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
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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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Make a Vegetable Stew with Fennel - DIY Food & Drinks - Guidecentral
Guidecentral is a fun and visual way to discover DIY ideas, learn new skills, meet amazing people who share your passions and even upload your own DIY guides. We provide a space for makers to share their handmade crafts, home decor projects, fashion and beauty tips, homemade recipes and other life hacks with our global community.
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About this DIY project:
- Title: Make a Vegetable Stew with Fennel
- Maker: Lenasophiya -
- View the full step-by-step tutorial on Guidecentral:
Supplies:
- cabbage
- fennel
- leeks
- carrots
- potatoes
- tomato paste
- sausage
- vegetable oil
- salt,pepper, cinnamon.sugar
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BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
???? Printable Black Bean Soup Recipe:
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► IN THIS VIDEO:
Cast Iron Pot:
► ALWAYS IN MY KITCHEN:
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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#blackbeansoup #souprecipe #vegetarian
Easy Butter Bean Stew
This easy butter bean stew is warming and flavourful, yet it takes just 25 minutes to make. It's a naturally vegan recipe that's filling and tasty, just perfect for those super busy weeknights.
Full recipe at:
????Bean And Tomato Vegetable Soup - Glen And Friends Cooking - Vegetable Soup Recipe
????Bean And Tomato Vegetable Soup. Stuff In Our Cupboard - Glen And Friends Cooking - Vegetable Soup Recipe.
This is a super easy vegan / vegetarian bean and tomato soup.
Ingredients:
Olive oil
2 onions, diced
4 garlic cloves, minced
½ small celeriac bulb, chopped
2 bay leaves
5 mL (1 tsp) dry basil
5 mL (1 tsp) oregano
2 mL (½ tsp) fennel seed
45 mL (3 Tbsp) tomato paste
Salt and pepper to taste
2 - 540 mL (19 oz) cans beans, drained and rinsed
1 - 796 mL (28 oz) can tomatoes
1L (4 cups) vegetable broth
15 mL (1 Tbsp) vinegar
Method:
Heat oil in a large heavy pot over medium-high.
Add onions, garlic, celeriac, and cook until onion is softened.
Stir in bay leaves, basil, oregano, fennel seed, tomato paste, and season with salt and pepper.Cook until tomato paste starts to caramelise.
Stir in tomatoes, beans, broth, and vinegar.
Bring to a simmer; and simmer for, 30–45 minutes.
Adjust seasoning with salt and pepper if needed.
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How To Make Fennel-Cabbage Soup With ‘Nduja & White Beans | Rachael Ray
Watch Rach make a hearty one-pot soup of fennel + cabbage that gets it flavor from a Calabrian sausage paste called 'nduja.