How To make Chick Pea & Yam Stew
1 c Garbanzo beans
7 c Water
1 Onion, coarsely chopped
2 Yams or sweet potatoes,
Chunked 1 Carrot, sliced
1 Celery stalk, sliced
1 Leek, sliced
2 c Broccoli pieces
1 tb Lemon juice
1 tb Soy sauce
1 ts Ground coriander
1/2 ts Ground cumin
2 ts Pure prepared horseradish
1/8 ts Hot pepper sauce
-ds Cayenne pepper (opt) Place beans and water in a large pot. Soak overnight. Bring to a boil, cover, reduce heat, and cook until tender, about 2 to 3 hours. Add onion, yams, carrot, celery, and leek. Cook for 30 minutes. Add remaining ingredients. Cook an additional 30 minutes. Serving Suggestions: Pour into individual bowls or over any whole grain. Also good as a topping for potatoes or whole-wheat bread. Helpful Hint: This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours. Be sure to soak the beans overnight before you begin. 154 cal 1 gr. fat
From Vegetarian Times, February 1989, p. 18. Also in The McDougall Program: 12 Days to Dynamic Health, p. 243. SUSAN WYLDER From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
How To make Chick Pea & Yam Stew's Videos
The Chickpea Stew I Make Every Winter
Full recipe:
Flatbread recipe written below!
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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!
Chickpea and Sweet Potato Curry
Lazy Chickpea and Sweet Potato Curry cooks in just 20 minutes. Healthy and vegan, with nut-free and oil-free options. Freezer & kid-friendly.
Sweet Potato Chick Pea Stew
PREP TIME: 1 HOUR
COOK TIME: 35 MINIUTES
SERVES: 4-6
INGREDIENTS
1 cup chickpeas, cooked.
¼ cup vegetable oil
1 medium onion, diced.
3 cloves of garlic, minced.
4 medium tomatoes, chopped.
2 tbsps tomato paste
1 tbsp cayenne pepper
1 tsp ground cardamom
1 tsp ground cumin
1 tbsp salt
1 cup chicken stock
2 medium sweet potatoes, diced.
2 bay leaves
DIRECTION
• Heat vegetable oil in a saucepan over medium heat, garlic, stir and let sweat for a minute.
• Add chopped tomatoes, stir and let simmer for 4 minutes then add tomato paste stir and let it simmer for 3mins
• Add cayenne pepper, ground cardamom, cumin, salt, stir and let simmer.
• Add chicken stock stir and let it boil then add cooked chickpeas, stir and let simmer for 5 minutes.
• Add sweet potato, bay leaves, stir and let boil for 7 minutes.
• Sweet potato chickpeas stew ready to serve.
• Serve with croutons.
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
If I Could Only Make ONE Dish for guests
You are going to LOVE this vegan coconut chickpea curry
Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.
It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.
Give it a try and let me know what you think!
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Timestamps:
00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement
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Chickpea Curry, an (almost) perfect one-pot meal
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*IN THIS VIDEO*
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Knives: (get $5 off using code nisha)
Instant Pot 6 quart:
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Dutch oven:
Cast iron pan:
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Large Cutting Board:
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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!