sauce

Continue reading: Ethiopian Inspired Mushroom Tibs Stir-Fry

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I’ve had a dislike, somewhat ok relationship with most squashes. I had a similar not so like with Tofu in the beginning months of my vegan transition. I started cooking with tofu and learnt to make my versions of dishes with it which helped me choose the method of cooking and the spices and flavors that I like and that helped make it more likeable. I started using squashes in baked goods and now if I make them roasted they usually get spiced liberally.

So I am still on a berbere run. Berbere blend is an Ethiopian spice blend and adds amazing flavor however you use it. You can make your own or get some online or from spice shops. You do have to try these roasted winter squash slices with berbere or use garam masala or baharat from my book(I am salivating already thinking of baharat on some roasted veggies). You will be surprised how well they work together. Use a dressing of choice like tahini garlic dill or vegan ranch. The whole squash gets roasted! So no work out needed to slice the raw squash. 

We are celebrating the UK Book Launch this week! Giveaway on Facebook here. 

Continue reading: Berbere Roasted Kabocha Squash with Tahini Dill Dressing

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OMG you all, this Berbere Spiced Jackfruit is like pulled jackfruit on crack! Berbere crack. Make a triple, no quadruple recipe and freeze and make tacos, wraps, sandwiches or what not. Just make it.

It takes 15 Minutes to put together. Process everything in a processor to shred. Mix in the spices, spread on a sheet, bake and Done! No saute-ing needed. No extra flavoring, caramelizing or crisping steps. You can make your own Berbere Blend or get some online. 

Let me tell you what is going to happen when you try this spiced jackfruit. You will remember the flavor burst from every bite, and promptly forget all other jackfruit tacos! It is so good.

Continue reading: Berbere Spiced Jackfruit Tacos – 1 Bowl

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Do we need more chickpeas on pizza recipes, yes of course! This pizza is more like a flatbread with an olive oil glaze, tomatoes and onions, a generous layer of chickpeas tossed in Ethiopian berbere spice blend. Once baked, it is finished with a tahini dressing, or other creamy dressing or use lemon juice. 

The crust is my 20 minute crust. It is a simple crust where the flour, water, yeast is mixed up to a loosely formed soft dough, no kneading necessary. Let it sit for 5-10 mins, shape, add layers. See Crust video on this post. For the pictured crust, Iused half whole wheat and half white flour.

I work in parallel for the pizza so the crust sitting close to the heating oven gets plenty rise time while I prep the layers and add them. The chickpeas are tossed with berbere spice, salt, garlic. The veggies sliced thin. The dressing can be made from scratch or use vegan mozzarella shreds or vegan ranch. Bake and done. For variations, use other beans or lentils or a mix of chickpeas and veggies such as zucchini, mushrooms, or partially cooked cauliflower.

Berbere ideally is a paste made by simmering the whole spices with onion and garlic, then blended and used. I use a dry spice mix for this recipe (see from scratch recipe below). Use premade berbere or use other spice blends like Shawarma or Garam masala as both pair well with creamy tahini based dressing. You can easily make this baked on a large tortilla for a tortilla pizza or roll up into a wrap. Cook the spiced chickpeas on stove top or bake until crisp and use with veggies, lettuce, tahini dressing. 

Make this and let me know in the comments how it turned out! I love hearing from you. Do post pictures and tag me on instagram or post on my facebook page.

Continue reading: Ethiopian Berbere Chickpea Pizza with Tahini Garlic Dressing

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Jump to Recipe   

 Teff Love: Adventures in Vegan Ethiopian Cooking was definitely my most anticipated book this year. I have always been intrigued by Ethiopian food. It has layers of complex flavors just like Indian food which cannot immediately be interpreted and need a bit of know how of the spices and methods used. 

And this book demystifies all that. From the basics about the spices, making your own berbere and seasoned oil to many authentic and fusion dishes. The seasoned oil is highly addictive. It’s amazing how a few spices that I use quite often, in a combination that I have not used before (nigella and carom seeds!), in a method I have not used often (slow simmered instead of the usual high heat tempering in Indian food), lead to a deep complex flavor. 

I made the berbere paste and seasoned oil and the planned out the menu for the next day! Mushrooms in rosemary onion wine sauce, Red lentils in spicy sauce, Ethiopian roasted Brussels sprouts and Brown lentils in flavorful garlic-ginger sauce and freshly made Injera!

That was one feast! I have many recipes that I have book marked to try like the Awaze tofu, azifa salad, butecha, tofu dumplings. many more lentil and split pea dishes and the teff brownies!

Continue reading: Teff Love Review + Ye’difin Misser Alicha -Lentils in Garlic-Ginger Sauce Recipe.

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Atakilt Wat – Ethiopian Cabbage Potato Carrots. Easy spiced side full of amazing flavor. free of Dairy, egg, corn, soy, yeast, nut, gluten, grain. 

Jump to Recipe   

Seattle has an abundance of Ethiopian food. After Indian, Ethiopian is always the next choice when we want some spice and deep flavors in the meal. The veggie platter filled with 2 to 4 different simmered lentil dishes, greens, simmered okra, cabbage pcarrot wat, all served up over the huge Injera. There are several Ethiopian restaurants in Seattle. A lot of them however are usually a miss when it comes to maintaining the taste and quality of the food. Or maybe I am picky Seattle-lites, what is your favorite Ethiopian restaurant?

Atakilt Wat/ Atkilt wot is a cabbage side that is so close to the Indian cabbage dishes and yet has its own flavor profile. The traditional recipe may or may note use uses niter kibeh which is butter/ghee slow-infused with whole spices like cardamom, cinnamon, fenugreek, cloves, ginger, garlic etc. by cooking everything on low heat for hours. You can make niter qibe/ kibeh with coconut or olive oil(see my second book for a recipe) and use about a Tbsp in this recipe instead of all the spices and oil. Since I don’t usually have the infused oil ready, I add the spices to oil in the second step to infuse the oil while cooking (indian food style) for my interpretation of atakilt wat. You can omit the spices. Cook the dish at lower heat for best results.  Serve with Ethiopian flat breads or other flat breads and lentil stews.  

More Ethiopian from the blog. 

Kik Alicha – split Pea stew

Ethiopian flat bread Injera – Instant and fermented versions

Missir Wat 

Yedifin Missir Alicha.

Fusion Ethiopian Berbere Chickpea Pizza

This is a simplified version of the traditional wat. 

Steps:
cook the onion, garlic, ginger for 5 minutes. 
Add all the spices and cook to infuse the oil to make a quick niter kibeh.



Add the veggies, cover and cook until tender. 



Serve hot. 

Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat).

*The veggies get cooked in their own moisture. If they start to stick (depends on your lid, type of pan, moisture in the veggies), add splashes of water or broth and mix in and continue to cook.

Video:

 

 

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Atakilt Wat - Ethiopian Cabbage Potato Carrots. Vegan Gluten-free Recipe

Atakilt Wat - Ethiopian Cabbage Potato Carrots. Easy spiced side full of amazing flavor. free of Dairy, egg, corn, soy, yeast, nut, gluten, grain.

Course Side

Cuisine ethiopian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 2

Calories 259kcal

Author Vegan Richa

Ingredients

• 2 tsp olive oil or vegan butter divided
• 2 cloves garlic minced
• 1 tsp minced ginger
• 1 green chili chopped (optional)
• 1/2 cup chopped onion
• 1/4 tsp cumin powder
• 1/2 to 3/4 tsp turmeric powder
• 1/4 tsp fenugreek seeds or powder
• 1/4 tsp cardamom powder
• 1/4 tsp cinnamon powder
• 1/8 tsp cloves powder
• a generous dash of black pepper
• 3/4 cup sliced carrots
• 2 medium potatoes chopped, 1.5 loaded cups
• 1/2 head of cabbage finely chopped
• 1/2 tsp salt

US Customary - Metric

Instructions

• In a large skillet, add 1 tsp oil and heat at medium-low. Once hot, Add garlic, ginger, chili, and onion. Mix, cook for 4 minutes.
• Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden.
• Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between.
• Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and Cook for another 15 minutes or until the potatoes are tender. *
• Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)

Video

Notes

*The veggies get cooked in their own moisture. If they start to stick (depends on your lid , the pan, moisture in the veggies), add a couple of splashes of water or broth and mix in and continue to cook.

Nutritional values based on one serving

Nutrition

Calories: 259kcal | Carbohydrates: 48g | Protein: 9g | Fat: 5g | Sodium: 753mg | Potassium: 1419mg | Fiber: 13g | Sugar: 10g | Vitamin A: 8240IU | Vitamin C: 113.9mg | Calcium: 176mg | Iron: 8.7mg

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