Add image and markdown file for vegan-ethiopian-berbere-spiced-chickp…

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src/content/posts/2024-12-20-vegan-ethiopian-berbere-spiced-chickpea-stew-6455.md

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+---
+title: "Vegan Ethiopian Berbere Spiced Chickpea Stew"
+description: "A comforting and flavorful Vegan Ethiopian Berbere Spiced Chickpea Stew, perfect for warming up on a chilly day with rich spices and hearty vegetables."
+tags:
+  - "vegan"
+  - "ethiopian-cuisine"
+  - "berbere"
+  - "chickpea-stew"
+  - "comfort-food"
+  - "Nia"
+figureRecipe: 
+  caption: "Vegan Ethiopian Berbere Spiced Chickpea Stew"
+  imageSrc: "./src/media/2024-12-20-vegan-ethiopian-berbere-spiced-chickpea-stew-6455.png"
+  imageTitle: "Vegan Ethiopian Berbere Spiced Chickpea Stew"
+  imageAlt: "Image of vegan Ethiopian chickpea stew in a bowl, with cilantro, spices, side of basmati rice, and injera on a wooden table in natural light."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Today's dish is a vibrant, flavorful, and comforting Vegan Ethiopian Berbere Spiced Chickpea Stew. This hearty meal combines the heat of berbere spice with the richness of chickpeas, creating a delightful fusion that's sure to warm you up and tickle your taste buds.
+
+## Ingredients
+
+- 2 tablespoons olive oil
+- 1 large onion, finely chopped
+- 4 cloves garlic, minced
+- 1 tablespoon ginger, grated
+- 2 tablespoons berbere spice mix
+- 1 teaspoon cumin
+- 1 teaspoon paprika
+- 1 can (400g) diced tomatoes
+- 1 can (400g) chickpeas, drained and rinsed
+- 4 cups vegetable broth
+- 1 large carrot, diced
+- 1 red bell pepper, chopped
+- Salt and pepper to taste
+- Fresh cilantro, for garnish
+
+## Instructions
+
+1. Heat the olive oil in a large pot over medium heat.
+2. Add the chopped onion and cook until translucent.
+3. Stir in the garlic and ginger, cooking for another minute until fragrant.
+4. Mix in the berbere spice, cumin, and paprika, stirring continuously for about 2 minutes.
+5. Pour in the diced tomatoes and bring to a simmer.
+6. Add the chickpeas, vegetable broth, carrot, and bell pepper. Bring the mixture to a boil, then reduce to a simmer.
+7. Cook for 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
+8. Season with salt and pepper. Garnish with fresh cilantro before serving.
+
+Enjoy this delicious Vegan Ethiopian Berbere Spiced Chickpea Stew with a side of fluffy basmati rice or fresh, homemade injera for a complete meal. It's perfect for a cozy dinner or as a nutritious option for your meal prep!
+
+*Nia*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 265, Fat: 9g, Carbohydrates: 39g, Protein: 10g&nbsp;</td></tr><tr><th>Preparation Time</th><td>45 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Possible allergens include garlic and chickpeas&nbsp;</td></tr></table>
+