The Chickpea Stew I Make Every Winter
Full recipe:
Flatbread recipe written below!
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IN THIS VIDEO
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QUICK FLATBREAD RECIPE
▪️ 300g all-purpose flour, plus more as needed
▪️ 1 heaping tsp kosher salt
▪️ 1 1/2 tsp baking powder
▪️ 140g (5 ounces) creamy vegan coconut yogurt
▪️ 105 mL water
▪️ Extra virgin olive oil
▪️ Flaky sea salt
1. In a large bowl, combine the flour, salt, and the baking powder. Whisk well. Add the water and yogurt and use a silicone spatula or your hands to combine until it forms a dough.
2. Generously flour a work surface and add the dough. Knead it with your hands for 2 to 3 minutes or until smooth. If the dough is sticky, add a little more flour to your work surface and roll into the dough.
3. Add a little bit of oil to the bowl, add the dough, and cover with a towel. Rest for 15 minutes.
4. Heat a cast iron skillet over medium-high heat for 5 minutes. Meanwhile, divide the dough into six portions (use a bench scraper).
5. Lightly flour your work surface. Using a rolling pin, roll out the first round of dough into a oval-ish shape, rolling outward and off instead of rolling back and forth. Dust the rolling pin with flour if the dough sticks to it.
6. Test if the pan is hot enough: add a drop of water – if it sizzles immediately, it’s ready. Drizzle a small amount of oil into the pan spread it out with a towel.
7. Carefully lift up the dough round and add it to the hot pan. Once you see bubbles all over and the bottom is a little charred in spots, flip and cook on the other side until you see some charred spots on the second side.
8. Take off the heat and brush with olive oil and sprinkle with flaky salt. Roll out each dough round one by one and repeat the cooking process (don’t roll them out in advance, or they can get sticky).
???? Key Moments:
00:00 Introduction
00:22 Prep the aromatics
00:47 How to prep butternut squash
01:43 Time to cook!
05:10 Start the flatbread (so good!)
06:33 Make the yogurt sauce
07:30 Finish the flatbread
09:04 Final touches for the stew
09:48 Taste test!
SWEET POTATO AND CHICKPEA HEALTHY VEGETARIAN SOUP - By www.recipe30.com
A Moroccan healthy alternative vegetarian soup with sweet potato and chickpea. For full recipes click recipe30.com
1 can chickpeas and 1 sweet potato! I make this incredible chickpea recipe almost every week!
1 can chickpeas and 1 sweet potato! Simple and delicious chickpeas recipe. One of the easiest chickpea recipes I know! Simple and delicious recipe everyone can make at home! My whole family and friends enjoy it so much! Learn the new way how to cook chickpeas and sweet potato! Everyone will be delighted with this dish taste! Happy cooking and wishing you a wonderful day! ???? ????
???? Let me know in the comments if you enjoy my vegan recipes.
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????Roasted chickpeas ingredients:
120g | 4.5oz | 1/2 cup chickpeas (1/2 can)
1 onion
1tsp paprika
1tsp ground cumin
1/2tsp garlic powder
1/2tsp Korean chilli flakes (Gochugaru)
pinch of salt
1tbsp oil
???? Chickpea and sweet potato base ingredients:
120g | 4.5oz | 1/2 cup chickpeas (1/2 can)
250g | 9oz | 1 sweet potato
1 onion
1tbsp oil
black pepper to taste
1/2tsp Korean chilli flakes (Gochugaru)
pinch of salt
4tbsp chickpea flour
????topping ingredients:
2tbsp tomato sauce or salsa
dairy-free cheese
chopped fresh parsley
????????Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
❗ If you do not have Korean chilli flakes (gochugaru) you can substitute it for crushed red pepper flakes or cayenne pepper (reduce the amount in half as gochugaru is milder).
❗You can substitute Salsa sauce for pesto sauce.
❗For oil-free recipe use water or vegetable stock instead of oil.
???? Method:
Add 120g | 4.5oz | 1/2 cup chickpeas (1/2 can) to a baking dish.
Slice 1/2 onion and add to the baking dish.
Season with 1tsp paprika, 1tsp ground cumin, 1/2tsp garlic powder,
1/2tsp Korean chilli flakes (Gochugaru), a pinch of salt and 1tbsp oil.
ℹ️Korean chilli flakes (gochugaru) can be substituted for for crushed red pepper flakes or cayenne pepper.
ℹ️For oil-free recipe use water or vegetable stock instead of oil.
Mix well and roast in the preheated oven at 390F | 190C for 30 minutes.
Mash 120g | 4.5oz | 1/2 cup cooked chickpeas (1/2 can).
Peel and grate 250g | 9oz | 1 sweet potato.
Grate 1 onion and add to gated sweet potato.
Add 1tbsp oil.
Season with black pepper to taste, 1/2tsp Korean chilli flakes (Gochugaru) and pinch of salt.
Combine and mix in 4tbsp chickpea flour.
ℹ️ Be careful not to add too much flour.
Heat a little oil in a non stick skillet and add the mixture.
Cook on a low heat with the lid on for about 7 minutes.
Flip over to other side and spread with 2 tbsp tomato sauce, salsa or pesto sauce.
ℹ️The bottom of the mixture should be golden and still soft. ???????? Do not worry about the veg base cooling, it holds its shape well.
Add roasted chickpeas and some dairy-free cheese.
Add some chopped parsley or cilantro.
Cook on low heat with the lid on for about 7 minutes.
Let it cool down.
Cut into wedges and enjoy this delicious chickpeas recipe! ????
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#recipe #vegan #chickpeas
The Most FLAVORFUL Chickpea Soup | Easy Greek Revithosoupa Recipe
EPISODE 675 - How to Make a Greek Chickpea Soup (Revithosoupa) Recipe
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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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Eggplant Chickpea/Garbanzo Stew Recipe ???? Tasty + Easy to Make Vegan Stew in One Pot!
Chickpeas, or garbanzo, beans have been grown and eaten in the Middle East for thousands of years.
➡️ Let me show you a recipe on how to use this ingredient to create a tasty and easy-to-make vegan stew.
In this recipe, I used roasted eggplants and mixed them with fried onions, red and green bell peppers, a can of drained chickpeas, and more.
The eggplant compliments this dish as an excellent source of antioxidants to add to the fiber, protein, and iron from the chickpeas.
➡️ This wholesome vegan recipe is quick and easy to make with very simple ingredients you can serve to the whole family.
Not only is it healthy, but it’s a one-pot recipe, so you can keep your kitchen tidy and maximize space if you only have one burner!
???? What other chickpeas dishes do you like? (Aside from hummus!) Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
3 to 4 tablespoons Light Olive Oil for fry the veggies
400g /4 Cups approx. Eggplant - chopped
200g / 1 +1/2 Cup approx. Onion - thinly sliced/chopped
200g / 1 +1/2 Cup approx. Red bell pepper - chopped
200g / 1 +1/2 Cup approx. Green pepper - chopped
1 Tablespoon Garlic - finely chopped - (4 to 5 garlic cloves)
2 Cups / 1 Can (540ml can) Cooked Chickpeas
1/4 Ground cumin
1/4 Paprika
1/4 Cayenne pepper
Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt)
125ml / 1/2 cup Strained Tomatoes / Passata / Tomato Puree
200g/ 1+1/4 Cup approx. Fresh Tomato - chopped
125 ml / 1/2 Cup water
Garnish:
Ground Black Pepper (I have added 1/2 teaspoon black pepper)
1/2 cup / 20g Parsley - finely chopped
Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
FRYING THE EGGPLANT: To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside.
To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high heat until the onion starts to caramelize/softens and the peppers are nicely fried and slightly charred.
Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried.
At any point if you notice the pan is getting over heated reduce the heat.
Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cook for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish with freshly ground black pepper, parsley and olive oil.
Mix well and serve it with your favourite kind of flatbread and a green side salad.
▶️ IMPORTANT TIPS:
- DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy
- Make sure to fry the onion, red and green bell pepper in enough oil (I added 2 tablespoons of oil) until it starts to caramelize/softens and the peppers are nicely fried and slightly charred. This process adds a of lot flavour to the dish so take the time and fry it well
- Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated reduce the heat
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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