My Favorite Chickpea Stew on a Cold Winters Day | Heart-Warming Recipe
EPISODE 660 - How to Make a Chickpea Stew from Madrid Spain | Potaje de Garbanzos a la Madrileña Recipe
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Mediterranean Chickpea Stew: Ready in 30 Minutes!
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Serves 4:
¼ cup olive oil
1 onion, finely chopped
2 small carrots, diced
2 small potatoes, diced
3 garlic cloves, grated
15 oz canned tomatoes, pureed
15 oz canned chickpeas (garbanzo beans), drained and rinsed
Salt & freshly ground black pepper
½ teaspoon ground sumac
Pinch of crushed red pepper flakes
Optional: 6 oz feta cheese, diced
Garnish: finely chopped scallions, parsley, and/or mint
Optional: diced red peppers (from the jar), 1-pound chopped baby spinach, serrano chilies
Combine the olive oil, diced onion, carrot, and potatoes in a large skillet over medium heat. Season with salt and pepper. Cook for 10 minutes or until vegetables are tender.
Add garlic and cook for 30 seconds until warmed through taking care not to burn it.
Add tomatoes, chickpeas, salt, crushed red pepper, and sumac. Cook over medium-high heat for 10-15 minutes until sauce thickens and vegetables are fully cooked.
Taste and adjust seasoning if needed. Add feta cheese and garnishes. Serve with some toasted bread. Enjoy!
Note: If adding spinach or any other veggies, add them along with the chickpeas.
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The Best Garbanzo Bean Stew of Your Life!
Muchachos! Grandma Sara told us she had a secret to her favourite stew. [Hint: It’s not the clever way she thickens it with eggs, baguette and garlic, or the star ingredient, garbanzo beans (chickpeas).] Apparently, she sometimes cooks it while wearing a sombrero! It must work, because we found it to be aromatic, thick, and hit all the right spots. As we licked the last spoon clean, we could hear maracas!
INGREDIENTS
2 tbsp OLIVE OIL
WHITE ONION
3-4 GARLIC CLOVES (lasun)
1 1/2 cup MIXED PEPPERS (shimla mirch)
1 GRATED TOMATO
1 POTATO
500g SPANISH GARBANZO BEANS/CHICKPEAS (Kabuli chana)
1 1/2 tsp SWEET SMOKED PAPRIKA (laal shimla mirch)
SALT & PEPPER
3 cups VEGETABLE STOCK
FOR THE THICKENER
2 tbsp OLIVE OIL
3-4 GARLIC CLOVES (lasun)
1 EGG (anda)
2 PIECES OF BAGUETTE
2 tbsp PARSLEY
Chickpea Curry, an (almost) perfect one-pot meal
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02:49 Cook the curry
06:39 Add the greens
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Vegan Garlic Chickpea Soup
This vegan garlic chickpea soup is easy, tasty, and deliciously creamy. Made from a few pantry staples, it's ready in less than 30 minutes.
Full recipe ➡️
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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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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
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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