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- čas přidán 6. 06. 2024
- Helen Makes #TheStew
Alison Roman's Viral Chickpea Stew
Alison's original recipe: • Alison Roman's Interne...
Helen's Version of #TheStew
Serves 8
1 Lb dry chickpeas, cooked* or four 15 oz cans
3 Tbsp olive oil
2 yellow onions, diced
2 garlic cloves, sliced
3 tsp Spanish smoked paprika
2 tsp cumin
2 tsp coriander
2 tsp turmeric
1-2 cups canned diced tomatoes or 1-2 Tbsp tomato paste
1/2 cup dry white wine
3 red bliss potatoes, peeled, and cut into large dice
1 bay leaf
1-2 Lb of chopped collard greens (no stems)
1/4 cup heavy cream
3 Tbsp butter
1 Tbsp pomegranate molasses or 2 tsp balsamic vinegar
Salt to taste
If using dry chickpeas, here are 2 good ways to cook them. You'll need to do that a day before making the stew.
Instant pot / Slow cooker way: • Instant Pot and Slow C...
Pressure cooker / Stove top way: • Cooking Dry Beans (wit...
Set a large pot over medium heat, add olive oil, onions, and salt. Cook stirring occasionally until the onions are completely translucent, tender, and brown. Add the garlic and the spices and cook stirring until aromatic, about a minute.
Add tomatoes, wine, potatoes, bayleaf, and chickpeas with their cooking liquid. If using canned chickpeas, drain and rinse them and add enough water to cover all the ingredients.
Bring to a simmer. Cook covered for 30 minutes on a very gentle simmer. Stir in the collard greens, simmer uncovered for 30 minutes. Regulate the heat during the cooking time so that the stew simmers gently. When potatoes are perfectly tender, stir in the cream, butter, pomegranate molasses and salt to taste.
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Love that this fills the "one green, one bean, one starch" formula for a balanced meatless meal
Hi, Helen. Can I just say, I adore your hairstyle and Iove the way you break down every recipe - slow, methodical and so very detailed but still so entertaining. I have discovered your channel lately and have become addicted. To me, you have become sort of a female version of Chef John, you know, from the Foodwishes. Stay happy and safe in these trying times. Looking forward to watching many more of your videos in the future. Love from India 💕
Chef John has his cayenne, Helen has her pomegranate molasses! :^D
"A female version of Chef John" is one of the best compliments I've gotten on CZcams. I love his channel :)
@@helenrennie Thanks, Helen. 😊
ha I was just gonna say that Helen adores Chen John (I like this channel waaay more though ;)
I’m sure this situation will be over and your kitchen will thrive. Thank you for generously sharing your time and knowledge. Greetings from Brooklyn NY
I love that you give options. ThNk you so much, looks fantastic.
Love the adjusted ending. Enjoy the stew.
I love the notation of the spain and asian twist on this dish. Very informative to me. Thank you Helen. Ill be making your donuts this weekend
Thank you Helen i love your channel ...making this today!
I like the tables & charts that Helen throws our way every so often. like this one has the data on greens .... and the one from what types of fish was brilliant! it's why subscribed to chefsteps .... though I reckon everything of Helen's that I try works out perfectly and the other's are a bit more hit&miss science experiments
This recipe really sounds and looks wonderful (and beautifully presented, too). I think I shall have to give it a try, although I may tinker with it a bit. Thank you, Helen, I'm enjoying your channel very much, which is about as close as I will get to taking one of your classes (I live in the UK).
Making this today! Made the black bean soup last week and it was delicious.
That sounds really good. I'll have to try it once I can source the ingredients.
Love chick peas, definitely a dish to try.
I've got to make this recipe this week. I made something sort of along the same lines a week ago but it was a chicken cassoulet using cannellini beans, canned chickpeas and canned diced potatoes (all I could find was canned) I added tomato paste, lemon juice and a few other things. I popped it into the oven and it came out great. So now I'll have to continue on w/ the chickpeas in this soup.
👍🏻👍🏻 good to have humble delicious food
This looks great.
And it is great to "see" you.
I totally love your videos and everything you say, and as a Cook , i think you are very talented. I would of cook those chickpeas the exact way, but the pomegranete molases was such a cool seasoning idea. I will follow your recipe to the letter with great admiration and joy.
Bon appetit.👌
I am so happy you made this! I’ve been wanting to make something with chickpeas since I have a few bags of dry ones. I am going to make this and I also need to find Alison’s recipe.
Love your channel and all the videos you put out! Wish I could take your classes but I am in New Jersey,
Maybe one day! Please keep doing what you are doing. Amazing!
I made Alison's coconut milk stew yesterday. This version also looks nice. You had me at "white wine"! Thanks!
Beans and greens are an unbeatable combination, and this one looks fantastic. Thank you !!
I made this last night. It was fantastic. Thanks Helen!
Yay! so glad someone made my stew :) glad it turned out well
Hi Helen! I have been obsessed with your channel the past week, but this is the first recipe of yours I actually made. It was amazing!! I really loved the combo of the different fats. It is indeed a humble dish but towards the end I kept thinking ahhhh... more!!!
Thanks for giving this dish a try :)
Yummy Helen!!!!
Chef you can't go wrong with this ingredients, and as far the potatoes they give some silkines to the sauces but also is a nice combination with the chickpeas. It is a very comfort dish especially in winter with a class of red wine 👍😍❤️
excellent, thank you. You left no detail unexplained.
Your beautiful school will be open and thriving. Your family must be proud of you.
Thank you Helen I am alway game for stews. I will give it a try and might add a little smoked ham hock minced in for my sons.
MrPauoa oooooo I like that plan
Thank you for the video!
I'm so happy you got inspired by the Spanish version of this dish.
We don't put cream on it and we usually add some bacalao or a similar fish in it with no meat because it's mainly a dish for the Semana Santa but you can eat it at anytime.
Greetings from Spain. Love your channel. I got so much nostalgy when I watched your lovely recipe of сырники. Обожаю!❤️
I'm a huge fan of you and Mr. John in Food-wishes :-) Take care an stay Healthy :-D
Just found your great channel through Kenji. This dish looks amazing! Subscribed!
I made Alison's version 3 times during the 2020 lockdown, and it's really good, but, it's also very heavy flavour and texture-wise. I feel like your version, despite the fat content, would feel less heavy meaning I could make it more often. Thank you Helen!
Oh my goodness, “Garbanzo Bean Stew”! That looks fabulous and so delicious. I’m definitely not Vegan and I love a “Dairy Fat” in almost all of my Vegetable base Soups/Stews. But l prefer adding it to the individual’s severing. Whether it’s Heavy Cream,
Crème fraîche or a cheese. I love Goat Cheese in most Soups especially Broccoli or Tomato. Thank you Helen. I just need to pick up some Swiss Chard tomorrow.
Thank you very much. Appreciated.
My mouth is watering right now. This chickpea stew looks hearty. Without any doubt, it will hit the spot. Thank you. (I'm subscribed to your channel.
OMG, I've had collard greens in the freezer and was looking for something to do with them that didn't require bacon. Thanks!
I have made both yours and Alison's versions and while I liked them both, I have to say that I prefer yours. I don't know if it's the tomato or the potato, but I just love the way all of the flavors combine in this dish. Going to the grocery store today for the ingredients to make some more. Thanks for this one!
6:44 - I think that's the first time in my life I've heard a woman say "You can never have too much oil.." Thank u.
This dish similar to the Indian dish, Chhole and is eaten with flatbreads (roti or naan). Looks wonderful! Will try this. Thank you!
i tried it was amazing thank you i love u best
Just made this tonight and substituted the heavy cream at the end for labneh. Fantastic!
Lovey, going to make it tonight
this is amazing! I had just bought some chickpeas and was wondering what to do with it. now I know :)
Josué Guimarães
Chick Peas a.k.a. Garbanzo Beans make fabulous and I do mean FABULOUS fritters!
FIRST 3 INGREDIENTS
1- 15&1/2 ounce can of Chickpeas Drained but NOT RINSED!
1/2 Cup of Sliced Scallions (about 4) Use the White and the Green parts
1/3 Cup of Chopped Cilantro (If you absolutely HATE cilantro you CAN SUBSTITUTE Basil or even Parsley or a Basil-Parsley Combo)
NEXT 3 INGREDIENTS
1/3 Cup All Purpose Flour
1 Large Egg
1 Teaspoon of Sea Salt
Place the first 3 Ingredients in your Food Processor to Combine and PULSE to COMBINE ⚠️ Please do not over chop it! (It should look like mud/paste)
NEXT add the Remaining 3 Ingredients (Flour, Egg & Salt) Once again PULSE ONLY UNTIL COMBINED!
Transfer all of your mixed ingredients into a bowl .
In a large Frying Pan heat 1/4” of Olive Oil on a Medium-High Flame ⚠️ You want your oil hot but not smoking! You do not need a thermometer 🌡 To Test just take a “Pea Sized” amount of your chickpea mixture put it in the frying pan and see if it bubbles.
Take about 1/4 Cup of the Mixture and form a “ Ball”, put it in the frying pan then take your spatula dip it in the oil and then flatten out your “Ball” into a Disk. ***You’re dipping your spatula in the oil first, so the spatula does not stick to the top of the chickpea mixture. You’re going to cook each side about two minutes until golden brown and cooked through.
Once their cooked... Place on Paper Towel or Brown Paper Bag.
Dress your Chickpea Fritters with Fresh Squeezed Lemon Juice.
Helpful Hints: DO NOT overload your frying pan with fritters because, you will bring the temperature of the oil down! Resulting in greasy and soggy fritters!
P.S. I always double or triple this recipe, I make the “fritter patties” then freeze them. Just defrost and fry whenever you’re in the mood for something yummy.
I hope this helped you expand your Chickpea Repertoire. I personally prefer calling them, “Garbanzo Beans”. I just think Garbanzo is a funny word so is the word “Piccadilly”. 😂🤣😊
This looks damn good. I'm gonna make it.
I tried both recipes Alison's and yours. I liked yours better! Potato is a nice addition.
thisisi very healtjhy and delicious
i like it all
Wanted to try this recipe but no potatoes on hand. Not to worry… barley to the rescue. Made 1/2 the recipe with 1 cup uncooked barley into the pot with the collard greens. Added 32 oz of low sodium chicken broth. Yummy. Thank you for sharing this.
I just made this stew and it is so good 😍 substituted the cream for milk and added a little less butter and oil, because I am watching my weight. But it tastes great nevertheless. Thank you for the recipe 🙏🏻 This stew will become a staple for sure.
yummy
collards are my favourite vegetable left a like just for them
This looks amazing, We've been living on lentils and rice for the last couple of weeks, so if I can get my hands on some chickpeas I will definitely try this
Tuchulu Please give me your recipes. We all bought this but don’t know how to cook them.
@@suzannebracker8219 Sautee onion in plenty of olive oil, add garlic, and whatever else you want for a base (celery, carrot, bell pepper, bacon, salted meat, anything to give it some flavour) When it's nice and translucent add 2 cups of dry lentils, washed, and 6 cups of water, a bay leaf, salt, and whatever spices you like (I use Spanish paprika, but cumin, turmeric, chilli powder are also good options)
You can also add a potato if you want it to be a little starchy instead of soupy. Bring it all to a boil, turn the heat down to a simmer and let it simmer away for 30-40 minutes until the lentils are done.
Tuchulu Thank you. I have to write this down and try it. Stay safe honey!! 💋😘😷
YUMMMMM!
We call this ghugni and it is a very common street food in Calcutta, West Bengal.....and this is my absolute comfort food
I love your voice and accent. So comforting, where are you from? Love from UK xx
Your version sounds more interesting to me than the original recipe. I've hit turmeric overload. lol!
Thank you for mentioning the vegan option!
I would love to take one or many more of your classes.... :)
Helen, I just discovered your videos and I am impressed. I wonder if I can access the list of ingredients. Also you keep referring at a link off the screen ...where is that. My apologies for being a novice at navigating a web site. Thank you.
Ah, the optimism! Maybe we'll be back to normal by the time this posts. 😁 But I gotta tell you, Helen, you have been a major support for me. Thank you for not quitting. ❤️
YUM 😋
Kudos for taking your flavor profile the direction of a Cocido Madrileño-albeit this is an easier recipe and method of serving. One extra idea from such a cocido I'd recommend: serve with some piparras/guindilla peppers. Perfect for a snap of spice and bright acidity when eating. (And if one's market is stocked thin, some pickled pepperoncini peppers will work in a pinch.)
Hi Helen! I have started using an ingredient I think you will like: turkish pepper paste or biber salcasi. It can be used just like concentrated tomato puree. It is very versatile and tasty. I used it in this dish in a pinch (didn't have any tomato puree) and it turned out great! If you ever come across it I recommend you give it a try.
I did it. Very good. 1. Potato..very good combination. 2. We have the same word: never to much cooked onion. Thank you.
glad you enjoyed it :)
Thanks for the recipe. It reminds me of a traditional Spanish recipe called "Potaje de vigilia". It's typical to eat it during Holy Week, specifically on the Good Friday and its main ingredients are chickpeas, spinach and cod. Often it is serve with has hard-bolied egg as a topping.
What does "vigilia" mean? We have the same word in Polish (spelled with w instead of v) and it means "a day before something". Most commonly it's used to name the 24th of December, as the day before Christ's birth, but it can be used in any other context as well.
@@AnnaEmilka Hi! I asked my mom and grandma (however, the Holy See surely has a more precise explanation 😅). I'll try to let you know my general idea about the history of this dish and how it relates to the "vigilia" word:
Let's move to Catholic religion. To begin with, Christians took Christ as an example by imitating his own life to recreate in them the sacrifice Christ made for humanity, emulating actions such as fasting, abstinence (= meat prohibition) and prayer.
Now, Holy Week commemorates the Passion, Death and Resurrection of Christ. Therefore, it might not be surprising that abstinence and fasting take on special relevance on these days.
I know that, at least on Fridays (the day of the Lord's Death) and also the day before (aka. "vigilia") his Resurrection, meat should not be eaten. Why meat? Seems to exist different versions, for example this one: the interpretation of the meat as the body of Jesus Crucified, so eating it would be disrespectful or even a sin.
All in all, I think that nowadays, in general, the original sense of tradition has been lost.
This dish of "potaje de vigilia" with no meat in it is very typical during the Holy Week and some people migth eat it following the catholic tradition and other simply might eat it because they like it.
Ms Rennie i've just made your chickpea stew, half an hour to go and it smells and tastes terrific.
A little juicy so i added a half cup of yesterday's rice, but other than that i always make your recipes first before i start experimenting ... it will be delicious and everybody's gonna love it, i know!
Sad we're all isolating but life and cooking goes on, and there's one thing i must add because you mentioned (them/her) a little while ago:
Alex & Milana up here on the CZcams, remember? I went over and took a look, and now, darn it, i subscribed and won't miss anything she puts up because it's just so much fun to watch and Milana is absolutely a little firecracker and so talented.
Thanks so much Ms Rennie, you are doing the good work up here and teaching us too.
p.s., you have got the BEST personality profile too!
And i don't speak a word of 'Rus (except for naughty ones) and cannot understand a word Milana's saying, but now i love her channel!
So glad you make the chickpea stew! That's what I am having for dinner tonight. So we can have dinner together while social distancing :)
Could you substitute cabbage as the green?
I’m making this for tonight. I don’t have dried chickpeas (what is up with hoarding dried beans?) but I do have some cans on the shelf and this seems worthy of investing my stash!
gosh, tell me about it. it's been 2 weeks since I could find dry chickpeas!
And I am so glad I spent a couple cans of chickpeas on this- so good! Thank you!
Your plate...is pearlware made in England around 1825. I sell those and wrote a book on them. It's called feather edge.
new friends here. done watching na po, full support here po thanks
God Bless you! You are adorable!
I gotta make this stew!! How can I print the recipe ? Thank you!
the recipe is in the description below the video. copy and paste into a google doc, e-mail, etc.
Hi Helen... The best is not to cook them but soak them over night in cold water, about 15 hours or more. Remember rinsing them before boiling them a couple of ours
Yes, I used to do all that. Soak, rinse, simmer for a couple of hours. Then I discovered slow cooking. Way less hassle and great results. If you want more info, here it is czcams.com/video/aiUcygy6W_s/video.html
I love scotland. I really do im so glad thatvmy soulmate comes from there
Hi Helen, it’s too bad your family aren’t Loving your FABULOUS FABULOUS cooking. 😊
I thought they were actually very happy with my cooking :) They just don't like chilis. I can totally live with that.
Have you done a breakdown on the Instapot ?
google "helen rennie instant pot" I have lots of videos about its pros and cons
That looks really nice, though might need adjusting for what we have in store at the moment.
Poor you, having a family that doesn't share your love of chili!
Hope that you & yours are staying healthy and sane; and thanks for still making videos at this tough time. Your signout was very sad.
I think a bit of saffron would go well with this!
Oh yes :)
Looks delicious! Getting my chickpeas on now. I don’t have any wine though- is it essential please?
just skip wine. this stew is very flexible. you can skip almost anything in it.
Helen Rennie Thank you! I’m looking forward to eating it tomorrow- hopefully my toddler will enjoy it too!
Helen Rennie this was so tasty! I found some wine in the end (yay! Glass for the cook!) and it turned out great! Even better the days afterwards. Still have loads left and it’s delicious. It’s reheating so well- I’m a doctor and working long hours at the moment so knowing there’s nutritious, tasty food made and available is a real godsend right now. Thank you so much for the recipe! 😊
We have similar stew in Armenian /Turkish called Eshkili Ghabakh
Instead of potatoes we use zucchini and baked burghul balls
This looks amazing.
There is a bad cough going around some places so stay safe. Put the television machine on. They might mention it sometime. Take care, Helen. Regards from Nova Scotia.
When you watch recipes to kill time knowing you don't have any chickpeas. When I do I'll have to mess with this though, the carnivore part of me wants to try this with some sausage thrown in just to see how it would turn out. Either way that looks great.
Perfect....I stocked up on cans of chickpeas(more than 50) to make hummus before the Covid....something different would be nice!
Canned chickpeas are really not optimal for making hummus. If and when you're able to get out, try finding some dried chickpeas, as this REALLY affects the texture of the finished product!
another option is to heat up the canned ones right before pureeing. I hear that pureeing warm chickpeas makes a creamier hummus (not sure where I heard that -- cook's illustrated or seriouseat). but if it's possible to cook them from dry, that's ideal. it's been 2 weeks since I was able to buy dry chickpeas :( this video used up my last bag.
@@SuzanneBaruch How do you get rid of the skins?
Collard Greens (AKA green cabbage) and chickpeas (AKA garbanzo beans) are a great combination with potatoes. It's a nice change from plain pea soup. I'll be substituting the wine for alcohol-free chicken broth, which will give it a slightly different flavor, but not so much as to ruin the dish.
you can't ruin the dish with chicken broth :)
Collard greens are completely different from green cabbage. They're in the same family, but not the same plant. (As a life-long Southerner, I was triggered by that part of your comment, lol).
@@SuzanneBaruch thank you for explaining that because I was wondering. Collard greens arent' exactly a household item where I live, but then neither was kale until quite recently.
Can you please make a video about bay leaf, is it really necessary? Does it make flavor, aroma, a difference at least? So as saffron it’s just color and a very mild metallic taste. Tell us what you think chef 👩🍳
Those are both aromas. How much of a difference they make depends on your nose :) Bay leaf is pretty subtle, but saffron is very noticeable for most people. Basically, if you were making a recipe that called for bay leaf and you didn't have one, I double anyone would notice. But if you were making a recipe that called for saffron and you didn't add it, that would be a somewhat different dish. Keep in mind that saffron takes time to release it's aroma. So if you add some to a dish, taste it right away and wonder what the hype is all about, that's because it didn't have a chance to release its aroma yet. Blooming it in wine or some other alcohol helps.
Helen Rennie you’re the best my love 👍🏽thanks
Helen Rennie but if bay leaf as you said is very subtle, why only add one piece in (usually) some what of big quantity lets say stew, why not five like we do with other spices and herbs, bay leaf is extremely subtle
Something happened that I think will you make you proud of me. I made this recipe mine! So it is the third revision? :D
I toast curry powder in a bit of the thick part of canned coconut, add the rest, put in potatoes, orange squash, chickpeas, when they start to get fully cooked I add frozen spinach and cauliflover. I put in some fish sauce.
For me, your version was delicious right now, but reheting it the next day made it taste weird. No idea why. This, I eat at school (without fish sauce or garlic yaknow) and taste fab after microwaving. Maybe I will add green beans and pak choi.
I'm curious why you don't use the pressure cook function on the instant pot for the chickpeas? With pressure, it only takes 45 minutes instead of 12 hours on slow cook setting.
you can certainly do that. the slow cook method doesn't take any more active time and it works for all bean types. the pressure cooking method works for some very well, but makes others fall apart. chickpeas are good with both methods.
Noob question: Would chickpea skin be a problem here considering that some people take it off when making a hummus?
it's not a problem to me.
You; Two video’s twice you used Pomegranate molasses
Me; I buy on Amazon
Great video’s, hope your school can open soon.
I'm Indian Muslim. 🇮🇳 we can make it so yummy. We call it "Chole Bhatore" plz check it this recepi.
I don’t know if this has been covered already in the comments but I’m interested in the Instant pot method for slow cooking the chickpeas I don’t understand adding the chickpea water because wouldn’t that have a lot of the compound that gives you gas in it and that’s why you are rinsing and throwing that thickened liquid out in the cans? If you know the answer and it’s been covered let me know.
The link to slow cooking chickpeas in the instant pot is in the description below the video: czcams.com/video/aiUcygy6W_s/video.html Slow cooking breaks down a lot of hard to digest starches, so the liquid is perfectly usable. That being said, some people can't digest beans no matter what you do. But I am one of those people that usually gets a stomach ache from beans and the slow cooking method described in the video is the easiest for me to digest.
@@helenrennie Thank you for the reply Helen and that is a really good thing you know. 👍
me, watching this video in 2021: the world is still not in a better place...
What's with all US going on about Kosher Salt ???
The stew looks delicious, but did anyone ever tell you that you look like a young Turishcheva?
Oh the world will be in a better place comment at the end hurts. 😭
Viewers, Alison Roman's "stew" is curry.
No such thing as too many Onions...or too much Olive Oil. Right !!!
This is similar to Indian chana masala
It was perfect until came the cream and the butter🍷
Your Family is crazy for not liking heat in their Food Im from the Caribbean yeah and the food have to have heat whether its a scotchbonnet pepper or something or i wont eat it because it brings flavor and i wont accept it any other way. it have to have heat or i wont eat it at all i just thing something is missing its tasteless and has no taste without heat.
I want to marry you, I don't care what my wife says :-(
Looks and sounds delicious.
But this is not the stew. It’s not even a riff on it. Different duck altogether../
So really you are just making a chickpea stew. I don’t think you have to mention reference AR’s recipe if not making it and just using chickpeas.