Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
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: @yeungmancooking
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Creamy white bean & kale soup | cozy one-pot vegan dinner
Get the recipe:
???? Our brand new weekly meal plan service, Meal Plans by Rainbow Plant Life, is OFFICIALLY LIVE!! Sign up here for a 7-day free trial:
Want more details on how the plans work? Watch this video!
---------------------------------------------------------------------------------------------------------
MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON:
MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
----------------------------------------------------------------------------------------------------------
*IN THIS VIDEO*
Dutch oven:
Microplane:
Soup bowls:
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Nonstick skillet:
My Favorite Knife:
Large Cutting Board:
Linen apron:
Cast iron skillet:
Vitamix blender:
Vitamix 64-ounce container:
All Other Kitchen Equipment:
Film & Photography Equipment:
----------------------------------------------------------------------------------------------------------
SUBSCRIBE for new videos every week!
Learn more about veganism, healthy eating, food photography, social media, and happiness.
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
-----------------------------------------------------------------------------------------------------------
Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
This ONE pot meal is like a warm HUG in a bowl
You're going to love how much comfort you feel with each bite of this vegan black bean stew. It's super easy to make and you'll love the versatility of this dish. You'll also love that it's all made in one dish
Give it a try and let me know what you think!
*There's a part of the video that I say cumin twice on screen. The red ingredient is chili powder
★Recipe ★
????
Timestamps:
00:00 How to Make Vegan Black Bean Stew
3:00 Vegan Black Bean Stew Finished
3:09 Are my groceries trolling me?
3:40 Why Skillet Size Matters?
4:08 Caramelizing Red Onions
5:00 Why Add Salt Early to this Dish
5:23 Swapping Sweet Potatoes
5:53 Am I Being Selfish?
6:15 Swapping Black Beans
6:50 Swapping Coconut Milk
8:00 Thank You ????
✔️Did you make this? Share a photo on IG and use #MakeItDairyFree to be featured!
Thanks so much for watching. We’d love if you could click the “Thumbs Up!” Button, leave a comment below and Subscribe to my channel!
???? Shop Merch! ????
Subscribe to our taste test channel →
Make It Dairy Free Website →
Weekly Newsletter (FREE Top 15 Vegan Recipes when you sign up!) →
Instagram →
Facebook →
Twitter →
Pinterest →
Contact us → makeitdairyfreetoday@gmail.com
Private Facebook Community →
#VeganMeals #VeganDinner
★Products That I Used For This Recipe★
*Affiliate Links for products help me make these videos. Thank you for your support.
Our Photography/Videography Equipment →
*Bear Claw Mitts:
*Black Measuring Cups and Spoons:
*Black Utensils:
*Bowls (Small):
*Colander:
*Cutting Board (Round):
*Garlic Press:
*Glass Mixing Bowls -
*Induction Burner:
*Kitchen Knife Block Set:
*Peeler:
*Pots and Pans:
*White Skillet: (The one in the video is Threshold from Target)
*Wooden Utensils:
-Note: Not all products are exactly as seen in video.
Mexican Tomato & Corn Soup Recipe | Salsa, Nachos | Chef Sanjyot Keer
Full written recipe for Mexican Tomato & Corn Soup
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people
For salsa (Pico De Gallo):
Ingredients:
• Tomatoes 3 medium size (chopped)
• Onions 2 medium size (chopped)
• Less spicy green chillies 2-3 nos. (chopped)
• Lemon juice 1 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper powder a pinch
• Fresh coriander 2 tbsp (roughly chopped)
Methods:
• Add all the ingredients in a mixing bowl and mix well, keep it refrigerated until served with soup.
For tomato corn soup
Ingredients:
• Tomatoes 8-10 medium size
• Oil 1 tbsp
• Onions ½ cup (chopped)
• Garlic 2 tbsp (chopped)
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder ½ tbsp
3. Jeera powder ½ tbsp
• Hot water as required
• Salt to taste
• Black pepper powder a pinch
• Oregano 1 tsp (optional)
• Coriander stems 1 tbsp (finely chopped)
• Green chillies 1-2 nos. (finely chopped)
• Sweet corn ½ cup
• Boiled rajma ½ cup (red kidney beans)
• Vegetable stock/water 750 ml - 1 litre
• Sugar 1 tsp
• Lemon juice to taste
• Fresh coriander a handful
For assembly:
• Nachos
• Cheese
• Salsa (Pico De Gallo)
• Fresh coriander
Methods:
• Start by first washing the tomatoes and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a fine purée.
• Now, set a wok or stock pot on medium heat, add oil, & onions, cook until the onions are translucent.
• Further add garlic and continue to cook on medium flame for 2-3 minutes.
• Lower the heat and add the powdered spices, cook them for 2-3 minutes, add some hot water if it gets dried up and to prevent it from burning.
• Strain the tomato puree using a sieve and add to the wok, if you want to keep your soup little chunky you may choose to add without straining the puree.
• Add salt to taste, black pepper powder a pinch and oregano, stir well and cook for 1-2 minutes, further add coriander stems, green chillies, and stir well, further cover and cook on medium flame for 5 minutes.
• Further add sweet corns, boiled rajma and vegetable stock, you can adjust the quantity of the stock depending how thick or thin you want your soup to be.
• Taste the soup and adjust the seasoning accordingly, add sugar to balance the tanginess of the tomatoes. Stir well and further cover and cook for 7-8 minutes on medium flame.
• Once the soup is cooked, add lemon juice and fresh coriander, soup is ready!
• Serve hot by adding some crushed nachos, some salsa, some cheese and garnish with some fresh coriander leaves. Serve immediately.
The Music I use in All my videos -
(Best for independent creators)
Follow us on all platforms:
Facebook -
Instagram -
Twitter -
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook -
Instagram -
Vegan Black Bean Soup
This vegan black bean soup is packed with protein, hearty and super easy to make. It’s just perfect for a comforting weeknight meal, and it uses budget-friendly, everyday ingredients. Full recipe here:
Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu ⤵️
#MexicanVeganRecipe #RiceAndBeansRecipe #FoodImpromptu #MexicanRecipes #MexicanRiceAndBeansRecipe #EasyVeganRecipes #EasyMexicanRiceRecipe #HealthyVeganRecipes #VeganFood #HealthyRecipes