How To make Sweet And Spicy Garbanzo Stew

Chickpea Curry, an (almost) perfect one-pot meal

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???? KEY MOMENTS
00:00 Chickpea Curry in a Hurry
00:11 Prep the Aromatics
01:43 Prepare the spices
02:49 Cook the curry
06:39 Add the greens
08:10 Taste Test!

Spicy Chickpea Stew with Kale | SUPER Healthy and Packed with GOODNESS

EPISODE 761 - How to Make a Spicy Chickpea Stew with Kale | Potaje de Garbanzos y Kale Recipe

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Moroccan Aubergine and Chickpea Tagine (Vegan)

This Moroccan aubergine and chickpea tagine is a hearty vegan meal that’s vibrant and full of flavour. It’s chock full of veggie goodness and you can make it ahead of time as it tastes even better when reheated. Serve this warmly spiced Moroccan stew with lemon and pine nuts couscous for a delicious weeknight dinner.

See the whole recipe at:

Chickpea Stew With Moroccan Spices | Melissa Clark Recipes | The New York Times

Melissa Clark makes a vegetarian stew with chickpeas and rainbow chard.

Produced by: Jenny Woodward

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Chickpea Stew With Moroccan Spices | Melissa Clark Recipes | The New York Times

Curry Spiced Roasted Vegetables with Chickpeas ???? Delicious Vegan Side Recipe that everyone will Love

Sometimes food is just good.
➡️ I’d love to share a recipe for curry-spiced, roasted veggies that look mouthwateringly good no matter what kind of diet you're on.
Follow along with me and learn a new dish you can enjoy on your own or share with friends and family!

One of the best things about this dish is that the mix of colorful veggies makes the presentation part of serving your food easy.
➡️ And, the mix of chives, parsley, cauliflower, chickpeas, sweet potato, onion, herbs, and spices tastes as good as it looks!
Try out this recipe and you may be surprised how easy it is to roast restaurant-quality veggies at home!

???? Let me know in the comments if you liked our Curry Spiced Roasted Vegetables!

▶️ RECIPE INGREDIENT LIST: (3 to 4 servings)

500g Cauliflower - 1 small cauliflower - 4 to 5 heaping cups approx.
500g Sweet potato - 2 medium or 1 large Sweet potato - 4 heaping cups approx.
280g Onion (cut into 1/2 inch thick slices) - 1 medium onion - 2 cups (I have used red onion)
398ml can of cooked chickpeas (home cooked chickpeas will be 275g by weight water NOT included)

▶️ DRESSING:

1/4 cup of Extra Virgin Olive oil (55ml)
4 to 5 garlic cloves - 1 Tablespoon grated/minced
1 Teaspoon Paprika
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/4 teaspoon of pink Himalayan salt)

▶️ GARNISH:

Lemon juice to taste (I have added 2 tablespoons)
1 Cup Green onion (85g) - chopped
1/2 Cup Cilantro (24g) - chopped
Drizzle of a good quality olive oil ( I have used organic cold pressed olive oil)
Black pepper to taste (I have added 1/4 teaspoon)

▶️ METHOD:

To a bowl add the olive oil, grated garlic, paprika, turmeric, ground cumin, cinnamon, cayenne, salt and mix it well. Set it aside.

Wash and chop the Cauliflower and sweet potato. Slice the onion in 1/2 inch thickness. Drain a can of chickpeas. Place the chopped vegetables and chickpea in a large bowl. Pour the dressing over it (every last bit of it :)). Mix it thoroughly so that the vegetables are nicely coated with the spices.

Line a baking tray with parchment paper and transfer the marinated vegetable to it. Spread the vegetables evenly. Preheat the oven to 400F and bake it for about 35 to 40 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.

Once baked remove the tray from the oven and let it slightly cool down. top it with lemon juice, green onion, cilantro, black pepper and a drizzle of olive oil. The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it.

▶️ IMPORTANT TIPS:

- You can cut the vegetables and prepare the dressing in advance and store it in the fridge and when ready mix bake
- The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it
- The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.

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The BEST-EVER Canned Garbanzo Bean Stew | Garbanzos a la Catalana Recipe

EPISODE 778 - How to Make Catalan Garbanzo Bean Stew | Garbanzos a la Catalana Recipe

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***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
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Equipment and Ingredients I use - Amazon Affiliate Links:

MY NONSTICK FRY PAN:


POTS & PANS I USE:


MICROPHONE I USE:


CAMERA I USE:


SWEET SMOKED SPANISH PAPRIKA:


MY CARBON STEEL PAELLA PAN:


MY ENAMELED PAELLA PAN:


SPANISH ROUND RICE I USE:


SPANISH FISH BROTH:


WOOD CUTTING BOARD:


MY FOOD PROCESSOR:


MORTAR & PESTLE:


Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)