Ethiopian Collard Greens with Chickpeas (gomen)
While Ethiopian and Eritrean cuisine is known for its mouthwatering and meat-filled wat stews and the sauteed stir fry tibs, not all of the dishes have meat. In fact, many in Ethiopia are vegetarian or vegan, choosing to live off the land and enjoy the produce and flavors of the plants, fruits, grains, and vegetables in it. Because of the high demand for delicious vegetarian and vegan dishes, some truly amazing foods have been introduced. One of them is gomen, a combination of sauteed collard greens and spiced chickpeas.
Gomen is a classical dish enjoyed in most parts of Ethiopia. It is not as spicy as some of the other popular ones, making it a good choice for those who can’t take the heat. In some places it is served as a side dish with a main course but in others it is the main course itself. Whichever way you have it, it is sure to be a meal to remember.
Making Ethiopian Collard Greens with Chickpeas (Gomen)
To make gomen, you’ll need a few things. Collard greens are the main ingredient (although you could use mustard greens or even spinach). You’ll also need the ever-present red onions, as well as chickpeas, water, olive oil, garlic, tomatoes, and jalapenos. To top it off, you’ll need the signature spices of cardamom, cumin, and salt. This flavorful blend of spices and herbs brings out the best in the greens and makes a super healthy yet sophisticated dish.
With a dish this tempting, I don’t know how someone could refuse to make this. I think the pictures and description speaks for itself, so what are you waiting for? If you plan on making this dish, be sure to let us know how it comes out! Send your pictures and thoughts to @gokoshercowboy on Instagram! Enjoy the meal!
Ethiopian Collard Greens with Chickpeas (Gomen)
DESCRIPTION
INGREDIENTS
- 1½ pounds collard greens. optional: mustard greens of fresh spinach (stemmed and finely chopped)
- 16 ounces chickpeas (canned, drained)
- 1 red onion (minced)
- 2 tablespoons water
- 4 tbsp. extra-virgin olive oil
- 2 cloves garlic (minced)
- 1 tomato (finely chopped)
- 1 jalapeño pepper (sliced)
- 1 teaspoon cardamom (ground)
- 1 teaspoon cumin (ground)
- ¾ teaspoon salt
INSTRUCTIONS
- Bring a large pot of water to a boil over high heat. Add chopped collards and cook until soft, about 15 minutes. Drain well in a colander.
- Add onion and 2 tablespoons water to the pot and cook over medium heat, stirring often, until the onion is translucent, 4 to 5 minutes. Add chickpeas, oil and garlic and cook, stirring, for 1 minute. Add tomato and jalapeño; cook, stirring a few times, for 5 minutes. Add collards and stir, cover and cook, stirring once or twice, for 10 minutes.
- Reduce heat to medium-low. Stir in cardamom and cumin, cover and cook for 3 minutes. Remove from heat. Add salt.
NUTRITION
See more Ethiopian recipes here.
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