Alison Roman's Internet-Famous Chickpea Stew | NYT Cooking
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- Опубликовано: 19 сен 2019
- Get the recipe: nyti.ms/2kUEvVT
When you type "the stew" into Google, Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric is first result. It's so popular that it even has its own hashtag: #thestew. And it really is as good as the internet says.
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Get the recipe: nyti.ms/2kUEvVT
Love making this. I add ground cumin and coriander to the aromatics for a different flavour, yumm.
Pro tip - add Turmeric earlier with the onions or garlic, or angry Indian grandmother will appear with a raised rolling pin
LOL
Abhi Nerurkar 😂🙏
Is she like an avenging spirit?
😂😂😂
😂
A beautiful dish and a truly wonderful presentation. One humble suggestion from an Indian viewer, the amount of turmeric could be way less as with the turmeric, a little bit goes a long way and the overall taste may turn really unpleasant if you happen to overdo it. I'd say the same about sprinkling raw turmeric powder on top. Instead, you may use roasted cumin powder, as a garnish, which will truly complement the other spices you used. Since you used coconut milk, a little bit of freshly grated coconut will also make a nice garnish, echoing your ingredients.
PS: Thanks a lot for all the likes and the inspiring suggestions/discussions. I’d like to emphasise Alison is the real cause and muse behind this entire thread and I’m just grateful to be a part of this discussion as a passionate homecook and a food lover! 🥰
I thought the same thing about the tumeric... thanks for mentioning this!
@@AskMiko you're welcome :) Also, in case you're interested to know about an alternate method to cook chickpeas, this is how I do it: I make a paste of red onions, ginger, garlic, garam masala, roasted cumin and coriander seeds, roasted dried red chillies, turmeric and paprika powder in a blender. Then I cook soaked and drained chickpeas on high heat in a pressure cooker, sauteing it with all the spices in a large amount of olive oil. When the oil starts to separate, I add freshly pureed tomatoes and cook some more and then I let it cook for around half an hour with the lid on. Or up to 8 to 10 whistles (chickpeas can take a lot of time to break down). Then I finish it with freshly squeezed lime juice and cilantro and some more olive oil on top. You can have it with rotis, naan, rice or spaghetti. The last one was a surprise discovery for me. Trust me it goes so well with whole-wheat spaghetti topped with olive oil and lime juice. Cheers! :)
@@AskMiko - me too!
@@KamalikaMukherjee81 Wow! That sounds amazing!
@@KamalikaMukherjee81 Hi I also always cook my chickpeas in the pressure cooker but always in water, separately from the stew recipe where I later incorporate the cooked chickpeas. To try it your way I need a clarification: do you use water in addition to the tomatoes? After sauteing the soaked chickpeas in the oil with the paste, do you add only freshly pureed tomatoes (in what quantity approximately compared to the chickpeas?) or do you add water before closing the lid? Thanks!!
My recommendations: Subtract 1/2 tsp turmeric. Don't dust raw turmeric on top. Add 1 tsp cumin. Serve over rice.
Definitely putting it over rice now
Agree... this was a bit heavy for me to eat as a stew. Really enjoyed it over rice.
My recommendation is don’t tell other people how to cook their own fucking food, Keep your shitty opinions to yourself
@@epiccollision lol you mad? what’s your deal?? he only made suggestions and they aren’t “shitty” (using raw turmeric on top is seriously not a good idea, there’s a reason why in almost all traditional recipes that use it, it is cooked; tastes bitter and horrible, can actually be diarrhea inducing lol) but do you boo!!! dust dat dish with shitloads of turmeric and then when you’re shittin ya brains out later, thank this authentic chef for teaching you ~the ways~ wooooo
@@epiccollision HAHAHAHA who hurt you
This is the base for basically every South Asian dish (which is mostly curries) - always started with minced ginger, garlic, onion. Killer combo, which is why it’s been the base for South Asian dishes for centuries :)
As well as flatbreads. Some are made with the cooked bean rather that basin flour
Southeast Asian cuisine too!
She's made a bastardised chole but given it a different name so she can claim it's her invention.
Pro tip from an Indian Chef here- DO NOT ADD CRAZY AMOUNTS OF TUMERIC TO ANYTHING, it’s extremely bitter and spoils the whole dish, tumeric needs to cook well to cut the bitterness. If you don’t want to cook it have tumeric tablets to get all the benefits. But do not leave it uncooked and raw !
I was just going to comment this.
On another topic.....do you think the addition of lamb might work well with this dish? Thanks....
Would the fix for this be to add the turmeric earlier?
So happy you said this...my eyebrows leaped to my hairline when I saw the amount of turmeric!
A good quality curry paste will work easily also. With regards to seasoning cumin, coriander . Plus take toasted mustard seeds, fennel and cardamon whizz them and add at the end, plush fresh coriander. Sorry Alison have completely re-written your recipe. I love yours too
Being Irish I wanted to chop up a 2 medium potatoes and throw them in too... now it's a stew 😁
Marie Buckley yum that would be more filling
Made me smile... yep you can't beat spuds, especially Irish ones!
Definitely 😂
Yeh man i wd too
I am Puerto Rican and I want to add potatoes too. I feel like it’s not a stew unless you add them. She said you can add anything, so potatoes it is.
"A little goes a long way" *adds a tablespoon of turmeric and some straight turmeric as a garnish*
Her recipe only calls for 1 1/2 tsp (1/2 tbsp).
@@godminnette2 yeah maybe so, but that garnish thing especially is a lil whack ngl
I'm Indian and I never seen people using turmeric for garnishing. And that's a hell lot of turmeric
Potato head yes!! always add turmeric with the oil when you fry the aromatics
Raw turmeric tastes terrible. It needs to be cooked 🤦♀️
Yep she's not a chef, talks too much
Raw tumeric gives such a bad diahherea lol
I like turmeric lol
Made this today ....took the advice of others and cooked the turmeric and added garam masala and coriander ...turned out so yummy!
You clearly understand cooking a lot more than the RUclips star on display here.
I made the stew and it was delicious. HOWEVER, I made the following tweaks: I used less than half the turmeric. I fried a heaping tablespoon of both mustard and cumin seeds in the oil until they popped/browned before adding the onions/garlic/ginger. I added two tablespoons of garam masala and 1/2 tbsp of chili powder at chickpea frying stage. I fried a whole dried chili, cardamom pods, and curry leaves in oil then drizzled over the top with fresh cilantro to garnish.
lol did u make chana masala :)
@@yogafitwithanjana Basically. :) Actually, this recipe would have benefited from frying the spices in tomato puree as well.
That sounds so good...
Don't talk like that unless you want a knock on your door-LOL!
What you did is a totally different recipe. I'm exhausted.
Fun presentation. Most Indian recipes I have seen use half the amount of turmeric to each part ginger. It is a spice to be respected.
That’s what I’ve seen too...I also really like ginger though
Where are you from?
Correct. I was shocked to see that much turmeric. And you NEVER garnish with turmeric powder, it’s supposed to be added after onions and cooked. It’s not oregano.
It's inept cooking.
Too much turmeric becomes bitter.
Never garnish with it.
That “slime” from the chickpeas is aquafaba and can be used liked eggs to make meringue and whips for desserts and drinks
Was this really made in 2019??? It feels 2004 to me :)
@Eric Ryan Recipe please??
@Eric Ryan daď
Yup I make desserts with it!
whoa! 🤯
Try this technique.When the onions,ginger and garlic have softened add the tumeric and a bit of water.Cook till the water evaporates.This "cooks" the tumeric.Better yet add 1tbsp curry and a good tsp garam masala>cook these two spices the same way before adding other ingredients
Paudi B instead of the tumeric or with the tumeric?
@@leithagrover9116 instead of
Thanks
Paudi...
Ed Zachary...perfect.
Paudi B Yesssss! Great tips!
Made my third pot of this stew this winter, and it was the best version yet. I made sure to chop everything more finely, and I made sure to be more attentive to the amounts for the veggie stock, which allowed me to taste the coconut more. Most of all, making this stew allows me to practice mindfulness!
I wish the cultures that inspired this dish were credited anywhere in the title or explanation of the dish
JUST A GOOD TIP FOR YOU .....when you fry the chopped onions....ADD IN TURMERIC !!!!
Fry till fragrant when turmeric turned golden.
Add in your liquid whatever it may be....LAST ADD IN CHICKPEAS .
It will cooked beautifully....sprinkle salt and pepper to taste.
That's *blooming* the spices
@@gilgemash ...my chickpeas are cooked with turmeric like coated chickpeas as a form of snack.
It is a tv snack. Not a dish as a whole for mealtime.
Chickpeas must be cooked first till soft like steaming it . Side aside.
Fry little chopped onion, little red cut chilly without seeds and last....small amount of turmeric.in olive oil in frying pan
Fry all together. Add in chickpeas , stir till all mixtures together . Sprinkle little salt
Fire must be small ...? and olive oil should be small dose in the pan
Remember as this serve as TV SNACK .
NOT A DISH SERVED ON A PLATE.
that's what I do
@@vicmel8380 Do your own RUclips on chickpeas with your TV and easy chair as a backdrop. Then others can tell you to STFU, like I just did.
Do yourself an Additional favor, make a side of rice and pour this over. It's totally fine alone. But rice adds an additional layer and texture and keeps with a long history and tradition of ethnic cuisine. We added rice and it was perfection.
Thank you for the useful tip.
Always love rice with beans, etc!
Yep, I love to put pretty much EVERYTHING over rice--Puerto Rican comfort food. Must be why I love Indian food.
This is what we eat in an Indian Household when no one wants to cook. THIS became a sensation?
I think that is the point, it's very easy--just open cans.
I didn’t really care for this recipe. I had high hopes as I love chickpeas, but I thought it was a bit flat. I guess I was expecting like a Chana masala that has more complex flavor. The dish was colorful though with all that tumeric!
I remember offering some to my neighbor and now she is a chole addict
@Lisa Chen How is someone trying to cook suddenly ostracized? I'm sure you cooked something from another culture, and normalized it for your folks too. I'm Asian as well, and just know... racism is racism, no matter who you direct it to.
Lisa Chen our humble chana gashi has been elevated. Hallelujah
Just made this, of course I was curious about all the hype! I was also worried about the amount of turmeric, due to all the comments on the video. So I did half the amount on turmeric Alison recommends, and used curry powder (which includes some turmeric, I know) for the remaining half. It was so yummy and the coconut milk gives it such a lovely smooth texture. Don't sleep on the mint as a garnish, it really adds a lot. I ate it with some Trader Joes garlic naan, what a treat! Beautiful and affordable dish!
i love allison because her cooking style is so similar to a lot of home cooks (including myself): simple, delicious, & utilizing everyday ingredients.
Then you will LOVE LOVE LOVE nigella ... Maybe not so much what she cooks but how she cooks ... And the fact that she is drop read gorgeous.
Tahsin Fairooz i’ve had a crush on nigella for almost a decade now. :D *swoon*
@@kat-yf8nb jealous much???
I love Nigella
@@tahsinfairooz5477ex be f could
So similar to indian food.
Add some cumin and or coriander powder for extra taste
Shital Kanitkar yup. They modify it but never credit the origin.
Shital Kanitkar mmm yes. Coriander would add that nice bright lemony flavor.
Credit the origin of the recipe then people start saying it’s an abomination
@@33shruti So true: you know, I just never hear Indian cooks/chefs credit the Portuguese for their manifold contributions to Indian cuisine. Its just a damned shame. I mean -- just to start -- Indian food without potatoes? without tomatoes? All that's wanted is a little acknowledgement, like "Vindaloo, from the Portuguese 'carne de vinha d'alhos' "
@@daviddickey370 I thought that was a GOan dish (from a real Goan in UK).
Chickpea Curry! How the hell it becomes the stew?
Whitewashing duh
Why not? It is like a stew to the texture! In European cuisine this type of dish is called stew! In India it is called curry!
Yeah..stew is something which is runny and translucent and definitely not thick..wow🤣🙏
😅😅👍
@@martamody5822 I agree...how about a “thank you for sharing” instead! People are so critical and thankless these days.
Just made this stew last night with my husband and we loved it! Added finely chopped red potatoes and it was so creamy. Love how everything fits in just one pot!
I feel like you're slowly going to discover how Indian cuisine works and this is like a first step towards The Light.
वेलकम टू हैप्पीनेस व्हाइट गर्ल
Vishal this comment. Is. Legendary.
Haha right. white girl enlightenment is my favorite genre.
Except when they find the light, they'll claim it as their own discovery.
I think this has as much to do with Indian cuisine as pizzas around the world have to do with the real thing. People still like them.
Thanks so much for dictating how a "white girl" reaches enlightenment. Thank God we have men to let us know otherwise we would be lost.
the chickpea liquid is called aquafaba and if you whip it with sugar it can replace whip cream and be used to make meringue
Wow, I didn't know that, thanks for the info. I will try that. So I can use it like egg whites?
@@amberice7383 yes, there are many youtube videos showing you this
@Ann we use aquafaba to make vegan meringue and whip cream. check out the vegan channels and you will find
You also need to add lemon juice.
I tried that one time...unfortunately the liquid had salt in it. I checked the ingredients this time--it's NOT GOYA BLECH--and no added salt
Finally made it for the first time yesterday. Enjoyed it, though I couldn't stop thinking of it as a soup. Only addition was a little cinnamon (a habit I have every time a recipe asks for Turmeric). I agree with my Indian, Caribbean and African posters that it is similar to familiar curried chickpea dishes. However, she stated when she wrote it that it was influenced by Southern Indian Chana and some stews found in the Caribbean dishes, so why is everybody mad? Her whole method to writing cookbooks is to get people to enjoy a variety of food with easy cooking and standard pantry ingredients and easy to find ingredients. This was a quick, simple version that still tasted pleasing. I think that's the whole point of Alison's cooking. Getting familiar flavors with minimal fuss. When I make most curry dishes, there are a lot more steps and spices.
Thanks for this honest informative post. People can be so needlessly harsh! Chill people!
"However, she stated when she wrote it that it was influenced by Southern Indian Chana and some stews found in the Caribbean dishes" Just to clear up the situation here the in bracket text was from an article I read on another CNN and nytimes article I think.
(But in an interview with Jezebel, she said: "I'm like y'all, this is not a curry ... I've never made a curry." Roman's refusal to call it a curry and her denial of its ethnic background prompted critic Roxana Hadadi to call it "colonialism as cuisine."
In response to the backlash, NYT eventually added a line in Roman's recipe on their website, saying it "evokes stews found in South India and parts of the Caribbean.")
Her initial statement did not include a nod towards Southern Indian or Carribean Curries which sparked the problem. In the video she claims at the beginning that this is her own "popular recipe" before it blew out again this video was made before the statement was modified to include "evokes stews found in South India and parts of the Caribbean".
@@nalinpiyaratna9059 I gave some serious thought to your answer and even read the articles. Roxana most of all has a valid point that should be aimed at the whole world of cuisine and food creators (looking at you NYT and BA and Epi and so on and so on), but where I have a slight problem is not with the argument against this recipe with Alison Roman, but with throwing her into the mix based mostly on this one recipe.
Look at all of Alison's recipes on NYT videos, or from her book (where she is more forthcoming about origins), and you will see she is really just a creative cook who does well with flavors and making cooking approachable. She even does common recipes we all have probably made, but just has that ability to tweak it with one step or ingredient that makes the dish go from standard to wow.
This one recipe seem to hit a nerve with many, and obviously enough for the NYT to update the recipe's notes, however, when I judge her overall recipe catalog (which I do as a fan of her recipes and owner of her books), I think she took more heat than most for using turmeric and chickpeas and coconut milk considering her vast selection of amazing recipes. Ignoring that just to make her a part of 'Cancel Culture' is a new phenomenon that I think is disgraceful. I eat and make a lot of Middle-Eastern food based on where I live and saw the connection, but didn't see appropriation as much as a way to enjoy the flavors in an easy, unfussy recipe. When I make these foods authentically, they are never this easy or low on spices.
Lastly, with all deference to Roxana, I find the timing odd because it was when Alison took a downfall because she thought Teigen and Kondo were hurting the planet by becoming marketing opportunists, when Alison felt we had enough sell-outs creating [wasteful] products the world didn't need. (The whole point behind Kondo's fame and existence). Her approach hurt her career and she did it publicly, but in a world with global waste problems, I kind of saw her point, or at least thought it was worthy of a conversation, not attacks and cancellation. Where was Roxana's voice before that? Seems opportunistic if you ask me.
Think it's because this recipe is very naive about turmeric. It actually needs to be cooked and should never be eaten raw. Turmeric has a completely different taste to sweet cinnamon.
@@nalinpiyaratna9059 In some ways, the disclaimer is irrelevant. Great food is always evolving, using traditional recipes and making personal adjustments. Even the oldest recipes (Especially the oldest ones), have hundreds of variations, from region to region, and cook to cook. The Only question should be "Is it good?"
"A little bit turmeric is really going a long way"...proceeds to dump in a full tablespoon LOL
7:14 the whisper of spinach. i see you, editing room. lol.
I thought I saw that too lmao
That was cute. I love it when people notice two cents we editors add to make it a whole dollar.
not peeling the ginger has been a revelation for me thx 4 validating my innermost desires
Emily Tong Just wash the dirt off 😂
Only peel if you are planning to make a batch of ginger paste and store. Otherwise the skin has more flavor.
I just made this stew for my wife and daughter & vegetarian son-in-law - to say it was a hit would be an extreme understatement! Simply wonderful! Thank you Alison...
You’re insane if you use turmeric powder as garnish.
@aarieffamir Hahaha idk. But I felt your emotion while reading that comment. I can tell you live a life very direct and you are very logical and prob very funny.
crayoff that described me perfectly. Except the funny part. Altho I’d like to be 🤣
@@nazgul7914 no your funny your friends just dont want to admit it ahah
Bleach, free bitterness and even more potential staining!
Thank you, I agree.
you've totally liberated me. I'd never have considered not peeling the ginger!!
Becca Scraps - same here!
They say not to peel it on Bon Appetit as well. Life-changing! I hate peeling ginger.
Me too!
Word! lol
Ikr? And she's like "I won't and you can't make me." 😂 What a rebel!
I cant believe that something that we in South India consider boring is internet sensation🤦🏻
I still liked the video cause it looked amazing in the end ☺
I think you should be happy the world loves your food! How would we have known about it without it being an internet sensation? This should be a good thing we love it
@@letyjay9715 I did say I liked the video 💁🏻
Americans have a long way to go in appreciating the cultural dishes of other nations (without 'Americanizing' them - Taco Bell anyone?). We call ourselves the 'Great Melting Pot,' but can't seem to get past everyone eating the same ten or so dishes that everyone buys or makes, even when we travel overseas. I do respect the fact that she admits to many of these influences in her cookbooks, and makes many dishes and uses ingredients that we may find strange in this country. Hopefully, her popularity will guide people to be more adventurous in their recipes and dining and appreciation in other cultural menus.
I wish I could eat Indian food often enough that boredom might be a concern.
I’m a white American guy and I had the same feeling watching this.
I cooked it this Sunday .... It was soooo good. I used a less olive oil honestly and added crushed coriander seeds on the oil. All together it was just amazing. Thanks so much for the inspiration
I tried this yesterday, had high expectations but it indeed was SO GOOD! I added a carrot, sweet potato and some rice to make it a little more dense. Just had my leftovers and it tastes even better on day two. Holy cow this will definitely become one of my go-to recipes.
Now, that's how you upcycle an Indian household recipe and call it your own. 😂😂
Mouli Bose hi i’m a while lady who invented coconut chickpea curry thanks so much it’s been quite the journey
I was thinking the same thing...
@@clarkrogers7789 Hi. I'm Clark. I'm a total dick. It's been quite the journey.
@@johnzimmerman1159 r/woosh
@@amysun518 Are you 11?
I recommend adding a pinch of carom seeds to it. The spice is used in most indian lentil dishes to relieve bloating and balance all the spices.
New to your channel, I absolutely adore your pace, lots of info, no bs, a lot of character, recipes look fab ... Thank you !
Ermmm The raw turmeric. How bitter was the dish?
That's why she made a face when tasting it 🤣
I made this last night for my wife and myself. LOVED IT!! Because it was just the two of us we couldn’t finish it all in one sitting. So I let it sit overnight on the stove (off). This morning I reheated it and served it over English muffins with a fried egg. The mash up of flavor and texture was amazing! Kind of like biscuits n gravy meet curry..?
Sounds great, but leaving food at room temperature for an entire night is a recipe for disaster, which can lead to bacterial overgrowth that causes food poisoning.
Shoshanna Jadoonanan that’s what I was thinking. My colleague always refrigerates her leftovers but she still gets sick and stomach issues ALOT! I prefer to cook from scratch each evening.
Shoshanna Jadoonanan Wise thinking!! I should have realized the danger of leaving food out overnight. Fortunately, I’ve never had an issue with food poisoning. But it’s not a risk worth taking..!
@@shoshannaj8474 never happend to me. I use my nose to smell things. Have you ever heard of a living boullion? Soup that get heated every day. Search it up. Restaurants are famous for having more then an year old soup...
You don't get sick from bacteria. An overgrowth from bad bacteria makes you feel sick. And has everything to do with how nutricious you eat. When you have a healthy immune system, you can take a lot. Back in the days, nobody cared if babies ate dirt and poop. Only build up to healthy imune system... 🤨
Live a little, smile. If you think you might get sick of everything, you most likely would. Law of attraction. Non-cebo/placebo effect... 🤔
Yeah I think the only food you can do that with is tomato sauce because it's acidic. But personally I wouldn't. Lol
1) Use coconut yoghurt
2) Don't use turmeric as a garnish
what in the hell is coconut yogurt?
@@JohnDoe-jp5py ...I feel it's pretty self explanatory
@@JohnDoe-jp5py Regular yogurt is a dairy product. Vegan yogurt is often made out of coconut or soya or cashews. I like the coconut one. I think that maybe Keirabryson is vegan and therefore she is suggesting that since this is a vegan dish, might as well top it with vegan yogurt.
@@manon562 ahh interesting, I didn't know coconut could coagulate like milk does. That's p nutty
John Doe milk is just fat and water. Coconut milk and nut milks are the same in that sense. Milk only forms to yoghurt because of the bacteria that’s added. It doesn’t form that way naturally. If you add the same bacteria to vegan milks it does the same
I made this stew, absolutely loved it, I did add celery and carrots just for more taste & nutrition.
I made “the stew” yesterday and it was delicious 🤤 wanted to eat the whole pot! Will make again…thanks Alison!✨
The way she dries her hands on her jeans is so relatable.
hahahaha... I noticed that. No towels more like a cook who cooks.
So true!!
I thought she pulled out a bite. Lol
Yes, carefully staged for maximum appeal to the Brooklyn millennial.
Diana dai...
That's tax deductible, wear&tear / depreciation...
She's addressing millenials 😱
She's herself, a borderline millennial. Senior millennial.
we make something similar to this in Trinidad minus the ginger we add hot scoth bonnet pepper. Add a bit of curry powder, saffron and cumin.We then add the chickpea. We eat it with roti. For doubles NO tumeric & curry is added
What is roti?
Lorrie Indian flatbread but better
Melisss Khan that sounds so good! Though I’d be terrified of eating a scotch bonnet lol.
Google Trinidad Channa & Aloo or Doubles. Both staples of East Indian cooking which I think components of this dish echoes a bit. We soak the chick pea overnight with a bit of baking soda. Then season and cook.
I am Trinidadian, what you think is saffron IS tumeric. Most Trinidadians call it saffron. It is NOT! Tumeric also called hardi is not even related to saffron. Google yourself if you don't believe me
I made this tonight as is and it was so amazing. I also made homemade garlic flatbread to accompany it. Definately a keeper! Thank you for sharing this recipe! I LOVE your videos .
Just made this and the flavour is out of this world. A great pantry food idea! Tastes amazing and looks very pretty.
I appreciate that subtle editing @7:14 when you said “it’s like a whisper of spinach”, and that faint green front saying spinach faded in and out beside your ear haha
Pearl I didn’t even notice that the first time!
Wow it's like you knew I would be boiling dried chickpeas in time for this.
Okay so update: I did make it! My obnoxious commenter twists: used leftover chickpea broth (skimmed out Aguafaba), added minced carrot since I wasn't using veggie broth and added two teaspoons of gochujang (I figured the fermented soy would add some extra umami/tang since I'm vegan and not using yogurt and then theres the heat aspect.)
All in all, this thing was amazing! It was highly addictive. The use of mint here is genius. I usually don't go for it but it was so refreshing and played so nice with all the spices as you mentioned. Honestly I'm in total bliss and taking some to work.
I love your videos and glad to have a vegan recipe from you to make.
@@georgetkaplan Mint and gochujang-flavoured food sounds pretty good tbh.
@@georgetkaplan thank you thank you thank you! I'm in middle of watching this wondering who I could ask to make it then tell me if it's good so I could decide whether to make it when I get all by myself kitchen access in a few weeks. (Fellow vegan, so another thank you for explaining your choices).
@@georgetkaplan do you not use vegan yoghurt? There are very good unsweetened ones.
I just have to say, my husband, who is a picky eater (sometimes it's like being married to an eight year old) absolutely loves this, as do I. The first time I made it, he raved about it and I have put it in high rotation in my meal planning. Lasts well in the freezer and is healthy and rib sticking to boot.Thankyou, thankyou, thankyou.
Quarantined in the house for the weekend until I return to work Monday, I made this stew and it’s absolutely delicious, great comfort food at a time like this. Thank you 😊
I love that real new york city kitchen. no dishwasher, had to get her own center island from somewhere, a side cart for the stove. awesome. she is dynamite and want to see more Alison Roman please.
I LOVE that about her.
Wonderful recipe - love your kitchen, love your tips, love your personality, love your cooking - can't wait to give this a try - cheers from Canada
Since you do want explore chickpeas and turmeric , my humble suggestion is to look up an iconic Indian / Punjabi dish called Chana Masala which is served with Bhaturas a flat bread !! And yes fir all those our Turmeric Never , Never gets used in this manner !! One level teaspoon would have gone a long way in this dish , that is all that was required .
In trinidad it is called doubles🔥🔥🔥 I will look up that recipe and make it for myself. Also what is that super flaky flat crusty bread they make in India? I dont know the name... 😍
I admit I do not cook mine, but get them at trader Joe' s and it is so delicious!!
@@mariecharles212 it's called as parotta
@@AG-kp4sh what is the name in Trader Joes Please? Are you rferring about the paratha?
@@m.harshanthram7406 Parota? Or Paratha
This stew is almost perfect. Really yummy as is. After making it a few times, I've started adding a chopped Japanese eggplant, and using a few tablespoons of fresh grated turmeric instead of powdered. This is a great recipe, do not miss! I have no idea how she came up with this, but wow, it's just so good. Try the eggplant Alison, I think it's a good add.
I looooved the eggplant idea and did try it.. delish! Once the stew was made I fished it out into a separate container so as to not overcook it on reheating (I add fresh greens on reheating too so that it’s not all mush.)
I love The Stew! I use leftovers of it as wrap filling for lunches because it’s nice and thick after being refrigerated overnight!
I love Allison's laid back cooking! More of her please!
Made this for dinner last night! Had the leftover for lunch today! Simply divine! I didn’t go too crazy with the turmeric and used kale for my leafy greens which help up well overnight! Try this! So good! So easy! Thank you Alison!
I like this lady's sense of Expression!
I just made this stew. Heaven!
Wicked dish Aliso, I recommend sprinkling small chopped red onion on top with a crushed popadom. Then you'll be truly taking the stew to town. Xx
🙄🙄😏
This might be my all-time favorite youtube video. I've watched it so many times
Adding to the pro tip: do not use half a ton of olive oil, which completely masks the flavors of the aromatics added. Also some journal articles do talk about deleterious effects to the liver when you overdo the turmeric.
WOW!!! This stuff is awesome. I did modify mine a little, by adding in bamboo shoots and some chicken breast and 1 TBSP of red Thai curry paste. It is to die for.
There you go...
Hijacking the hijacker... 😱😁
Rofl! "I don't peel my ginger, you can't make me!" I fell in love with the video right there. Making a huge pot of this right now.
SO delicious! Easy to make! Versatile in that you can modify the ingredients and spices to your own taste. I have made The Stew at least 10 times and it's always a crowd favorite. Thanks Alison!
alison: CHICKPEA STEW
me, southeast asian: so you're making.... curry...????!
The “slime” in canned beans is just the soluble fibers coming out of the beans and into the canning broth. It’s good for you
I think that vegans use it in pastry. Or is it in Gluten-free pastry?
@@argumentfromignorance2410 yeah you can use it (aquafaba) as an egg-white substitute - it whips to stiff peaks etc
Aquafaba
Good for making vegan mayo.
it can be really salty though if salt is added!
I suggest adding Carom seeds or Asafoetida to balance the flatulence causing Chickpea. Adds flavour too.
manonymous I happen to have asafetida and didn’t know it could curb gas in foods!
Reminder to Myself: The recipe calls for two cans of coconut milk. I used one and the dish was still plenty rich and satisfying. I recommend some acid like lime juice and a variety of spices to make it interesting. Next time I'll add cumin, coriander, and something hot.
Lime juice - nice touch!
Caroleeena yes! I added lime juice and it was perfection.
Thanks! And I only have one can anyway
Yes two cans bit OTT. Lime juice definitely adds to it
Lemon will wake up the dish … perfect instinct.. thats what we do in India specially when we eat it by itself for a snack, with some chopped onions , cilantro , tomatoes and if you feel adventurous add yogurt … thats call chole chat!
Not to rain on anyone’s parade, but most store bought ginger has a growth inhibitor applied to the skin to keep it from sprouting and preserve the shelf life. Doesn’t mean you have to peel it, just make sure to wash the skin really well before cooking with it.
i love her whole look but it’s very on brand that she used way too much turmeric to turn it a very instagram-able gold.
So white chana masala? I'm down with that.
I probably would too haha
yeah but why Is she claiming it then
@@samk4367 eh she does her own thing with the greens shes got going in there. I've made it and it does taste pretty different than a chana masala, but yeah I also prefer a chana masala to this. it tastes more Mediterranean than indian tbh
I've had both and her recipe tastes nothing like chana masala.
Aren't you special, and why not use the one you prefer?
This was amaaazing! Just cooked it now for the first time and I love the flavours and the textures. Thank you for #thestew!
I made this for supper tonight and it's delicious. I had a green pumpkin and some collards in the garden so I added those to the recipe here and subbed canneloni beans because thats all i had on hand. it's just delicious!
The 'slimy liquid' makes a good egg replacer in baking (so good you can even make meringues - i.e. something where egg is a main feature - using 'the slime', aka aquafaba). It's handy thing to know, esp. during coronavirus if you're avoiding the store + less wasteful.
Also, it's a great thickener so 'slime' residue will actually add to the thickness that she was trying to achieve.
aquafaba is not good for digestion, even the guy who "discovered" it for vegan baking says so
What on earth! So much flavor! I’m literally just made this stew and having it now. This recipe deserves to trend 🙌
You’ll love the original recipe of Chana masala then. It’s packed with flavor. This lady basically appropriated the recipe and called her own.
I make this delish stew once a month, can’t get enough of it, thanks Alison! 💞
Thank you Alison. I've made this about a dozen times and love it.
Hello Alison, You are a very good presenter and you explain everything. I love this recipe of yours and I will try it. You know what, I had an Indian friend who told me never to use coconut milk, always use the cream. This is so true I have found. Anyway thanks. I have subscribed to your videos and given it a thumbs up. Best wishes Ann in South Australia. (age 76)
Looks delicious just became a new subscriber I’m going to make this thank you!💕🥰
Just beautiful. Beautifully adorned and served.
I'm Indian American and a decent home cook, here are the changes I'd recommend:
- add only 0.5-1 tsp of turmeric after cooking the onions and garlic are cooked.
- along with the turmeric add some cumin, coriander and garam masala powder. Only let that cook for 20-30 seconds otherwise the spices will burn
- add some diced or canned tomatoes with onions
- don't hesitate to add a pinch of msg in the end
I just made my wife love me 13% more by cooking this stew
Nathan Glass nice beard dude
That whisper of spinach, tho👌🏻
I made this dish and it was amazing. I added cumin and tomato achar to the ingredients. They really added a beautiful flavor to the stew. I topped it off with lemon yogurt, some black seeds and cilantro. Muah! Thank you so much
I love your recipe. I like how you make it with all garnishes. We have made this 3 times in the last month. Thank you!
If you're separating the stems from the leafy greens, you can do that ahead of time and dice them to add the sofrito you're sauteeing and soften them up.
Thanks, I was wondering about that.
"There's no awkward silence in there." Alison Roman you're fun to watch!
Made this the other day and it was truly amazing. I see why it's so popular.
Personal edits: I added a pinch of cumin, and I used collard greens, which take a bit more time to wilt down than other greens but hold up very well.
Amazing! I make it every other week now I can't get enough. Everyone in my family Loved it. Must try recipe
Thank you for tying up your hair and keeping your nails short. This is a sign of a hygenic chef- who really cooks.
I naively followed the whole recipe instructions and arrived at a "masak lemak" chickpea. It is a famous dish in Malaysia and probably through out the whole South East Asia. How is this possible?
I made this last night after learning about your from Monica and Dax.... OMG! My 9 year old son had two helpings and he doesn't even like chickpeas normally. I even went out and bought myself a dutch oven after deciding I would start cooking your recipes! I trust Monica... ha. Thanks! Love it so much. You are delightful and thank god you are not cancelled and all that stuff... so glad you are doing this for us all! xo
I just made this with no more than a couple of variations, and I must say it is easily the most delicious chickpea dish I have ever tasted! My mods may not appeal to everybody, but I threw in some garam masala as the onions, ginger and garlic were sautéing, I added some red bell peppers immediately after...and right at the end, I threw in some cilantro and basil. That's it! The only thing is that I found I needed to simmer for almost an hour for the stew consistency to show up. I'm putting that down to the fact that I had the heat on very, very low. Anyway, thanks a million; I'm going to be making this very often from now on.
I just cooked this and I'm amazed at how good it is. I was skeptical as there is not a lot of ingredients and there is a LOT of turmeric. I did it almost exactly, the only thing I changed is that I added the turmeric, all 5 teaspoons, in the beginning with the ginger and garlic and I didn't add any turmeric for garnish in the end, just parsley and lime juice. I've thrown in some pasta in the kids' dishes because they require that, and we all loved it. I suggest you go cook that right now. If you can, use freshly ground pepper as it helps the anti-inflammatory compounds in turmeric to come out. Not my words but my dietitian's.
Five teaspoons of turmeric is more than too much! Half a teaspoon is enough
The music was super fun. Enjoyed the tag line and personality
Chickpeas are so yum. I also love whole soybeans. So filling and great.
I tried you subsequent bean stew. It was delicious! I look forward to making this dish. It increases my vegetarian options, gives me ideas for canned beans, and it looks super easy.