Post sponsored by Frontier Co-op. See below for more details.
The first time I picked chard at the CSA, I was enamored with the beautiful color and the large, tender leaves. I had, up until that point, never encountered the greens. I researched, cooked, and fell in love with chard but over the years, I’ve found I don’t use it nearly as often. This year I planted two containers of chard. I’m hoping to have more of this beautiful chard in my life, hopefully in dishes like these Berbere chickpeas.
I typically like making my own spice blends but I also keep a select few pre-blended mixes on hand for quick meals. This Ethiopian Berbere blend relies on chilis, paprika, and a handful of warming spices- a perfect compliment to greens and beans. What I like about Frontier’s blend is that there’s still a kick but it’s not as spicy as other blends (or homemade versions) I’ve had before. Of course, start out with a smaller amount and gradually add more seasoning to suit your taste (and spice-level comfort!)
Berbere Chickpeas and Chard
A spicy and delicious chickpea dish featuring berbere seasoning and wilted chard.
- 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 Frontier Co-op Berbere seasoning
- 1 1/2 cups tomato puree (or strained tomatoes)
- Salt, to taste (see note)
- 2 cups cooked farro or brown rice, for serving
- Parsley, for garnish
- 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.
- 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.
- Divide the cooked grains into two bowls and top with the chickpea mixture. Sprinkle with a heavy hand of parsley before serving.
by Erin Alderson
Tips & Tricks: Frontier’s 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.
Step by Step
Greens: Kale and collards are good substitutes for the chard. You could also use spinach but add it at the end since it wilts quicker than the chard.
Yogurt: I love to find balance in my cooking and the yogurt really brings the balance to this meal. I find the slight tartness from plain yogurt helps cut through the heat and really helps the flavor of the spices shine.
Red Lentils: Make this into more of a stew by replacing the beans with red lentils. Use 1 cup red lentils and cook in 2 cup water until tender. Add to the pan with the chard and follow the recipe (adding more liquid as needed).
Disclosure: This recipe was created in partnership with Frontier Co-op. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.