Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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How to Make Acquacotta (Tuscan White Bean and Escarole Soup)
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???? Dad's SOOTHING Bok Choy Soup (白菜猪肉汤)!
Watch Daddy Lau teach us how to make bok choy soup with pork! This is such an easy and healthy recipe that's perfect for a quick dinner.
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⏲ CHAPTERS ⏲
00:00 - Intro
00:34 - Background on Bok Choy
01:09 - Prepare pork
02:23 - How to keep bok choy fresh for longer?
04:20 - How to wash bok choy thoroughly
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Italian Sausage Soup Recipe - The Best Soup Recipe
Italian Sausage Soup Recipe - The Best Soup Recipe
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The Best Meatball Recipe | Home Movies with Alison Roman
In the first episode of Home Movies with Alison Roman (that's me), I'm going to be showing you how I make meatballs from my newsletter, cleverly titled, A Newsletter. While a lot of my recipes are inspired by something FUN and WONDERFUL, these ones were inspired by.....something, uh, not great. Anyway, I won't say this is the ONLY way to make meatballs, but I do think it's the BEST. There's isn’t really a “secret” to them, but there are two important steps that make a huge difference:
1. Using bread crumbs instead of fresh bread, and soaking them in a mixture of ricotta and egg for at least 10 minutes. This is essentially the “soak milk in bread” step you’ll find in many meatball recipes, but instead of soaking the bread in milk, soak it in cheese. Cheese is better than milk. Simple math. This means the meatballs will be richer, more flavorful with the added bonus of never having to say now I'm going to soak milk in bread.
2. Searing the meatballs in the pot, *then* making the sauce. Meatballs done on a sheet pan are not bad, but they are not browned, and the browning is what is going to not only make our meatballs taste amazing, but the sauce, too (and yes, I've tested side by side, and YES there IS a difference!). Doing them in a pot is more work, sure, but you reap the rewards in the form of fat and juicy bits and browned, delicious meat that all flavor your tomato sauce as you finish gently cooking the meatballs.
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VIDEO CHAPTERS:
0:00 Start
0:10 Intro to Goodbye Meatballs
0:25 Home Movies with Alison Roman intro
0:34 Prep the ingredients for the meatballs
4:33 Adding the meat to the bread mixture
5:52 Prep for cooking the meatballs
6:45 Prep the ingredients for the sauce
7:16 Rolling the meatballs
7:51 The story behind Goodbye Meatballs
9:39 Cooking the meatballs
12:04 Building the sauce
13:40 Start boiling water for the pasta
13:50 Finish the meatballs in the sauce
14:45 Cooking the pasta
15:04 Serving the meatballs, sauce, and pasta
16:14 Tasting the meatballs
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