Spanish Chickpea Stew - SNAP4CT Recipe
Our Spanish Chickpea Stew is full of flavors from herbs and spices added to this unique broth of chickpeas, spinach, tomatoes, and raisins. This soup is the perfect warm dish for any cold day!
Make a bowl of our Spanish Chickpea Stew:
Visit the SNAP4CT.org website ( for more ways to eat well and spend less!
Follow @SNAP4CT on social media:
Twitter:
Facebook:
Instagram:
Pinterest:
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. Nondiscrimination policy:
Caprese Pasta - Quick. Easy. Delicious. Healthy. 15 min (e71)
Buon giorno a tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), shares how you can blend 3 Caprese Salad essential ingredients - fresh mozzarella, tomatoes and basil - with a pasta of your choice, to make a delicious and super quick, healthy meal! It's light and refreshing and brings with it a lovely summery feel.
Ingredients:
- 1/4 cup of Extra Virgin Olive Oil (EVOO) and more for drizzling at the end
- 1/2 cup of diced onion
- 3 garlic, minced
- 500 grams / pound of pasta of your choice
- 2 cups of grape/cherry tomato, sliced in half
- 1 cup of fresh basil leaves
- 1 cup of fresh mozzarella (diced, or if balls, cut in half)
- 1/2 cup of grated parmesan cheese and more for sprinkling at the end
- 1 ladle or so, of pasta water
Simply heat the EVOO at medium-high heat, add the onion and garlic; sauté for about 4-5 minutes, until translucent. Add in the tomatoes and allow it to soften up.
In the meantime, you put a pot of salted water on the boil. Cook your pasta just about 'al dente' - the last minute it will cook as you assemble the final sauce. Strain the pasta and add to the tomato and then toss in the basil and fresh mozzarella. Add about a ladle-full of pasta water, as desired and stir.. Then add 1/2 cup of freshly grated parmesan cheese.
Plate, drizzle EVOO and sprinkle more parmesan and enjoy! What's not to love!!
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
YouTube Channel:
TikTok @nonnamiarecipes
Instagram: nonnamiarecipes
Facebook: @nonnamiarecipes
Roasted Sweet Potato Couscous Salad (Easy, Healthy, Vegan Recipe)
Today’s brand new recipe is a super hearty, flavourful and healthy couscous salad, packed with delicious roasted onions and sweet potato. Dotted with protein-packed chickpeas and beautiful pomegranate seeds, topped with cream hummus and wrapped up in fragrant spices like ras-el-hanout. This recipe is a real winner! ????
For the sweet potatoes:4 medium sweet potatoes
400g tin chickpeas
1 red onion
2 tbsp olive oil
1 tbsp ras el hanout
½ tsp chilli flakes
Salt and pepper to taste
For the couscous:
350ml low sodium vegetable stock
2 tbsp olive oil
2 tsp ras el hanout
Salt and pepper to taste
300g couscous
50g raisins
1 lemon
Salad:
100g cavolo nero
80g pomegranate seeds
15g parsley
To Serve:
200g Hummus
Prepare the sweet potato | Cut the sweet potato into 1 inch cubes | Drain, rinse and pat dry the chickpeas | Peel the red onion and cut into 8 wedges | Put the olive oil, ras el hanout, salt and pepper in the mixing bowl and stir to make a marinade | Add the sweet potato, chickpeas and red onion to the bowl and stir to coat | Tip the contents of the bowl evenly onto the baking tray, put the tray in the oven and roast for 25-30 minutes until the potatoes are tenderPrepare the couscous | Mix the stock, olive oil, ras el hanout, chilli flakes and a little salt and pepper in a jug | Add the couscous and raisins to a mixing bowl and toss to combine | Pour the stock into the bowl, stir once to mix, cover the bowl and set to one side for at least 10 minutes
Prepare the cavolo nero | Rip the spines from the cavolo nero leaves and discard | Shred the cavolo nero | Place the cavolo nero in a colander, put the colander in the sink and pour boiling water from the kettle over the cavolo nero | Shake to get rid of any excess water
Build the salad | Cut the lemon in half | Pick the parsley leaves and finely slice (set half to one side for garnish) | Fluff the couscous with a fork | Squeeze half the lemon juice over the couscous, sprinkle over the parsley and toss to combine | Remove the roasting tin from the oven, transfer the contents of the bowl to the tin, add the cavolo nero and toss to combine | Sprinkle over the pomegranate seeds, remaining parsley and lemon juice
Time to serve | Spoon the Sweet Potato Couscous Salad into serving bowls | Garnish with any remaining parsley and pomegranate seeds | Dress the salad with dollops of hummus and serve immediately
#vegan #dinner #recipe #couscous #healthy #salad
-----------------------------------------------------------------------------------------------------------------
WANT TO COOK BOSH! FOOD, FASTER?
Grab a copy of our new SPEEDY BOSH! Cookbook - all recipes take 20 minutes cooking time or less!
HEALTHY VEGAN Cookbook:
BISH BASH BOSH Cookbook:
BOSH! Cookbook:
BOSH! was created by Henry Firth & Ian Theasby
FIND RECIPES AND LOADS OF FREE GOODNESS ON OUR WEBSITE
GET 5 FREE RECIPES IN YOUR INBOX EVERY WEEK
A Pasta Salad that's Ready in 15 Mins!!
Our SHOP:
Get the recipe here:
Ingredients
For the Salad:
20-24 ounces refrigerated cheese tortellini or your favorite pasta
16 ounces (400g) grape tomatoes cut in half
5-6 scallions, thinly sliced
1 bell pepper, finely chopped or 2 roasted red peppers, diced
1 cucumber, peeled and diced
8 ounces (250 g) Kalamata olives, pitted and chopped
8 ounces (250g) feta cheese, crumbled
5-6 pepperoncini, sliced
For the Dressing:
1/3-1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup mild harissa sauce
2-3 garlic cloves, grated
1 teaspoon dried oregano
salt, to taste
Instructions
Bring a large pot of water to a boil. Add 1 teaspoon of salt. Add the tortellini pasta to the boiling water and cook according to the package instructions. Drain and add to a large bowl.
In a small mixing bowl, whisk together all of the salad dressing ingredients.
Add all of the salad ingredients to the pasta and pour the dressing over top.
Mix together and taste. Adjust teh seasoning if needed. Serve.
Kali Orexi!
Notes
Store leftovers in the refrigerator for up to 3-4 days.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
The BEST Couscous you will EVER Taste | Spanish Couscous Recipe
EPISODE #503 - How to Make Spanish Couscous with Aromatic Vegetables | Couscous de Ceuta Recipe
FULL RECIPE HERE:
GET THE GOLDEN SAFFRON I USED HERE:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MICROPHONE I USE:
CAMERA I USE:
MY SWISS DIAMOND PANS:
MY SWISS DIAMOND KNIVES:
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 :)
Catalan Spinach & Chickpeas | The ONE Chickpea Dish that Conquers ALL
EPISODE 713 - How to Make Catalan Spinach & Chickpeas | Garbanzos con Espinacas a la Catalana Recipe
FULL RECIPE HERE:
SAFFRON I USED:
VEGETABLE BROTH RECIPE:
YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
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 :)