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Berbere Chickpeas and Chard

Berbere Chickpeas and Chard with Farro | Naturally Ella

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!)

Read more and see the recipe.

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