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Berbere Chickpeas and Chard
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Berbere Chickpeas and Chard

A spicy and delicious chickpea dish featuring berbere seasoning and wilted chard. 

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings

Ingredients

  • 2 cups chard leaves from one large bunch, shredded
  • 1 tablespoon olive oil or coconut oil
  • 2 cloves garlic minced
  • 2 cups chickpeas drained and rinsed if using canned, cooked
  • 2 to 3 teaspoons berbere seasoning
  • 1 1/2 cups tomato puree or strained tomatoes
  • salt to taste (see note)
  • 2 cups farro for serving, or brown rice, cooked
  • parsley for garnish

Instructions

    Cup of Yum
  1. Remove the stems from the chard leaves and chop into ½” wide strips. Heat a 10” skillet or pan over medium-low heat. Add the oil followed by the chard leaves. Cook and stir until the chard leaves are mostly wilted. Stir in the garlic and cook for another minute.
  2. Measure in the cooked chickpeas followed by the berbere spice. Stir and cook for a minute then add the tomato puree. Continue to cook until the dish is hot, 4 to 5 minutes. Taste and add salt as desired.
  3. Divide the cooked grains into two bowls and top with the chickpea mixture. Sprinkle with a heavy hand of parsley before serving.

Notes

  • Tips & Tricks: some pre-blended berbere seasoning contains salt so you will want to taste the dish before adding more. Also, Berbere spice is spicy (it's a chili pepper-based blend). Use accordingly by starting with a small amount (as little as 1/2 teaspoon) and add more to suit your taste. I usually end up with 2 teaspoons.
  • Stock up: get the pantry ingredients you will need: crushed tomatoes, chard, chickpeas
  • Nutrition:  see the information.