Frizzled Chickpea Salad | Home Movies with Alison Roman
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- Опубликовано: 5 июн 2024
- Today we’re making an oldie but a goodie, a new-classic, modern canon, a sleeper-hit: Frizzled Chickpea Salad. “Frizzling” is done by sautéing in a generous amount of olive oil till deeply browned and roughed up around the edges, not totally crispy, just simply…frizzled. It’s a good technique to take the edge off a just-opened can of otherwise bland chickpeas, especially good when done in tandem with a mess of sliced onions that frizzle alongside. Today we’re salad-ifying the chickpeas with a bounty of herbs (always keep it leafy, spriggy, coarse); they’re also great with halloumi or feta crumbled on top, spooned on top of a bed of yogurt or labne, served alongside roast chicken, fried eggs, or maybe even a hot dog? A version of this recipe was first featured in Nothing Fancy, a book you should most certainly own.
#alisonroman #frizzledchickpeas #dill
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CHAPTERS
00:00 Frizzled Chickpea Salad
01:01 What exactly is “frizzled”?
02:00 I have a bee in my bonnet with about raw chickpeas
03:11 Let’s get frizzling
07:54 To make it more salad-y in spirit, pick some herbs
11:23 Now we’re cool for the summer
11:47 If you can guess how many times I say frizzled in this video, you win a prize
CREDITS
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
B-Cam: Sean Ryan
Audio: Yves Albaret (@yvesarmand)
Editor: Alec Cohen (@alec_cohen)
Culinary: Rebecca Firkser (@rebeccafirkser)
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Which herb is your favorite (and why is it dill)?
Spanish Chorizo is an herb, right?
bc dill is supreme -the taste, the tang appeals to my tastebuds 😇
@alisoneroman Hey just to let you know, the links to your books in the description box are showing up as "Page Not Found" when I click them. Also my favorite herb is parsley forever and always
BASIL! So fragrant and delicious on anything
Coriander. But dill is growing on me.
The Roman Effect™(Noun)
1. An irresistible urge to create a dish from Home Movies as soon as one clocks out of work on Tuesdays
2. The despair one feels when a grocery store does not carry harissa or preserved lemon
I ordered Harissa paste online the moment the last recipe came out, Worth it. Also my almost 3 year old kid thought it was some new toothpaste I got him since it was all pretty yellow and red, he'd be very surprised lol.
You gotta preserve your own lemons fam!
Preserved lemons are super easy to make! I made some once and they lasted for months. (I'd use organic lemons, though - I didn't do that). Plus I think Trader Joe's harissa is pretty great. Not a huge jar, medium spicy
chizzled frickpeas YUM
Sometimes when I walk outside and it’s hot I hear Alison saying “It’s like 5 Rob Thomases out here” and then I hear her sing “it’s a hot one” 😂😂😂 I have been blessed!
Big same
Love that! Now I will be hearing the same.
😂😂😂
This - I taught my husband the Rob Thomas Heat Scale and we reference it daily lol. What a gift.
I feel like there’s a missed opportunity for a Ms. Frizzle/Magic School Bus joke.
Seat belts everyone!
I came to the comments just for the Mrs. Frizzle references
Forgetting most people's introduction to the word frizzle came from Magic School Bus is Ms. Frizzle erasure! 🚌😂
lol it was considered
I thought the same thing!
I think Americans are the only ones who say “I could care less”, in Australia we say “I couldn’t care less” as in, “I really don’t care!”
We (Americans) also say "I couldn't care less" because that's the correct way to say it. We correct those who say "I could care less."
I’m literally eating my frizzled chickpea leftovers from last night as I watch this. Been making it once a week for probably 2 years now - it never gets old!!
Frizzled Chick Pea will be my exotic dancer name thank you so much, AR ❤
More summer salads! Thankyou Allison. Bryan from Canada
We do go so deep into summer foods up here eh?
i've been making this like multiple times a month since nothing fancy came out, it basically got me through the pandemic lockdowns, I'm so happy it's getting its RUclips-due!!!
did you find it makes good leftovers? Worried abut things un-frizzlifying
@@erinfae4276 I double the recipe all the time, they work reheated! Not quite as frizzly, but they still taste fab.
@@erinfae4276 it's not always about the frizzle but the friends we made along the way
In Roman we trust. Didn’t think you could pull that much flavor out of an onion and a can of beans, but here we are. Thanks for caring too much.
There is a part of me that feels like this is just fried chickpeas with onions
Lol it…absolutely is (though not quite “fried,” more frizzled)
Alison cooks to my heart. I've been eating this dish since I was a small child on a farm in Italy.
prego
Pasta and chick peas. The variety of recipes is exceptional.
Craggily bits, jammy….words I hear every episode.
This is very familiar to a Sri Lankan breakfast/snack we have which we call ‘deviled chick peas’ - we had desiccated coconut, mustard seeds, whole dried chillies and curry leaves. YUM. Also LOVE your videos ❤️
I'm anxious because I care and have anxiety that no one thinks I care enough, but you? You're funny!
You had me at frizzled! The dilly bean stew with frizzled onions is still one of my favs ❤
These are SO ADDICTING! I love them the day of and save the rest for a cold salad the next day (goes great with tomato, raw red onion, green/red/orange bell peppers, cucumbers, feta!). Always a crowd favorite.
So I had to come back and comment after making this…OH MY GOSH!
Like seriously…I couldn’t believe it. This was BOMB
This made me very excited I’m gonna make this right tf now lol
Made the chickpeas (not the salad bit this time, because we didn't have that in the house) and they're amazing. My husband loves chickpeas, even right from the can, and I don't mind them that way, but these are not just next level but many levels above. They will be made many times and served many ways in our house from now on. Frizzling for the win!
Made this with red kidney beans b/c it’s what I had plus some tomatoes. Added fennel and cumin seeds. Yogurt with lime zest on the bottom - roasted broccoli - frizzled onion and red beans - fried egg - dill and cilantro ❤ chef’s kiss - chef’s make out more like it….
the article about La Scala in the closeup of the newspaper…dead 😂
I always wish these videos were longer 🥹 but I guess you guys have lives and can’t give us 42 min videos every time 😏😋
I enjoy your videos and find them calming...
I am not at all frazzled by this frizzling. Making it for dinner tomorrow!
Report back:- the frizzled chick peas were delicious!
This is surreal because I have already made this so many times. Your book ❤
I’ve always cooked/ toasted my chickpeas and cannot resist the combination of chickpeas and pancetta, cooking the pancetta first then adding the onions and garlic and fennel seeds, and finally crisping the beans in the rendered fat. Sometimes I add kale, wilting it slightly, and sometimes halved grape or cherry tomatoes, sometimes diced tomatoes right out of the can. And whatever herbs I have on hand, often parsley and thyme. It’s hard to mess this one up.
It’s like you know I just made your brothy beans with chickpeas and have red onions in the pantry- thank you! Ps your brothy beans recipe has been life changing for me - no soak needed and no need to peel onions and such- thank you thank you! Have made a different bean each week for the past month! :)
ABOSOLUTELY fabulous! just made it ....thank you too much. I def like your style lady.
this recipe fed me on many a night this spring during my final semester of college. thank you alison!
This is my favorite recipe from Nothing Fancy!
I'm late to the party but I just made this for dinner and it is delicious. I'm having to stop myself from eating the whole thing by myself in one sitting. Onions and chickpeas and olive oil make magic 🤩
Making this to take to Christmas lunch ☺️
Sliced Kirby cucumbers with seasoned rice wine vinegar, salt, sugar, black pepper, and of course DILL!
Well wowza! That was quite fabulous. ❤️
I absolutely going to make this because I love chickpeas. I also put them in a salad.
Made this as a side for dinner, my wife looks at me differently now. Love all your videos!
Well, this was PHENOMENAL. I can't believe how more-ish it was. I was full and then went back to the skillet and shoved more into my mouth. Really high effort:deliciousness ratio in the correct direction
She’s an icon, shes the legend and she’s the moment.
Response from my husband when I stress about work: "I sense you caring too much again." 😂 So I 100% agree that anxiety and caring are closely linked.
That looks delicious! I didn't think this would be something I'd make, watching just because I enjoy the "Home Movies" : ) I'll be making it this weekend.
Finally, a use for that can of chickpeas that have been hiding out in the back of my cupboard.
😂😂😂
In the UK we have chips that are bacon flavoured called Frazzles, I feel like that is the next part of the frizzle journey.
Made this for lunch today and added fennel seed and a little za’tar too and was really delicious! I’ll be making this all the time now
Yum! Favourite easy meal to make I always mix in cous cous
This looks delicious!!!
Allison's book, Nothing Fancy, was featured in "The Omelette" S2 E9 of The Bear (FX).
Frizzelled the chizzel pizzels
I want all of those shirts with your quotes.
i made this for my mom once and she now requests it every time i see her
looks delicious, Thanks ❤❤❤
I’ve made this recipe twice and I LOVE it! Don’t know why it’s so delicious but it it is. I’ve only used dill and parsley but I’m sure mint and oregano would be fabulous too- I can see why those flavors would work. I also add some crumbled feta and lemon juice and a good amount of red wine vinegar or Sherry vinegar at the end which really brightens it up.
Frizzled never Frazzled and always Fantastic 🥂
I just peed 😂 I guess you answered my question…Pizzeling.
My fave!
the way i was literally eating these frizzled chickpeas in my salad when i got this notif
This looks so good.
it's fire
I also make a frizzled chickpea salad with parsley, cilantro and celery and cranberries.
That combo sounds amazing!
I love your videos. ❤
I am making this tonight. And I'm thinking some roasted lemon (sliced thin, blanched slightly and roasted in a little evoo a la Yotam Ottolenghi) would slay. Many thanks.
Yasssssss! That is a genius idea. Totally doing that when I make this!
Gonna make this tonight 😊
Dill wasn't on my radar until the Roman of Alison. Now I eat it daily - usually twice. That said, I wasn't really eating cannellini beans, either. Or chickpeas... This channel has taken me to Flavour City in really tough economic times.
Making it right now 😊
Luv your channel. Recipes are easy to follow…thanks.
I agree. Wish she did more videos.
@@jeffbergstrom me too. At least twice a week.
@@jeffbergstrom you're going to have a great time this summer, king
@@yoyoli6985 i mean not this much
Just made this and it's delicious. I'll "re-frizzle" the leftovers tomorrow.
Nails matching the onion. *YES CHEF*
Made this. Best ever so yummy!!
I only have chives and mint on hand. Here we go! 😬🤞
Frizzled is what happens to sage dropped into browned butter for your pasta dish. The word has been in use, but not your definition. I'll try these chickpeas, though.
Currently rewatching episodes to see what other nail polish color you’re using besides the bright orangey red one… 😅 If there’s someone who’s colour consistency I admire, it’s yours! 🙌🏽
Ok so who else paused the video before the zoom to read as much of the La Scala op ed as they could?
Thanks for the vegan recipe ❤️ 🥬
Haven’t made the salad version (yet), but for the original recipe a drizzle of honey to finish goes a long way. Plus it makes for a frizzle drizzle moment, as it were.
damn bro chill
Frizzle drizzle? I'm dazzled, fo' shizzle.
Make that hot honey, sooo good!
Ohh delish!
I have been frizzling chickpeas since The Stew recipe and just eating them frizzled with onions ans some spices so I can't wait to try this recipe. p.s. how many bottles of olive oil do you use per month? No shade at all intended, just genuinely curious!
Finally someone has the courage to say chickpeas straight from a can are BAD with raw vibes
This will be so good with arugula and/or watercress too. Now, if we could only make a chickpea salad sandwich taste good. 😂
Can we get Snoop Dogg to do the voice-over for this? Frizzle fo' shizzle
I was skeptical.... this frizzling........... and it's happening! ..... getting brown and golden and FRIZZLED!
Honestly thought I created this dish. I feel humble but validated.
Every day that’s where I’m at
If you ever come across a West Indian Restaurant, order the curried channa (chick peas) and roti. Maybe add the curried chicken to it. I bet it will change your perspective on chick peas.
Where did you get your frying pan? I am on the hunt for a all clad pan. Do you have any suggestions?
So when does your merch store open? Because I would definitely buy those t shirts. 😂
Thanks for this recipe. I made this for my vegan girlfriend and she does forgive you for your anchovies, shallots and tomato paste recipe. I love that recipe. Sadly i can only make that when she's not around.
I love her
AR & co. back at it again making a boring Tuesday at work better xoxo
Can you guys featured brad leone here plssssssss, istg they shared the same energy 😂😂😂😂
I assure everybody this is a can't miss side dish.
I agree! Frizzled chickpeas are better! Did I hear Alison mention Chihuly? As in Chihulified? As in Dale Chihuly? The incredible glass artist???
really wanna read that LA Times op ed.
if i wanted to salad-ify even further, what do we think of adding arugula & radicchio?
Loves it!!!!
I thought ‘Q Community’ was going to be my only drinking game phrase this month but FRIZZLED has entered the chat
Yo romes, what happened to the induction? Love this recipe btw!!
I throw them in the air fryer every time.
I usually just use chickpeas in curry dishes, lemme get in on the frizzling
Me too! I make a chickpea curry almost weekly (often with some roasted cauliflower). It’s a meatless Monday favorite.
frizzled
OK but WHERE did she get that handheld colander because I must have it.
I tried with lentils. Great taste too but no good frizzling them. Lentil-paste 😅