chickpeas recipe Archives - Everyday Vegan Recipes

Incredible! Chickpeas Taste Better Than Meat! Easy And Delicious Chickpea Recipes [Vegan]

Incredible! Chickpeas taste better than meat! Protein rich, easy and delicious chickpeas recipe. This is one of my favourite among chickpea recipes. Simple and easy recipe everyone can make at home! My whole family and friends like it so much! Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! 😊 💖

💬 Let me know in the comments if you enjoy my vegan recipes.

❤️ SUBSCRIBE to see new recipes: https://www.youtube.com/c/WeCookVegan?sub_confirmation=1

✅ 0:00 Recipe #1 Chickpea patties
1 1/4 cup cooked chickpeas (12.5oz | 200g)
1/4 cup cooked chickpeas (2.5oz | 40g)
1 zucchini (5oz | 120g)
1 carrot (2oz | 60g)
3 broccoli florets
1tsp onion powder
1tsp paprika
1tsp garlic powder
2tbsp chickpea flour
1tbsp corn starch
salt to taste

🧑‍🍳Cooking tips:
ℹ️ Feel free to add your favourite herbs and spices to to get the flavour you enjoy the most.

ℹ️ For the patties to hold together place patties mixture in to the fridge for 30-60 minutes. It works miracles and you do not need a binder 👍 If you feel like you need a diner add some flaxseed. 😊

ℹ️ With the ingredients listed in the recipe you get about 8 patties.

✅ 2:59 Recipe #2
1 cup cooked chickpeas (9oz | 160g)
2 medium size potatoes (14oz | 400g)
1 onion
2tbsp chickpea flour
1tsp dried herbs
1 tomato
1tbsp tomato sauce
salt to taste

🥣 Sauce ingredients:
1.5 cup basil (16oz | 40g)
1/4 cup sunflower seeds (2oz | 40g)
3tbsp nutritional yeast
2 garlic cloves
1/4 cup water (2fl oz | 60ml)
2tbsp lemon juice
2tbsp olive oil
salt to taste

✅ℹ️ On my cooking channel you will find many more easy vegan recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.

My friends, if you like this video you can help to grow the channel:

👍 Rate the video ❤️

✍️ WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy to answer all comments.

Thank you so much for watching and see you again soon! 💚 😊 💖

#recipe #vegan #cooking #chickpeas

Read

One Pot CHICKPEA VEGETABLE Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

One Pot Chickpea Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. A one pot meal chickpea recipe is perfect for easy vegetarian and vegan meals. This easy chickpeas and vegetable recipe is not only high protein but also loaded with vegetables. This one pot chickpeas recipe is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy vegetarian chickpea recipe / garbanzo recipe for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you enjoyed my healthy vegan chickpea recipe. Is there another chickpeas recipe you’d like to see me prepare?

▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)

3 Tablespoon Olive Oil
225g / 2 cups Onion – sliced
1+1/2 Tablespoon Garlic – finely chopped
1 Tablespoon Ginger – finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes – Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots – chopped
200g / 1+1/2 cup Red bell pepper approx. – chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. – chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth
Salt to taste

250g / 2 cups approx. Zucchini – chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans – chopped (1 inch long)
2 cups / 1 (540ml) Can – Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)

👉 Garnish:
Lemon Juice to taste (I have added 1 teaspoon lemon juice)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil)

▶️ METHOD:

Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.

To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it’s soft. It will take about 3 to 4 minutes. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here.

Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it.

After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don’t let it get too mushy.

Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY. It’s more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well.

✅ 👉 NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY

Serve hot with some pita and couscous.

▶️ IMPORTANT NOTES:

👉 Adding salt while frying the vegetables will release it’s moisture and help it cook faster so please don’t skip it

👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

👉 THIS STEW IS NOT SUPPOSE TO BE WATERY

********

Welcome to 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. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes!

✅ Follow Food Impromptu on social media:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

Subscribe to Food Impromptu here ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

#chickpeas #vegetarian #vegan #vegetarianrecipes #chickpearecipe #VeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #PlantBased #vegetarianfood #garbanzos #chickpeacurry

Read

One Pot CHICKPEA VEGETABLE Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

One Pot Chickpea Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. A one pot meal chickpea recipe is perfect for easy vegetarian and vegan meals. This easy chickpeas and vegetable recipe is not only high protein but also loaded with vegetables. This one pot chickpeas recipe is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy vegetarian chickpea recipe / garbanzo recipe for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you enjoyed my healthy vegan chickpea recipe. Is there another chickpeas recipe you’d like to see me prepare?

▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)

3 Tablespoon Olive Oil
225g / 2 cups Onion – sliced
1+1/2 Tablespoon Garlic – finely chopped
1 Tablespoon Ginger – finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes – Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots – chopped
200g / 1+1/2 cup Red bell pepper approx. – chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. – chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth
Salt to taste

250g / 2 cups approx. Zucchini – chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans – chopped (1 inch long)
2 cups / 1 (540ml) Can – Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)

👉 Garnish:
Lemon Juice to taste (I have added 1 teaspoon lemon juice)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil)

▶️ METHOD:

Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.

To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it’s soft. It will take about 3 to 4 minutes. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here.

Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it.

After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don’t let it get too mushy.

Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY. It’s more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well.

✅ 👉 NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY

Serve hot with some pita and couscous.

▶️ IMPORTANT NOTES:

👉 Adding salt while frying the vegetables will release it’s moisture and help it cook faster so please don’t skip it

👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

👉 THIS STEW IS NOT SUPPOSE TO BE WATERY

********

Welcome to 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. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes!

✅ Follow Food Impromptu on social media:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

Subscribe to Food Impromptu here ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

#chickpeas #vegetarian #vegan #vegetarianrecipes #chickpearecipe #VeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #PlantBased #vegetarianfood #garbanzos #chickpeacurry

Read

BAKED CHICKPEA VEGETABLE PATTIES Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

Baked Chickpea Vegetable Patties Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. This baked chickpea patties recipe with sweet potatoes is perfect for vegan and vegetarian meals and meal prep. A high protein and nutrient rich grain-free baked vegetable patties recipe made with chickpeas and sweet potatoes for a healthy vegetarian meal. Add this vegetable burger / high protein chickpea patties recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and sweet potatoes to your meals. Check out my other vegetarian and vegan recipes!

???? Let me know if you enjoyed my healthy vegan recipe.

▶️ CHICKPEA PATTIES RECIPE INGREDIENTS: (12 to 13 patties)

2 Cups / 1 Can (540ml Can) COOKED Chickpeas
400g / 2+1/4 cups approx. FINELY GRATED Sweet Potato (1 large sweet potato 445g with the skin)
160g / 2 cup Green Onions – finely chopped and firmly packed
3/4 to 1 cup / 40 to 60g Cilantro or parsley – finely chopped
15 to 17g / 1 tablespoon grated Garlic OR TO TASTE
7g / 1/2 tablespoon grated Ginger OR TO TASTE
2 to 2+1/2 tablespoon Lemon Juice (✅ ???? some lemons are more sour than the others so adjust the quantity of lemon juice to your liking)
2 Teaspoon Paprika (NOT SMOKED)
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1/2 Teaspoon Ground Black Pepper
1/4 teaspoon Cayenne Pepper or to taste (OPTIONAL)
100g / 3/4 Cup Chickpea Flour or Besan
1/4 teaspoon baking soda
2 Tablespoon Olive Oil
Salt to taste

???? Good Quality Olive Oil to Brush the patties (I used organic cold pressed extra virgin olive oil)

???? Sriracha Mayo Dipping sauce/spread:
Mayonnaise (vegan)
Sriracha Hot Sauce to taste
Add vegan mayonnaise and sriracha hot sauce to taste to a bowl. Mix well.

???? Pickled Onions:
160g / 1 medium Red Onion
1 Tablespoon White Vinegar
1 Tablespoon Sugar (I added cane sugar)
1/8 Teaspoon Salt
Add the onions, vinegar, sugar and salt to a bowl. Mix well. You can store it in the refrigerator for 2 to 3 days.

▶️ METHOD:

Finely grate the sweet potato using the finer side of the grater. Finely chop green onion and cilantro (coriander leaves). Mince or grate the ginger & garlic. THOROUGHLY MASH THE COOKED CHICKPEAS, then add the grated sweet potato, green onion, cilantro, lemon juice, garlic, ginger, paprika, cumin, coriander, black pepper, cayenne pepper, chickpea flour, baking soda, salt, olive oil and mix well. KNEAD THE MIXTURE THOROUGHLY until it forms a dough, this will help breakdown the fibres and the mixture will bind well while forming the patties.

Oil your hands to prevent the mixture from sticking. Scoop the mixture using a 1/3 cup (level it off by removing any excess mixture) and form equal size patties. This recipe makes 12 to 13 patties.

✅ ???? Each patties will be approximately 3+1/4 to 3+1/2 Inches in diameter and anywhere between 3/8 to 1/2 inch thick and 85g approx. of mixture per patty.

PRE-HEAT THE OVEN TO 400F.

Bake the patties in a 400F preheated oven for 30 minutes. Then flip the patties and bake – anywhere between 15 to 25 minutes or UNTIL THE PATTIES ARE GOLDEN BROWN AND FIRM. The patties should not be mushy. Once baked remove from the oven and immediately brush it with a good quality olive oil, while the patties are still hot. ✅ ???? This will add a lot of flavour and also prevent the patties from drying out.

✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY

Add the patties to your burger or wrap or serve it with your favourite dipping sauce. Patties stores well in the refrigerator in an airtight container for 7 to 8 days. This is a good recipe for meal prep.

▶️ IMPORTANT TIPS:

???? FINELY GRATE THE SWEET POTATO USING THE FINER SIDE OF THE GRATER

???? Take the time to THOROUGHLY MASH THE COOKED CHICKPEAS

???? KNEAD THE MIXTURE THOROUGHLY until it forms a dough, to breakdown. The mixture will bind well while forming the patties

✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY

???? You can prep the vegetables in advance and store it in the refrigerator for 3 to 4 days. When ready, add the dry ingredients and make the patties

*****

Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????

Easy and nourishing vegan recipes for your everyday cooking. My goal is to help with the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.

Subscribe for the latest vegan recipes!

✅ Follow Food Impromptu:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

Subscribe to Food Impromptu ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

****

#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #chickpearecipe #garbanzos #FoodImpromptu #plantbaseddiet #sweetpotato

Read

CHICKPEA CABBAGE SOUP Recipe – ONE POT Vegetarian And Vegan Meals

This chickpea recipe is a perfect one pot recipe for vegetarian and vegan meals. This immune boosting healthy chickpeas recipe with cabbage is not only delicious but also very nutritious. An easy one pot meal perfect for any day of the week.

???? Let me know in the comments if you enjoyed my healthy vegan one pot chickpea recipes.

▶️ CHICKPEA CABBAGE SOUP RECIPE INGREDIENTS: (4 to 5 servings)

3 Tablespoon Olive Oil
Onion – 200g / 1+1/2 cup – finely chopped
300g / 2 cups Yellow Potatoes (Yukon Gold) – chopped into 1 X 1/2 inch pieces (2 medium potatoes 350g by weight INCLUDING SKIN)
1+1/2 Tablespoons Garlic – finely chopped (5 to 6 garlic cloves approx.)
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
3/4 cup / 175ml – Passata / Tomato Puree
250g / 3+1/2 cup approx. – Cabbage – chopped into 1 X 1 Inch pieces
150g / 1 cup – Carrot – chopped into 1/2 X 1/2 Inch pieces (2 medium carrots approx.)
2 Cups / 1 Can (540ml can) – Cooked Chickpeas (Drained the water)
Salt to taste (I have added total 1+1/2 pink Himalayan Salt)
900ml / 4 cups – Vegetable Broth (low sodium)
475ml / 2 cups Water

Garnish:
Lemon juice to taste (1/2 to 3/4 tablespoon teaspoon lemon juice)
1 Cup / 75g Green Onion – finely chopped
1/2 Cup / 17g Dill – finely chopped

▶️ METHOD:

Drain 2 cups of home cooked chickpeas or 1 can of chickpeas and set it aside for later.

To a heated pot add olive oil, onion, potatoes, 1/4 tsp salt and fry on medium heat until the onion and potatoes start to brown. It will take about 6 to 7 minutes. Add garlic and fry on medium to medium-low heat for another 1 to 2 minute or until fragrant.

Add the turmeric, ground black pepper, cayenne pepper and fry for a few seconds. Add the chopped cabbage, carrots, cooked chickpeas, salt, vegetable broth, water and mix well. Cover and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for about 15 minutes or until the potato is cooked through. Once the potatoes are cooked well, uncover and increase the heat to medium-high and cook for another for about 1 minute or so. Turn off the heat.

(If in case the stew gets too thick add boiling water or broth to thin it out. DO NOT add cold water that will ruin the taste)

Add the lemon juice, green onions, dill and mix well. Serve hot. This recipe is perfect meal prep and if stored well in the refrigerator can last for 3 to 4 days.

▶️ IMPORTANT NOTES:

???? Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly

???? Adding salt while frying the onions and potatoes will release it’s moisture and help it cook and brown faster so please don’t skip it

???? If incase the stew gets thick, add boiling water or broth to thin it out. DO NOT add cold water, it will ruin the taste

*************

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.

Subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! ????

✅ Follow Food Impromptu on social media:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

Subscribe to Food Impromptu here ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

*************

#chickpeas #vegetarian #vegan #vegetarianrecipes #chickpeasrecipe #VeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #PlantBased #vegetarianfood #garbanzos #cabbage #soup

Read

Falafel And Hummus / Vegan Recipes #viral #shorts #recipes

falafel and hummus / vegan recipes #viral #shorts #recipes

please subscribe to my YouTube channel ????????????
watch my other recipe video ????????

Follow me on Instagram ????
https://instagram.com/thespicearoma?utm_source=qr&igshid=MzNlNGNkZWQ4Mg%3D%3D

Follow me on Facebook ????
https://www.facebook.com/thespicearoma?mibextid=9R9pXO

shorts
vegan recipes
how to make hummus
hummus recipe
how to make falafel
Falafel and hummus
Falafel and hummus recipe
falafel recipe
best falafel recipe
roasted chickpeas recipe
masala chickpeas recipe
Chickpeas recipe
Chickpea hummus recipe without tahini
mediterranean diet
mediterranean diet recipes
mediterranean recipes vegetarian
Mediterranean recipes
easy recipes
healthy recipes
gordon ramsay
the spice aroma
recipe
new recipe
easy hummus recipe
homemade hummus

#trending
#trend
#falafelrecipe
#Hummus
#Chickpeas
#food
#foodie
#youtubeshorts
#viralshort
#foodporn
#thespicearoma
#recipe

Read

Easy And Delicious Protein Packed Chickpea Curry Recipe For Your Next Vegan Dinner _ Chickpea Curry

Welcome to Ruth’s Cuisine!

Subscribe here ⤵️
Ruth’s Cuisine Youtube ⤵️
https://www.youtube.com/c/RuthsCuisine

Follow me ⤵️
Ruth’s Cuisine Facebook Page ⤵️
https://www.facebook.com/ruthscuisine.44/

Protein packed Chickpea Curry Recipe you have to try in your home.It is Vegan and easy to make. Best paired with rice or bread, amazing with potato too.

#chickpeacurry
#chickpeacurryrecipe
#RuthsCuisine

????Video Link ↪️ https://youtu.be/Q9_Okxh9SzM

????Related Video ↪️ https://youtu.be/IR4JVAXw-oA

????Recipe ⤵️
✅2 cups boiled chickpeas
✅1 cup plus water cashew milk
✅1 tbsp.fresh coriander leaves
✅cooked plain white rice
✅3 pieces. dried curry leaf
✅onion,garlic ginger fresh and chopped
✅garam masala, coriander powder, cumin powder, turmeric powder, salt to taste you can ✅djust the amount to your preference. If this is not available you can use curry powder itself.
✅used frozen tomatoes here fresh is not available now around 2 big tomatoes
✅1 tbsp fenugreek leaves dried
✅1 tsp. dried and powdered coriander leaves
ENJOY ????????????

Subscribe for more Videos ????

Edited by YouCut:https://youcutapp.page.link/BestEditor

Read

Firm Vegan Chickpea Cheese Recipe! Easy and Healthy Vegan Cheese Recipe

Hey there Darlings! Beginning by putting 1 cup of chickpeas in water overnight wash them and provide an excellent clean move them in a food processor include 2 cups of water 1-2 tsp of salt (adjuste to taste) 1 tablespoon nutritional yeast 1 tsp vegan Worcester sauce (optional) 1 tsp of onion powder (or 1/2 small onion) 1 tsp garlic powder (or 1 garlic) 1 tsp paprika blend it till smooth transfer in a pan and also bring it to boil chef at medium – reduced fire maintain mixing you need to get this uniformity grease a mould move the blend right into the mould as well as flatten the surface you can likewise make your very own cheese variation include chives, pepper, dill … whatever you like! let them cool off maintain them in the refrigerator for a number of hours unmould the cheeses I hope you appreciate this vegan chickpea cheese dish!.

As found on YouTube

Read