Cherchem: Wheat berries with broad beans

A simple and traditional recipe straight out of Kabylie. Today, with modern techniques and ingredients, this comforting and well-rounded dish is easier to prepare than ever.


  • 2 cups of durum wheat berries (or cheat and use Ébly!)
  • 1 cup of broad beans (frozen or dried)
  • 1 cup of chickpeas (tinned or dried)
  • Salt
  • Black pepper
  • Cumin
  • 2 tablespoons of olive oil


  1. If you’re using regular durum wheat, you’ll need to soak it overnight and boil it for 4 hours until tender. We like to cheat and use Ebly, which is pre-cooked and takes 10 minutes!
  2. If using dried chickpeas and broad beans, you’ll also need to soak them overnight and boil for a couple of hours. However, if using frozen beans and tinned chickpeas you can throw them straight in with the Ebly and boil them all together for 10 minutes.
  3. Season with salt, pepper and cumin to taste.
  4. Drizzle with olive oil and serve with crusty bread.

Cooking fresh or frozen beans for just ten minutes keeps them nice and sweet and full of goodness.