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.
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SICILIAN BEAN STEW ???? DYSTOPIAN DINING
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????SICILIAN BEAN STEW (*vegan, ???? free)????
Featuring ✨Hannah Davis (???? @wildartistrytravels), ????Jas (???? @lavenderlunatic) and ????Bokashi Steel (
Difficulty: Easy // Serves: An Army of JUNK!ES
Ingredients - water, garlic, onions, jalapeno peppers, carrots, celery, sweet potatoes, summer squash, mushrooms, cabbage, kidney beans, black beans, garbanzo beans, cilantro, wine, hot sauce, smoked curry seasoning
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*Opening clip from 2018 Pasta Cook-Off at Flying Boat Brewery in Saint Petersburg, FL ( with Amie Jones Miller (
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A Bowl of this Stew will WARM your Soul | Kidney Bean & Rice Stew Recipe
EPISODE 676 - How to Make a Kidney Bean & Rice Stew | Potaje de Alubias Rojas con Arroz Recipe
A Bowl of this Stew will WARM your Soul | Kidney Bean & Rice Stew Recipe
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SWEET SMOKED SPANISH PAPRIKA:
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Watch great great granny Angelina make pasta with chickpeas!
91 year old Angelina has been making pasta for 77 years, as well as growing her own vegetables and making her own olive oil. Here she is sharing her recipe for 'lagane con ceci' - or lagane pasta ribbons with chickpeas and chilli.
The the pasta you will need 300g durum wheat flour (Angelina used a heritage wheat variety called saragolla), one egg and about 100ml water. To make this vegan, omit the egg and use 145/150ml water.
Soak 300g good quality chickpeas for a minimum of 12 hours (Angelina soaked hers for 48 hours) and simmer them with 2 sprigs of parsley. Add 1 chopped garlic clove once the chickpeas have started to soften, and a glug of olive oil ie 3 - 4 tablespoons. Adjust the seasoning. (There is some debate about when you add salt - I add mine at the beginning of cooking). The chickpeas should be properly tender.
Having sliced your pasta into fine ribbons, add them to the chickpeas. Cook them for around 5 minutes. Fry a large red chilli in olive oil and add both at the end of cooking.
Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
FULL RECIPE HERE:
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Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)