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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Chilli Chana Recipe - Restaurant Style Crunchy Chickpeas - CookingShooking
In this video, we will make Chana Chilli which is a very popular Indian Appetizer with influences from Indo-Chinese Cuisine. This Restaurant Style recipe is something different, extremely crunchy with a wow taste factor. Try it out and share your experience :)
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Ingredients:
Chole / Chickpeas / Kabuli Chana - 1 cup raw, soaked, boiled with salt
Corn Flour - ¾ to 1 cup
Water - to coat
Oil - to deep fry
Oil - 1 tbsp
Garlic - 3-4 tbsp finely chopped
Onion - 1 finely chopped
Green Chilli - 3
Capsicum - ¼ cup
Sriracha / Chili Sauce - 3 tbsp
Soya Sauce - 1 tbsp
Ketchup - 1 tbsp
Vinegar - 1 tsp
Salt - as per taste
Black pepper - as per taste
Sugar - ½ tsp
Greens of Spring Onion
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Chickpea Patties Recipe | The Best Chickpea Recipe Ever!
Chickpea patties is today's recipe. Apart from being delicious, chickpea are a great source of fiber, protein, iron, magnesium... that's why we love them! This is an excellent way to eat them, even the little one will devour these vegan patties. You can also eat them as a burger in your bun, serve them with some salad or with this yummy yogurt sauce recipe you can find also in the video.
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Ingredients for 12 patties:
-240 gr (8 & 3/4 oz) cooked chickpeas
-240 gr (8 & 3/4 oz) cooked potato
-an onion
-a garlic
-a small piece of ginger
-3 tbsp olive oil
-black pepper
-1/2 tsp salt
-1/3 tsp cumin
-a bunch of parsley
For the yogurt sauce:
-1 cup vegan yogurt
-1 tbsp olive oil
-1 tsp lemon juice
-black pepper
-1/2 tsp salt
-1 small grated garlic
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✅Vegan Vegetable Fritters in 15 MINUTES! My family loves them! Even my baby asks me for more!:
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THICK vegan Mayo Recipe made from CHICKPEAS (aquafaba)!
***having trouble making this mayo? We’ve filmed making it in Real Time in this additional episode here
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
LEARN HOW TO MAKE THE ULTIMATE CHICKPEA MAYO WITH NO TOFU OR SOY AND IS THICK LIKE JAPANESE KEWPIE!
LAY HO MA!! You are in for a REAL treat and your life is about to change. This incredible vegan chickpea mayo recipe is the real deal - it is thick, delicious, spreadable, potato salad-able, French fry dip-able, and is super easy to make. Join me in this episode and learn how to make the ultimate vegan mayonnaise recipe using chickpeas and no tofu. Let's begin.
Ingredients:
400ml can of chickpeas (roughly 3/4 cups aquafaba)
1 tbsp lemon juice
1 tbsp canned chickpeas
1 tbsp dijon mustard
1 3/4 cups of grapeseed or vegetable oil (drizzle in a little more for an even thicker mayo)
generous pinch pink salt
(Optional Spicy Mayo) Add 1 part gochujang to 2 parts mayo
how to make easy gochujang -
Directions:
1. Empty the can of chickpea water (aquafaba) into a small saucepan
2. Boil the aquafaba on medium high heat for 5-6min stirring often
3. Add some ice to a large mixing bowl, then place a smaller bowl on top of the ice
4. Pour in the chickpea water and stir until cold
5. Add the lemon juice and 1 tbsp of chickpeas
6. Transfer the mixture to the blender and add the dijon mustard
7. Blend on the highest setting to pulverize the chickpeas. Then, turn it down to medium to medium high
8. Slowly pour in the oil. The mayo will start to thicken up (adjust and pulse the speed if needed)
9. Transfer the mayo to a mixing bowl and add a generous pinch of pink salt. Fold to combine
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Chana Masala | Punjabi Chole Masala | Poori Masala Recipe | Chole Bhature Recipe | Chickpea Recipe
Punjabi Chole Masala | Amritsari Chole Recipe | Chana Masala | Chole Bhature Recipe | Chickpea Recipe @HomeCookingShow
#poorimasalarecipe #punjabicholemasala #amritsaricholerecipe #chanamasala #cholebhaturerecipe #chickpearecipe #poorirecipe #cholerecipe #homecooking
Prep Time: 10 mins
Cook Time: 50 mins
Servings: 4
To Cook Chickpeas
Chickpeas - 2 Cups
Cinnamon & Bay Leaf
Tea Bag - 1 No.
Salt - 1 Tsp
A Pinch Of Cooking Soda
To Make Panjabi Chole Masala
Oil - 2 Tbsp
Whole Spices
( Cinnamon, Bay Leaf, Cumin Seeds )
Onion - 2 Nos
Tomato - 2 Nos
Ginger Garlic Paste - 1 Tsp
Green Chilli - 2 Nos
Turmeric Powder - 1/2 Tsp
Red Chilli Powder - 2 Tsp
Coriander Powder - 1 Tsp
Cumin Powder - 1 Tsp
Garam Masala - 1 1/2 Tsp
Amchoor Powder - 2 Tsp
Salt - 1 Tsp
Water - 1/2 Cup
Anardana Powder - 2 Tsp
Kasuri Methi - 1 Tsp
Ghee - 2 Tsp ( Optional )
Method:
1. Soak the chickpeas overnight and then transfer them to a pressure cooker along with water, tea bag, cinnamon, bay leaf, salt and baking soda.
2. Close the lid and cook the chickpeas for 2-3 whistles on a medium low flame.
3. Remove the cinnamon stick, bay leaf and tea bag. Keep the chickpeas aside.
4. Take oil in a wide kadai and add the whole spices. Add onions and saute until they are golden brown in colour.
5. Now add the ginger garlic paste and saute. Add in the tomatoes, green chillies and cook until they are soft and mushy.
6. Add turmeric powder, red chili powder, coriander powder, cumin powder and garam masala. Mix well and add salt. Mix again.
7. Add the cooked chickpeas and water.
8. Close the kadai and cook the curry for 10 mins on a medium flame.
9. Add the anardana powder, kasuri methi and ghee.
10. Mix well, turn off the stove and transfer it to a serving bowl.
11. Garnish with chopped coriander and ginger juliennes.
12. Serve it hot with freshly made hot pooris or bhature.
Hello Viewers,
Today we are going to see Punjabi Chole masala curry with perfect ingredients and measurements to get that authentic taste. This curry is made with chickpeas as we all know. They are quite healthy and tasty too. This curry is a great combination for pooris and bhatura. So whenever you make them, prepare this curry and serve it along with some onion slices, lemon slices and vegetable salad. Trust me, the whole combination is going to be heavenly. Now, I have used a few special ingredients to get that rich enhanced taste. So watch the video right away to know what the secret ingredients are. Do try the recipe and enjoy it with your family and friends.
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Coconut Chickpea Recipe | Easy Vegetarian dinner idea | Coconut Milk Basmati Rice
LEARN HOW TO MAKE COCONUT CHICKPEA BASMATI RICE RECIPE
LAY HO MA!! This rice dish is a real treat. It's incredible fragrant, salty, sweet, smokey, and absolutely delicious. Join me and learn how to make this beautiful coconut chickpea fried rice recipe. Let's begin.
Ingredients:
1 cup basmati rice
1 cup coconut milk
1/2 red onion
1/4 cup hazelnuts
1 cup broccolini (chopped)
1 tbsp coconut oil
1 cup canned chickpeas
1/2 tbsp garlic powder
1 tsp chili powder
1 tbsp smoked paprika
2 tsp turmeric
generous pinch of salt
1/2 cup shredded coconut
few sprigs cilantro
Directions:
1. Place 1 cup of basmati rice into a small sauce pan. Wash and drain the rice a couple of times to get rid of the excess starch
2. Toast the rice for a couple of minutes on medium high heat. Then, add in 1 cup of coconut milk
3. When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min
4. Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini
5. After 15min, turn the heat off and let the rice steam further for 10min
6. Heat up a non stick pan on medium heat. Add the coconut oil
7. Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt
8. Add in the hazelnuts and broccolini
9. Sauté for 3-4min
10. Add the shredded coconut. Sauté for another couple of minutes and taste and adjust the seasoning if needed
11. Plate the rice and add the coconut chickpeas on top. Garnish with some freshly chopped cilantro
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If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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