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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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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You are watching:
The Chickpea Stew I Make Every Winter
Full recipe:
Flatbread recipe written below!
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IN THIS VIDEO
Dutch oven:
Apron:
Ras el hanout:
???? MY KITCHEN ESSENTIALS
Knives: (get $5 off using code nisha)
Instant Pot 6 quart:
Vitamix professional-grade blender:
Vitamix 32-ounce container:
Dutch oven:
Le creuset saucepan:
All Clad stainless steel saucepan:
All Clad stainless steel sauté pan:
Food Processor:
Cast iron pan:
Nonstick frying pan:
Large Cutting Board:
Digital scale:
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!
Vegan Moroccan Stew Recipe - Hearty & Healthy
Who says vegan food has to be boring! Why not try this new Moroccan Stew recipe. Feel free to chop and change any of the ingredients you like and let me know your thoughts.
See full recipe below: Moroccan Stew
Prep and cook time 1hr 15mins
Serves 6 people.
Ingredients
2 tbl spoons olive oil
2 tbl spoons sunflower oil
500g Chickpeas (drained weight)
500g Black beans (drained weight)
500g Kidney Beans (drained weight)
1 red onion
1 leek
2 bell peppers
4 medium carrots
4 celery sticks
2 garlic cloves
4 tbl spoons mango chutney
4 tbl spoons maple syrup
4 tbl spoons sultanas
1 vegetable stock pot
1 lt water
5 tbl spoons of vegan double cream (coconut milk good substitute)
Salt & pepper to taste
Spice Mix:
4 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp tumeric
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp cloves
Moroccan Aubergine and Chickpea Tagine (Vegan)
This Moroccan aubergine and chickpea tagine is a hearty vegan meal that’s vibrant and full of flavour. It’s chock full of veggie goodness and you can make it ahead of time as it tastes even better when reheated. Serve this warmly spiced Moroccan stew with lemon and pine nuts couscous for a delicious weeknight dinner.
See the whole recipe at:
Moroccan Style Vegetable stew | Nutritious vegan recipe | Camper Van cooking
Moroccan cooking is a feast for the senses, with complex blends of spices and exotic aromas.
The bustling markets are alive with colour and you will find almost any vegetable you could think of.
Learn how to make my Moroccan Style Vegetable Stew served with fluffy cous cous and toasted nuts:
Ingredients:
Handful Fresh Parsley (Finely chopped)
2 Tomatoes (chopped into chunks)
½ Fennel (chopped into small pieces)
Daikon Radish (chopped into chunks)
1 large Carrot (chopped into chunks)
1 large Courgette (chopped into chunks)
1 Green pepper (chopped into chunks)
1 Red pepper (chopped into chunks)
3 Cloves Garlic (Minced or finely chopped)
1 large onion (Sliced)
1 tin of chick peas (rinsed thoroughly)
1 tin of tomatoes
Chunk of fresh Ginger (finely chopped)
1 TBSP Cumin
1 TBSP Paprika
1 TBSP Sugar (raw, refined)
1 TSP Salt
2 TSP Turmeric
Pinch of Ground Cinnamon
¼ TSP Cayenne Pepper
1 Cinnamon Stick
4 Cloves
2 cups of water
2 TBSP Cooking oil
Couscous:
2 cups water
1 TBSP vegan spread/butter
1 TSP salt
1.5 Cup of couscous (Uncooked)
Handful of cashew (roughly chopped)
Peri Peri sauce or Hot Pepper sauce (optional)
Method:
Vegetable Stew:
1) Heat oil in large saucepan.
2) Add onions and fry for approx 4 mins.
3) Add ginger and garlic fry for 1 min.
4) Add cloves, cinnamon stick, turmeric, paprika, cumin, cayenne pepper, ground cinnamon fry for 1 min.
5) Add carrot, pepper and courgette, stir well.
6) Add 2 cups of water, put lid on pan and bring to boil.
7) Simmer for 10 mins.
8) Add chickpeas and parsley.
9) Tear the tinned plum tomatoes and add along with the juices.
10) Add salt and sugar.
11) Add lid and simmer for approx 15 mins until all the vegetables are tender.
12) Remove cinnamon stick.
Couscous:
1) Heat water in a pan with the salt and butter.
2) Once boiling remove from heat immediately and the couscous.
3) Stir well and replace lid and set aside for 5 mins for the couscous to absorb the water.
4) Fluff with a folk.
5) Lightly toast nuts.
To serve load bowl with couscous, top with vegetable stew and spoon over extra broth/sauce. Sprinkle with the toasted nuts and drizzle with a little hot sauce (optional) to serve.
Music: Chigaga Groupe
Drums of the Desert
Hassan Arsmouk