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
- [url]2 to 3 teaspoons Frontier Co-op Berbere seasoning∞https://www.frontiercoop.com/frontier-organic-berbere-seasoning-2-3-oz/[/url]
- 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.
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.
Nutrition: see the information.