This is an Ethiopian-inspired chickpea stew for the fall/winter season. It does take some planning, but I have seen that soaking raw red kidney beans and cooking them over three hours results in a better stew than using canned beans. I am offering a substitute for the Berbere spice, which is a quintessential spice in this recipe. You can find this spice at your local Ethiopian store or on Spice and Tea Exchange.
It can be challenging to make a delicious vegetarian plant-based appetizer for your vegan and vegetarian friends. However, these sliders are easy to make and can be made on a student budget :) I love making these sliders, especially when I can serve these sliders with store-bought chutneys and a simple side salad.