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!)
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.