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I Tried 19 Shocking Canned Chickpea Recipes | PART ONE: Lunch + Dinner



– I don't know guys, this is, this is a weird video You gotta give it to me

So, we're just gonna roll with the punches here Today we are gonna be cooking so many recipes with canned chickpeas Available everywhere, at almost every store except that one that I went to that did not have chickpeas I'm gonna be trying to make at least 15 recipes and uh, we'll see which ones taste good It's amazing

Oh my God I mean, at this point I'm just trying to convince myself that I didn't (bleep) up but I did We'll see which ones will end up in your recipe book I have like, you know, a baby's worth of dried chickpeas at all times but we're gonna be using canned They're more convenient and they're available pretty much everywhere

The world's our limit No, the universe is our limit No, there is no limit – The limit does not exist! – First recipe of the day, General Tso's Chickpeas This one goes out to you, Chelsea

First things first, we're going to crack open a can of chickpeas and we're going to be draining out the liquid and reserving the liquid because we're just gonna do some experiments with the liquid so (upbeat music) Can number one This shall be my chickpea liquid jar

So into our bowl we're just going to go in with about a tablespoon of soy sauce, vinegar, and sriracha Gonna give it a whisk (whisking sound) Then we're gonna pop in our chickpeas, drained Give it a toss And just let it sit for about 10 minutes to let this flavor soak in

In the meantime, we can make our sauce by grating some ginger and garlic into the bowl We're gonna go in with about two tablespoons brown sugar, one tablespoon hoisin, two tablespoons rice wine vinegar, a tablespoon of sesame oil, and some chicken broth (pouring and whisking sound) And then we're gonna drain the chickpeas right over (pouring sound) So that we're not wasting any of those (intelligible) Set that aside

To your lightly seasoned chickpeas we're just gonna add some corn starch and we're going to toss it until it's well coated Give it a nice shake Make sure everything's even Let's go in with our chickpeas (sizzling sound) (upbeat music) Once they look deeply golden like this we're just gonna transfer them out, put them in a bowl

(sound of bowls clacking together) Then we'll cook our broccoli (sizzling sound) Garlic, pepper, little bit of our sauce (sizzling sound) Once the broccoli looks nice and tender, we're just gonna go in with our chickpeas and with the rest of our sauce And we're just gonna let it cook until the sauce is nice and sticky (sizzling sounds) (upbeat music) Shall we have a taste then? Mmmm

Holy crap Broccoli is super tender The chickpeas have turned into this very like, mushy but slightly chewy exterior with all that spices Yes, a hundred time, would make again Broccoli is tender but still crisp

That flavor is just soaked throughout the entire chickpea It's amazing You can call it mushy or you can call it creamy Doesn't matter what word you use, it's just good Ten out of ten

Gonna get moving now Are we ready for recipe two? We're gonna make some meatballs It's gonna be a tomato sauce It's gonna be like normal meatballs except no meat, just chickpeas and rice and mushrooms and spices and delicious-ness, duh (clattering sounds) Oh my god

We're gonna go in with some onions, garlic, and mushrooms, and fennel seeds Season with a little bit of salt Then we're gonna dump in our chickpeas We're gonna let it cook until the mixture is fragrant and all of our vegetables become a little bit golden (sound of pepper cracking) The reason why we wanna cook the chickpeas off a little bit first is because it's canned

It has moisture I don't want our meatballs to be like, pure mush I want there to be a little bit of texture so this is a good way to get flavor in there while drying it out a little bit So that you get a nice little fancy meatball Going in with soy sauce

Our rice Maybe about a quarter cup of parm A lot of parsley A little bit of red pepper flakes- that's too much Some smoked paprika

Let's mash (upbeat music) Smells like a meatball So I think this is gonna yield about 11 meatballs About ye big (upbeat music) Gonna put a little bit of salt on each of them

And just be patient until that golden crust forms (sizzling sound) If you feel like your meatballs are flattening out a little too much, you can use tongs to kind of shape them back into a taller ball So what happens when you get too impatient and too perfectionistic and you move your meatballs way too much, way to soon is you get these nice little snacks It pays It pays to be perfectionistic, you know? Once your meatballs are nice and golden on all of the sides, transfer them off and let them rest for a little bit

Sauce is gonna be really simple Olive oil, some onions, whatever spices you want, a little sugar (sizzling sound) (upbeat music) You can put in a little lemon zest if you want to pick up that fresh flavor of the tomatoes Turn off the heat Let's add back our meatballs

I'm gonna keep one just for extra crisp (upbeat music) Alright guys, time to taste test Smells divine, because all I smell is Parmesan How could you go wrong with Parmesan? (classical music) Okay, the flavor is not bad The texture though? It's a bit mushy

I don't know what I expected out of canned chickpeas but would I eat it? Absolutely Would I go through the trouble of making it into meatballs, searing it, taking it out of the pan, making a sauce, putting it back into the sauce like I would treat a normal beef meatball? I don't think so So, I'm gonna give this one a six point five out of ten It tastes great but it's just a little lacking on the texture front which I can't blame it It's chickpeas, guys

Delicious though I did save one meatball that I did not immerse in the sauce and I just wanted to taste it on its own 'cause it's got a nice golden sear on the outside Mmm Okay If you don't put it in the sauce, it tastes more like a meatball

I think that tomato sauce is a little bit overpowering and it brings out the earthiness of the chickpeas more for some reason But if you just have it on its own it kind of tastes like a chicken meatball It is delicious though It is Okay guys, next up – tacos

Super simple Drain the chickpeas Heated skillet Spices (sizzling sound) (whispers) It's singing

Maybe a little bit of ketchup and Chipotle sauce for that barbecue-y type flavor Mmm Cook it until it's nice and glaze-y and a little bit charred and crispy on the outside (sizzling sounds) Then we're gonna wrap it in a flour tortilla Top it with some toppings, maybe a little avocado crema

Okay, crema, super simple Garlic, we're going to grate it right into there Juice of a lime, some yogurt, an avocado, and blitz it until it's smooth (blending sound) (upbeat music) All the good stuff, you know the deal Tacos

The moment we've all been waiting for (upbeat music) Oh my God It's like, four different layer of flavor and they're all good First there's that creaminess that hits with the avocado And then you have like, a layer of sweetness, I think both from the brown sugar and the chickpeas and from all of the vegetables in here like the radish

The yogurt and the avocado crema is also very sweet, and then the flour tortilla is also very sweet Bomb, it's just bomb I think I could have gone spicier Maybe a tablespoon more chipotle But right now, seven out of ten

Not bad Want some tacos? – Yes, thank you love – Allright guys, I think we're ready for some cool ranch roasted chickpea snacks This recipe will be in two steps, super simple You're gonna take your chickpeas, you're gonna drain them, you're gonna pat them really dry

Soggy chickpeas do not lead to crunch roasted chickpeas Put them in the oven at 375 and let them dry out for about eight to ten minutes just until that exterior starts to turn matte and it doesn't feel sticky or wet or moist anymore We're going to add some oil, just a touch, to coat all the peas, and then we're gonna toss them in some ranch dressing powder seasoning And then we're gonna return it to the oven and let it bake for about half hour to forty minutes more And I'm thinking in the meantime, we make pizza

Chickpea pizza Maybe we'll throw some cool ranch chickpeas on top? I don't know guys, this is a- this is a weird video You gotta give it to me, so- we're just gonna roll with the punches here I'm thinking in this case, using mashed up chickpeas, combine it with maybe not an egg because it's already pretty wet Just with mozzarella, some seasoning

(upbeat music) (blending sounds) (upbeat music) Nice Shouldn't stick to your fingers Nice and smooth Pat it into a crust, bake it, see what happens (clacking sounds) (crunching sound) Snacks, my favorite

Crunchy Cool ranchy Objective There are some pieces that get a little bit toasty Just keep turning them to get even heating

Keep an eye on them Maybe every ten minutes or so, check up on them I love these Do me a favor, if you make these, make a double or a triple batch because this is gonna be gone in no time Seven out of ten

Alright, we're gonna get a move on our pizza We're gonna set our oven to 400 degrees and we're gonna bake it for about 10 or 12 minutes, depending on when it gets golden (sounds of bowl clanking) (upbeat music) Let's go in with our sauce, our cheese, our toppings (upbeat music) More cheese (upbeat music) Looks pretty beautiful

But more cheese cannot hurt (rustling sound) Chickpea pizza Let's have a bite To be honest, I can't taste the chickpea very much I put a lot of cheese on this

And that nice, crunchy onion-jalapeno combination is super super good with that almost like, creamy crust It's definitely golden on the bottom It's not quite crispy, but the crust is Not bad Eight point five out of ten

I'm pretty impressed I think the flavors go really, really well together here and just keep putting on the cheese, you know? What if we went rogue and put our roasted chickpeas on our pizza? (crunching sounds) Ranch chickpeas on chickpea pizza is the way to go I'm just like, a little tired of chickpeas but we have one more savory recipe to go and then we're onto desserts so I'm looking forward to some sugar But also chickpeas, oh my God Okay, so our final savory recipe is gonna be chickpea gnocchi

Originally I thought, put it in a blender, but then I realized my blender will not blend with that small amount of chickpeas in it with that little liquid in it so I'm just gonna try to mash it by hand And we'll see how it goes We're gonna drain our chickpeas, mash it all up with a little bit of salt, a little bit of pepper Getting there! We're gonna add one egg yolk for that richness and that mouth-feel We're gonna drizzle in a little bit of olive oil for flavor

As soon as that's smooth as mud, we'll start adding in our flour It might take us a while What can you do? Again, if you're using normal chickpeas, not low sodium, just make sure you're tasting as you go I had some leftover cheeses from our pizza so I'm just gonna dump it all in there So we're just gonna gradually add flour, I have about a half cup here, until the dough feels like it's workable

I would recommend that once you have your dough into a rough ball, it doesn't look like it's that sticky anymore, go ahead and just pop it in the fridge and let it rest for about an hour (upbeat music) Add a little flour, give them a little shake Make sure they're not sticking next to each other (upbeat music) I don't know, looks pretty good to me Alright, time to give it a try

I mean, it's a gnocchi It's got more of a teeth-sink into the little pillows of goodness more than your traditional gnocchi may be The earthy flavors work so well with the pesto and the cheese here Probably could have taken on a little bit more black pepper but as is, I'm gonna give it like a seven point eight out of ten Coming to you from the future, (gasps) we're chopping this video into two parts for you

It's way longer than we anticipated so you just watched part one, all the savory chickpea recipes Make sure you tune back tomorrow for part two where we make all the chickpea desserts Some of them are failures I feel like you are going to wanna see all the failures as well So hope to see you there, and uh, join me in the future, will ya? (upbeat music)

Source: Youtube

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