Spiced Chickpea and Collard Greens Stir-Fry with Garlic and Berbere

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and nutritious stir-fry combining hearty chickpeas and tender collard greens with bold berbere seasoning and garlic. This African recipe (vegan), ready in about 25 minutes, pairs canned chickpeas, drained and rinsed, garlic cloves, minced, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Ethiopian cuisine 220 cal/serving

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Ingredients

1 1/2 cups canned chickpeas, drained and rinsed
4 cups collard greens, stems removed and chopped
3 garlic cloves, minced
1 tbsp berbere spice blend
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/4 cup water

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 2: Add 1 1/2 cups drained chickpeas and 1 tbsp berbere spice blend. Stir and cook for 3 minutes until chickpeas are coated and spices toast lightly.
Step 3: Stir in 4 cups chopped collard greens and 1/4 cup water, cover the skillet, and cook for 5 minutes until greens wilt and become tender.
Step 4: Remove the lid, season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Stir well and cook uncovered for another 2 minutes until any excess liquid evaporates.
Step 5: Serve warm as a side dish or with injera for a nutritious vegetarian meal.