Kale and Chickpea Stew | Emeril Lagasse
When Emeril was growing up, kale was a weekly staple in the Lagasse household. And to this day, he still has kale once a week with his own family. Healthy and extremely versatile, kale can be incorporated into soups, pasta dishes, and salads. It can also play a starring role in meatless entrées, such as this Kale and Chickpea Stew served with jasmine rice.
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How to Make Kale & Chickpea Stew – It's Easy AF!
Sometimes getting into a healthy diet is as easy as finding inspiring recipes. Let me help with this delicious (and customizable) kale and chickpea stew! Bring it on, New Year's resolutions!
- Chef AF
Kale & Chickpea Stew: Classy Cookin' with Chef Stef
Another one pan, $1 per serving, quick and healthy meal!! Eat as is, or place on top of a starch such as rice, pasta or quinoa! Great for leftovers!
Kale and chickpeas are super healthy and this stew is simple to make as a side dish (hot or cold) or an entree!
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Curry Spiced Roasted Vegetables with Chickpeas ???? Delicious Vegan Side Recipe that everyone will Love
Sometimes food is just good.
➡️ I’d love to share a recipe for curry-spiced, roasted veggies that look mouthwateringly good no matter what kind of diet you're on.
Follow along with me and learn a new dish you can enjoy on your own or share with friends and family!
One of the best things about this dish is that the mix of colorful veggies makes the presentation part of serving your food easy.
➡️ And, the mix of chives, parsley, cauliflower, chickpeas, sweet potato, onion, herbs, and spices tastes as good as it looks!
Try out this recipe and you may be surprised how easy it is to roast restaurant-quality veggies at home!
???? Let me know in the comments if you liked our Curry Spiced Roasted Vegetables!
▶️ RECIPE INGREDIENT LIST: (3 to 4 servings)
500g Cauliflower - 1 small cauliflower - 4 to 5 heaping cups approx.
500g Sweet potato - 2 medium or 1 large Sweet potato - 4 heaping cups approx.
280g Onion (cut into 1/2 inch thick slices) - 1 medium onion - 2 cups (I have used red onion)
398ml can of cooked chickpeas (home cooked chickpeas will be 275g by weight water NOT included)
▶️ DRESSING:
1/4 cup of Extra Virgin Olive oil (55ml)
4 to 5 garlic cloves - 1 Tablespoon grated/minced
1 Teaspoon Paprika
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/4 teaspoon of pink Himalayan salt)
▶️ GARNISH:
Lemon juice to taste (I have added 2 tablespoons)
1 Cup Green onion (85g) - chopped
1/2 Cup Cilantro (24g) - chopped
Drizzle of a good quality olive oil ( I have used organic cold pressed olive oil)
Black pepper to taste (I have added 1/4 teaspoon)
▶️ METHOD:
To a bowl add the olive oil, grated garlic, paprika, turmeric, ground cumin, cinnamon, cayenne, salt and mix it well. Set it aside.
Wash and chop the Cauliflower and sweet potato. Slice the onion in 1/2 inch thickness. Drain a can of chickpeas. Place the chopped vegetables and chickpea in a large bowl. Pour the dressing over it (every last bit of it :)). Mix it thoroughly so that the vegetables are nicely coated with the spices.
Line a baking tray with parchment paper and transfer the marinated vegetable to it. Spread the vegetables evenly. Preheat the oven to 400F and bake it for about 35 to 40 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
Once baked remove the tray from the oven and let it slightly cool down. top it with lemon juice, green onion, cilantro, black pepper and a drizzle of olive oil. The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it.
▶️ IMPORTANT TIPS:
- You can cut the vegetables and prepare the dressing in advance and store it in the fridge and when ready mix bake
- The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it
- The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
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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 classic, traditional recipes, and modern dishes around the world 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.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then 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 vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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Subscribe to Food Impromptu here ⤵️
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#chickpeas #chickpearecipe #VeganRecipes #HealthyVeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #Vegan #PlantBased #PlantBasedCooking #plantbaseddiet
This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
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★Recipe ★
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Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
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