Cherchem

Cherchem is a rustic North African Amazigh celebration dish built on steamed whole grains and hearty legumes, a culinary tradition that turns humble pantry staples into a fragrant, festive centerpiece. At its heart are chewy, nutty kernels of wheat berries combined with tender chickpeas and buttery fava beans, all enriched with a savory base of softened onion, golden garlic, and a mellow glaze of tomato paste warmed by North African spices. The grains are traditionally steamed, not boiled, to preserve their shape and bounce, then gently folded with the sauce and finished with a bright squeeze of lemon and a scatter of fresh parsley. Whether served at home for comfort or set out for a special occasion, this version captures the soul of the dish while staying weeknight-friendly.

Ingredients

• 2 cups wheat berries, rinsed
• 1 cup dried chickpeas, soaked and drained
• 1 cup dried fava beans, soaked and drained (optional but traditional)
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 3 tablespoons olive oil, plus more for finishing
• 2 tablespoons tomato paste
• 2 teaspoons paprika
• 1½ teaspoons cumin
• 1 teaspoon coriander
• ½ teaspoon caraway seeds
• ½ teaspoon fennel seeds (optional)
• ½ teaspoon turmeric
• 1 teaspoon freshly ground black pepper
• 1½ teaspoons salt, plus more to taste
• 1–2 pieces bay leaf
• 1 teaspoon harissa (optional, to taste)
• ⅓ cup raisins (optional, for gentle sweetness)
• 1 lemon, cut into wedges
• ¼ cup chopped parsley for garnish
• 6–7 cups hot water (more as needed)

Before You Begin

For the best texture, soak the dried chickpeas and dried fava beans in plenty of cool water for at least 8–12 hours, then drain. Rinse the wheat berries under cool water until it runs clear; this helps them steam up springy and separate.

Step-by-Step: How to Make Cherchem

1. Build the aromatic base: Warm 2 tablespoons of olive oil in a heavy pot over medium heat. Add the diced onion with a pinch of salt, stirring until translucent and sweet. Stir in the minced garlic, then add the tomato paste, paprika, cumin, coriander, caraway seeds, fennel seeds, and turmeric. Let the spices bloom for about 1–2 minutes until fragrant, then season with the black pepper.
2. Make the braising liquid: Pour in 5 cups of hot water, add the bay leaf, and bring to a gentle simmer. If using, stir in the harissa for background heat.
3. Cook the legumes: Add the soaked chickpeas and soaked fava beans. Simmer until just tender but not falling apart, about 45–60 minutes, adding splashes of hot water as needed to keep them barely submerged. Taste and adjust with a little more salt if desired. When ready, ladle the legumes into a bowl with just enough cooking liquid to keep them moist; keep the pot of spiced liquid simmering on low.
4. Steam the grains: Toss the rinsed wheat berries with 1 tablespoon of olive oil and a small pinch of salt. Set them in a steamer insert or a sieve over the pot so the steam from the spiced liquid rises through the grains (keep the liquid at a gentle simmer). Steam until the grains are plump with a pleasant chew, about 30–40 minutes. Fluff once or twice during steaming to encourage even cooking.
5. Combine and finish: Tip the steamed wheat berries into a wide bowl. Fold in the legumes with a ladle or two of the spiced liquid to moisten. If using, add the raisins. Taste and adjust with more salt or a pinch of black pepper. Let the mixture rest for 5–10 minutes so the flavors meld, then finish with a drizzle of olive oil.
6. Garnish and serve: Shower with chopped parsley and offer lemon wedges at the table. A small dish of extra harissa on the side is welcome for those who enjoy more heat.

Tips and Variations

• Texture first: Proper steaming keeps the wheat berries distinct and bouncy. If you must boil, simmer them in lightly salted water until al dente, then drain well before combining with the sauce.
• Gentle spice, not heat: The base flavors come from cumin, coriander, paprika, and a hint of caraway seeds. Add harissa cautiously so it complements rather than overwhelms.
• Sweet balance: A handful of raisins adds traditional, subtle sweetness that plays well with the savory broth and bright lemon.
• Finish with fragrance: Fresh parsley and a ribbon of olive oil give the dish shine and lift at the end.

How to Serve and Enjoy

Bring the platter to the table warm, flecked with parsley and glistening with olive oil. Invite everyone to squeeze a bit of lemon over their portion and, if they like, stir in a dab of harissa. Pair with crisp salads or grilled vegetables. The hearty grains of wheat berries and creamy bites of chickpeas and fava beans make it satisfying enough to stand alone, too.

Troubleshooting

• Grains too firm: Steam the wheat berries a little longer, checking every 5–10 minutes and fluffing to prevent compacting.
• Legumes too soft: Next time, begin checking tenderness around 35–40 minutes and remove them as soon as they are creamy but intact.
• Too dry: Moisten with warm spiced liquid from the pot or a splash of hot water, then recheck salt and black pepper.

Make-Ahead and Reheating

You can prepare the legumes ahead, then steam the grains and combine just before serving. Reheat gently with a splash of hot water to loosen, finish with a touch of olive oil, and refresh with parsley and lemon.