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Berbere Chickpeas and Chard

This Berbere Chickpeas and Chard is a vibrant, protein-packed dish bursting with flavor!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

For the Dish:

  • 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)

Instructions

Cooking Instructions:

  • Start by washing the chard leaves thoroughly. Remove the stems and chop the leaves into bite-sized pieces. Set them aside.
  • In a large skillet, heat the olive or coconut oil over medium heat. Allow the oil to warm up for a minute.
  • Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to let it burn.
  • Introduce the chopped chard leaves to the skillet. Sauté for 3-4 minutes until the chard is wilted and tender.
  • Add the cooked chickpeas and 2 to 3 teaspoons of Berbere seasoning to the skillet. Stir well to combine and let the flavors meld for 2-3 minutes.
  • Pour in the tomato puree, season with salt to taste, and stir everything together. Allow the mixture to simmer for about 5 minutes, letting the sauce thicken slightly.
  • Serve the Berbere chickpeas and chard mixture over a bed of cooked farro or brown rice. Garnish with fresh parsley for an added pop of color and freshness.

Equipment

  • Large Skillet
  • Wooden Spoon
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Serving bowls

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Feel free to substitute chickpeas with lentils or black beans.
  • Experiment with seasonal vegetables to enhance the dish's flavor and nutrition.