LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA !! I definitely like one pot dishes. Not just is this stew simple to make, it’s exceptionally scrumptious! Join me in this episode and discover how to make a simple vegan moroccan chickpea stew. Let’s start.
3 red onions
5 pieces garlic
1 big sweet potato
3 tablespoon olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tablespoon sweet paprika
1 tablespoon cinnamon
couple of sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano entire tomatoes
1.6 L water
3 tsp pink salt
2 lots of collard greens
1/4 cup sweet raisins
couple of sprigs fresh parsley
1. Dice the onions, carefully slice the garlic, and peel and cube the sweet potato
2. Warm up a stock pot on medium heat. Include the olive oil
3. Include the onions and garlic. Include in the cumin seeds, chili powder, paprika, and cinnamon
4. Provide the pot a great include the thyme and stir
5. Include the sweet potato and chickpeas. Stir well
6. Include the tomatoes and crush to launch it’s juices
7. Gather 2 tomato cans worth of water
8. Include the pink salt and stir well. Show up the heat to give a boil, then simmer on medium for 15min
9. Eliminate the leaves from the collard greens and offer it a rough slice
10. Include the greens into the stew in addition to the dried raisins
11. Transfer 3 cups of stew into a mixer and mix on medium high
12. Put the mix back into the stew and offer it a great stir
13. Plate and garnish with newly sliced parsley
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Hong Kong born Canadian, Wil Yeung is a worldwide professional photographer, filmmaker, business owner, violinist, and YouTube chef. When he was a young kid bring with him his capability to speak Cantonese and some damaged English, he immigrated to Canada. Much of his cooking goals originate from his background in the musical and visual art areas. Whether you’re plant based or plant based curious, Wil thinks that finding out how to make food can truly alter your life and of those around you.
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