The BEST Mediterranean Chickpea Casserole
This comforting vegetarian dinner is made with chickpeas simmered in a Mediterranean-spiced tomato sauce. It's topped with feta and broiled until golden brown. Or, skip the feta to keep it vegan. Serve with bread or pita to soak up every last drop of sauce.
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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Brazilian Chickpea Stew - a chickpea recipe work making!!
The coconut curry sauce of traditional Brazilian Fish Stew is so easy and so tasty, I swiped it to use for other things. First up - chickpeas!
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Greek chickpea stew | Akis Petretzikis
Greek chickpea stew | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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3 Easy ONE POT Vegan Meals With Chickpeas | Easy Vegan Recipes | Food Impromptu
▶️ CHICKPEA PASTA RECIPE: (3 - 4 servings)
2 to 3 Tablespoon Olive oil
150g / 1 cup Onion - finely chopped - 1 medium size onion
150g / 1 cup Celery - finely chopped - 3 celery stalks
150g / 1 cup Carrot - finely chopped - 2 medium carrots
Salt to taste (I have added a total of 1+1/4 tsp pink Himalayan salt)
1 Tablespoon garlic - finely chopped (3 to 4 cloves of garlic)
1 Teaspoon Dried Oregano
1/4 Teaspoon Chilli flake (Optional)
2 cups / (1 Can 540 ml) Cooked chickpeas
1+1/2 cup / 350ml Strained tomatoes/Passata
4 cups / 1 Liter of Water
160g / 2 cups approximately - Pasta (mini rigatoni) or pasta of choice
Garnish:
1/3 cup / 15g Parsley - finely chopped
Drizzle of Olive oil - 1 to 2 Tbsp
METHOD:
To a heated pan add olive oil, onion, celery, carrot, and salt (½ tsp). Fry on medium-high heat until the onions are soft and just start to caramelize. Then reduce the heat to medium or medium-low. Add garlic, oregano, and chili flakes and continue to fry on medium heat for about 1 to 2 minutes or until fragrant.
Now add the cooked chickpeas, strained tomatoes/passata, and water and mix well. Cover the pot and bring it to a boil. Then reduce the heat to low and cook for about 15 minutes on low heat for the flavors to develop.
After 15 minutes, uncover the pot and increase the heat to medium and bring it to a gentle boil. Add the pasta and salt and cook uncovered on medium heat until the pasta is al dente.
Please note by the time the pasta is cooked most of the water will be gone and you will be left with a creamy sauce. If it happened that the water cooks out faster and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water. You can adjust the consistency of the sauce as per your liking whether you want it soupy or thick. Turn off the stove. Garnish with finely chopped parsley and a drizzle of good-quality olive oil. Mix well.
▶️ QUINOA FRIED RICE WITH CHICKPEAS: (3 servings approx.)
1/2 cup / 95g - Quinoa (soaked for 30 minutes)
1/2 cup / 100g - white BASMATI Rice (soaked for 30 minutes)
2 cups/1 can(540ml) - Cooked chickpeas
3 tablespoons - Olive Oil
1cup / 130g - Onion (finely chopped)
1 cup / 150g - Carrot - (cut into small cubes)
1 +1/2 cup / 360ml - Vegetable Broth (low sodium)
Salt to taste (I have added a total of 1 teaspoon of Pink Himalayan salt)
1/4 teaspoon - Cayenne pepper (Optional)
1 tablespoon - Lemon Juice or to taste
1/3 cup/ 20g - Parsley - finely chopped
METHOD:
Wash the quinoa and basmati rice thoroughly until the water runs clear and then let it soak in water for 30 minutes.
To a heated pan add olive oil, onion, carrot, and 1/4 teaspoon salt, and fry on medium heat until the onion and carrot starts to caramelize.
Add the soaked/drained quinoa, rice, and cooked chickpeas, along with vegetable broth, salt, and cayenne pepper. Bring to a rapid simmer. Then reduce the heat to the lowest point in your stove and cover and cook for about 20 minutes. Once cooked turn off the heat and uncover. Add the lemon juice, and parsley and mix very gently, Cover and let it sit for 5 minutes before serving (for flavors to blend).
▶️ SPINACH BROWN RICE WITH CHICKPEAS RECIPE: (3 to 4 servings)
1 cup / 200g Brown rice - medium grain (if you are using long grain brown rice, adjust the cooking time accordingly, as it cooks faster than the medium grain rice)
2 to 3 Tablespoon Olive Oil
1+ 1/2 cup / 200g Onion - one medium size onion
2 Tablespoon Garlic - 5 to 6 Garlic approx.
1+1/2 cup / 350ml Strained tomatoes/Passata
300g / 8 to 9 cups approx. - Fresh Spinach - chopped
4 cups / 1 Liter of Water
1/4 Teaspoon Chilli flake (Optional)
2 cups / 1 Can (540 ml) Cooked chickpeas
3/4 cup / 20g Fresh Dill (If you like mild dill flavor add 1/2 cup)
Salt to taste (I have added a total of 1+1/4 teaspoon pink Himalayan salt)
Garnish:
1/3 cup / 15g Parsley - finely chopped (Optional)
Lemon juice to taste (I have added 1 tablespoon of lemon juice)
Black pepper to taste (I have added 1/2 teaspoon black pepper)
Drizzle of Olive oil - 1 to 2 Tbsp
METHOD:
Wash thoroughly and soak 1 cup of brown rice for 1 hour.
Heat a deep cooking pot. Add olive oil, onion, and 1/4 teaspoon salt. Fry the onion on medium-high heat until it just starts to caramelize, while stirring frequently.
Then reduce the heat to medium-low. Add the finely chopped garlic, and chili flakes and continue to fry for another 1 to 2 minutes or until fragrant, while stirring frequently.
Now add the strained tomatoes, and spinach and mix well. Transfer the soaked/strained rice, cooked chickpeas, salt, water, and fresh dill to the pot and bring it to a vigorous boil. Then reduce the heat to low and cook for about 25 to 30 minutes or until the rice is cooked but still slightly firm. (We don't want mushy rice).
Uncover and turn the heat to medium-high and cook for another 1 to 2 minutes. Turn off the heat and garnish with Parsley, lemon juice, and a good quality olive oil.
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Spanish Chickpea Stew | A Timeless Spanish Dish
EPISODE #486 - How to Make a Spanish Chickpea Stew | A Timeless Spanish Dish
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