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Homemade Berbere Chickpeas and Chard photo

Berbere Chickpeas and Chard

This Berbere Chickpeas and Chard is a vibrant, nutrient-packed dish that combines earthy greens and spicy chickpeas for a meal you'll crave!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Ethiopian
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

  1. Start by washing the chard leaves thoroughly. Remove the stems and shred the leaves into bite-sized pieces. Mince the garlic and have your cooked chickpeas ready. If using canned chickpeas, make sure to drain and rinse them well.
  2. In a large skillet, heat the olive or coconut oil over medium heat. Allow it to warm for about a minute until it shimmers.
  3. Add the minced garlic to the skillet and sauté for about 1-2 minutes, or until fragrant. Be careful not to let it burn, as burnt garlic can impart a bitter flavor.
  4. Stir in the cooked chickpeas and sprinkle in the Berbere seasoning. Mix well to coat the chickpeas with the spices. Sauté for another 2-3 minutes to allow the flavors to meld.
  5. Pour in the tomato puree and stir to combine. Let the mixture simmer for about 5 minutes, allowing the sauce to thicken slightly.
  6. Fold in the shredded chard leaves, cooking until they wilt and soften, about 3-5 minutes. The chard should retain its vibrant green color.
  7. Taste the dish and add salt to your preference. Serve the Berbere chickpeas and chard over a bed of cooked farro or brown rice, garnished with fresh parsley for a burst of color and flavor.

Notes

  • For a protein boost, consider adding diced tofu or tempeh along with the chickpeas.
  • This dish can easily be scaled up for meal prep; it keeps well in the refrigerator for up to 4 days.
  • Adding a squeeze of lemon juice before serving can brighten up the flavors.