Lovely Chickpeas and Chard - Frankie Cooks
ฝัง
- เผยแพร่เมื่อ 30 ก.ค. 2024
- Chickpea and chard
Ingredients:
2C dried chickpeas soaked in water overnight, and then drained.
1 bunch of swiss chard, cleaned and chopped into leaves and stems.
2-4 cloves of garlic, peeled
paprika
salt
extra virgin olive oil
white wine or a lemon squeezed into water
bayleaf
Method:
Put the (rehydrated) chickpeas in a pan filled with cool water, add a little salt, garlic and a bayleaf if you’d like. bring to a boil, once boiling turn off the heat, cover the pan and allow them to steep for 10-15 min or until edible.
In a second pan - add 2 tbs olive oil over medium high heat.
add the chopped chard stems, toss - throw a few cloves of unpeeled garlic in there.
add the chickpeas to the chard pan, sauté. add 1-2 TBS sweet paprika, toss. deglaze the brown bits on the bottom of your pan with 1/4c of white wine or water and lemon. Add the swiss chard leaves, cover for 45 seconds.
Remove the top - the swiss chard should have “steamed”. adjust for salt. Add a squeeze of lemon. finish with some fresh olive oil.
serve and enjoy!
share, comment and subscribe!
-FC - แนวปฏิบัติและการใช้ชีวิต
![[#SHORTS CLIP] ครูอึ้ง กรรมการอึ้ง ฮ่าๆ l ซานิเบาได้เบา l One Playground](http://i.ytimg.com/vi/qeBTuMJs4t0/mqdefault.jpg)
Everything about this video was awesome. The recipe, the music, the personality and the recipe itself!
I savored this video on so many levels. First off, the music was absolutely stellar ... staccato piano keys with flipping of chickpeas around 3:00 was beautiful! And then repeated throughout as a theme. And, then, such simple ingredients. Humble ingredients ... Esoteric questioning: Is it cooking? NOPE. It is creation! It is art. And art is the only legitimate reason for existence. Genesis. The seed of that chick pea. The seed of that chard ... We are all seeds ... And, as Joni Mitchell so succinctly put it ... "We are stardust. We are golden. And we've got to put ourselves back to the Garden." This video had glimpses of that dream ... It why we all "cook/create." Thank you ... and all those other seeds involved in your garden ....
+13soap13 comment of the day, I believe that gives you 2 so far - awesome!! thanks so much
He's like the Bob Ross of cooking
Frankie never disappoints ❤️
Absolutely fantastic!
Looks amazing... I just harvested my swiss chard so Im going to try this.
Finding you on TH-cam has kept me busy for hours! You're amazing! Went to Italy to visit family last summer, and your Italian cooking is so similar to the cooking there! I love it!
+Olivia Salzano awesome, keep watching!
Thank you for the excellent recipe. I just made this and it was simple. I will serve with some fish for dinner with my parents.
Def cooking. Looks so good. The hair styling was pretty cool too, by the way.
mmmm, another great recipe and video, Frankie Cooks! Imma add a little turmeric and cumin when I make mine. Thanks!
+Michele Pridmore that actually sounds like a great plan
This music is rocking my world right now
yayyy I just got way to much chard as the farmers market and I’ve also been wondering what else to use all these chickpeas for besides hummus and curry, definitely gonna try this tomorrow, thanks man!
+Frankie Cooks with so many TH-cam cooking shows out there it's a wonder I have time for a life. That said, I watched one video of yours and was hooked. I can't wait to see more. Mom used chickpeas a lot when I was growing up and I was not impressed. Now a grown man and farther I see the benefit in cooking with these little nuggets of gold. This recipe looks awesome. I can't wait to make it.
man i love chard!
omg how have I only found this channel now? amazing!!! been looking for some chickpeas recipes, this one looks great.
I don't know - but tell everyone you know please!
Frankie Cooks sure thing! the more the merrier =)
Ty you're funny, this is easy, fast 👏
i just made a chickpeas with sumac. i think, i need some more chickpeas for this awesome recipe! i wanna cook this now (its 9pm). thank you for all those awesome recipes. you are truly inspiring!
+Patrick Ramos you're welcome, I'm glad they're working out for you
I made this with curry powder instead of paprika. It was fantastic!
wow. that's really awesome. i love the way you handle your ingredients... we can see that there's a lot of passion in it. i love dishes like this: clean, fresh and natural. just elementary nature evolved. great job!
+Lais Spinelli awesome thank you!
genius!
I'm so happy you popped onto Tastemades snapchat story the other day as I've most definitely found myself a new cooking favorite on youtube :D
+Eirekk awesome, welcome!
hahaha, rock&roll!
It's will be so good with spaghetti 🍝
Yes d say seed to table. I grew my own Swiss chard from seed and I’m looking forward to this with the end of season big leaves.
Edit: I made it. Delicious!!!
You're such a genius! From your cooking to your sense of humor, brilliant! I hope you stick around on Tastemade. How come you know so much about this stuff? Culinary school, traveling or just self-taught?
+Beyza Mucahit all of the above!
What kind of white wine would you recommend to cook with? Do you ever cook with red wine?
Thanks! Great videos btw 👍🏽
Please make more vegan recipes! ☺️
You had me at parika
I really enjoy watching you ever since you were on tastemades snap chat story but I really wish you would made more videos with beef instead of pork because some people like me can't eat pork cause it's against religion but I really love the way you cook and want to make it myself
+YouBASIChoe I understand, but also know that you can just swap the pork for beef, it will still be delicious!
+Frankie Cooks yeah your right BTW I lovee your enthusiasm
kinda beautiful
Oh Dear Lord why did I not know you have a TH-cam channel 😩😩😩
+Frankie Cooks, do you use sea salt or Kosher salt? Do you really see a difference? Alton Brown got me on coarse Kosher.
+Stephen Nesbit usually cook with kosher and finish with the sea salt, just because I like the big pieces of maldon
+Frankie Cooks great choice! I live around 15 minutes from Maldon in England where the salt originates. I love your cooking btw. I've been binge watching you for over an hour haha
hey super cool! thanks
Best fucking cooking show evaaa. Haha that was fun!
Frankie I love you
Hi Frankie, stellar recipe as always. Quick question; is there a chance that you could upload your tastemade snapchat videos onto your youtube channel? If not, I completely understand. Love the videos! Sending you the best wishes all the way from The Netherlands!
+Royeinden I don't have the videos they do. I understand that they will be rolling them out on their channel - that said I made a playlist called "tastemade Originals" and in it all the videos will live, so far they've only posted 1. thanks for being patient.
No problemo! Thanks for the quick reply. And most of all; keep up the amazing work!
I would love to meet you and talk about the world
Up!!!! He lost me with the hair combing! No hair play EVER in the kitchen...cultural thing I guess! Nice recipe tho! 👍🏽
S Rhodes Not just a culture thing, that’s culinary training 101. Don’t touch your face, and or hair.
For real... I was freaking out a bit lol.
you are gorgeous
Still likin your vids frank, but where's your mom been havnt see. Her in a while, jus wanna make sure she's ok
+juslom2002 Mom is doing well!
Only 10-15 min of boiling the cheakpeas? Seems very little time, they would be raw. When I do them, o cook them for at least 45 min, and they don't end up mushy. It's not like lentils. I would try next time only 10 min, but my believe is that it is not enough time
Great video but the music makes the whole scenario seem melancholy. With Frankie asking “is this cooking?” It’s like watching a man have an existential crisis
still having that crisis
@@FrankieCooks gives a whole new meaning to “Struggle” Meals
The music is super annoying!