Berbere Chickpeas and Chard

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x


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∞[/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.

Stock up: get the pantry ingredients you will need: crushed tomatoes, chard, chickpeas

Nutrition:  see the information.