How to Make Harira (Moroccan Lentil and Chickpea Soup)
Test cook Becky Hays makes Bridget the ultimate Harira (Moroccan Lentil and Chickpea Soup).
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Easy Chickpea Stew in 30 minutes
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⭐️ This chickpea stew is an easy one-pot recipe with delicious warming flavors and is ready in about 30 minutes.
It's excellent as a tasty and easy everyday dinner or a make-ahead meal, as the chickpeas become even more flavourful the day after.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 large yellow onion
1 large carrot
1 stalk celery
2 cloves garlic
1 inch ginger
1 teaspoon cumin
1 teaspoon turmeric
¼ teaspoon red pepper flakes or more to taste
2 cans (15-ounce each) diced tomatoes
1 cup water
2 cans (15-ounce each) chickpeas
10 ounces sweet potato about 1 medium
1 teaspoon salt or more to taste
⅛ teaspoon black pepper
Ingredients (Metric):
30 grams extra virgin olive oil
1 large yellow onion
1 large carrot
1 stalk celery
2 cloves garlic
1 inch ginger
1 teaspoon cumin
1 teaspoon turmeric
¼ teaspoon red pepper flakes or more to taste
800 grams diced tomatoes
250 grams water
450 grams chickpeas
300 grams sweet potato about 1 medium
1 teaspoon salt or more to taste
⅛ teaspoon black pepper
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❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Alison Roman's Internet-Famous Chickpea Stew | NYT Cooking
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When you type the stew into Google, Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric is first result. It's so popular that it even has its own hashtag: #thestew. And it really is as good as the internet says.
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Garlic Chickpea Soup | गार्लिक चिकपी सूप | Soup Recipes | Monsoon Recipes | Sanjeev Kapoor Khazana
A delightful, garlic-heavy, fusion soup that has potatoes and onions and is mildly flavoured to retain the health quotient of this broth.
GARLIC CHICKPEA SOUP
Ingredients
6-8 garlic cloves
1½ cups boiled chickpeas
2 tsps olive oil
1 medium onion, roughly chopped
2 sprigs of fresh thyme
1 medium potato, peeled and roughly chopped
Salt to taste
Crushed black peppercorns to taste
3 cups cooking liquor
2 tbsps butter
2 tbsps fresh cream
½ tsp red chilli flakes + to sprinkle
1 tsp chopped chives + to sprinkle
Fried sliced garlic for garnish
Toasted bread slices to serve
Method
1. Heat olive oil in a deep nonstick pan. Add garlic, onion and sauté till translucent.
2. Add thyme and mix well. Add potato and mix well. Cook for 2 minutes.
3. Add chickpeas, salt, crushed black peppercorns and mix well.
4. Add cooking liquor and once the mixture comes to a boil, cover and cook on medium heat for 8-10 minutes.
5. Grind to a fine paste with hand blender.
6. Add 1 cup water, butter and mix well.
7. Once the mixture comes to a boil, add fresh cream, red chilli flakes, chives and mix well.
8. Transfer into a serving bowl, sprinkle fried garlic, chives, red chilli flakes and serve hot with toasted bread.
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#SanjeevKapoor #garlicchickpeasoup #souprecipes #souprecipe #chickpeasoup
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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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Revithosoupa: Greek Style Chickpea Soup
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Serves 6:
14 oz (400 grams) uncooked (dry) chickpeas
½ cup olive oil
1 onion, finely chopped
1 carrot, diced
1-2 celery stalks, finely diced
1 potato, diced
4 garlic cloves, grated
2 bay leaves
1-2 tablespoons dried thyme or oregano
Salt and black pepper
Pinch of crushed red pepper flakes
8 cups vegetable broth or water
Juice of 1-2 lemons
Garnish: finely chopped fresh parsley
Instructions
Soak the chickpeas in water overnight.
Combine the olive oil, chopped onions, carrot, celery, and potato in a large pot. Cook over medium heat until soft. About 10 minutes.
Add grated garlic and warm through about 30 seconds.
Strain the chickpeas and add to the pot along with the salt, pepper, seasonings, and water. Bring to a boil and reduce the heat to low.
Skim any foam that comes to the top in the first 20-30 minutes of cooking.
Cover the pot and simmer for 1 and ½-2 hours or until the chickpeas and tender.
Taste and adjust seasoning if needed. Mash some of the potatoes and chickpeas with the back of a spatula. This will thicken the soup slightly.
Remove from the heat and add the lemon juice and chopped parsley.
Serve with toasted bread and olives. Enjoy!
Freezer Instructions: Allow the soup to cool to room temperature then pour into freezer safe containers. Keeps well frozen up to 6 months.
Note: This soup can be made with a tomato base by adding 24 ounces of crushed tomatoes at the time of adding the chickpeas to the pot. Leave out the lemon juice at the end.
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