I received my cookbook last week. This is one of the most beautiful cookbooks I now own. Photos for every recipe is a huge plus for me. Everything I have made from this book taste amazing. !!!Thank you!!!
I love his simplicity!!! He doesn't yap on about himself for 10 minutes before and after and he has a soft quiet voice that is so pleasant to listen to!!! the recipes are so easy! Most people making videos speak so fast and loudly..... how kind he is!!!! and CALM!!!!
Great point as i was about to leave the video because of the lengthy explanation. Is a common mistake we foreigners tend to do but when we had had years living in a country we realized of that mistake. I not longer leave abroad but i can see that fault on foreigners in English speaking countries.
Also appreciate that he does not linger with repetitive actions: shows you dicing part of one onion and sweet potato, NOT all the dicing of all the vegetables. Good editing. Great, spare commentary.
The thing I love about Wil's channel is that I can be tired and hungry, it's 6:00 pm, I watch one of his videos, I walk out to my kitchen and I make it. A delicious meal with things I have in my kitchen in about 30-40 minutes. Priceless!
I used pumpkin instead of sweet potatoe and broccoli as greens and it still tasted amazing and the raisins are an awesome addition Also lemon juice tastes delicious as garnish
Hello I'm from morocco Just an addition from me ... In Morocco we get it this way : Ingredients: Half a cup of lentils A chickpea cup A cup of chopped onion A cup of Sauce tomatoes Half a cup of celery, minced A teaspoon of ginger A pinch of colored saffron A teaspoon of oil vegatarian + Virgin olive oil Salt and Pepper Half a liter of water A cup of white flour 50 g tomato concentrate Half a cup of noodles cup of coriander and chopped parsley Directions: 1/ Soak both chickpeas and lentils in water overnight (remove the chickpea skin). 2/ In a pressure cooker, put lentils, chickpeas, onions, celery, ginger, saffron, oil, salt and pepper, then empty them with two liters of water and close the pressure cooker and then put it on the stove for 20 minutes until the chickpeas and lentils are cooked. 3/ In a bowl, mix the flour with water and stir well until the mixture becomes liquid, and there should be no flakes in the mixture. 4/ We open the pot and after making sure the ingredients are done 5/ Add the tomato center and sauce tomato then add the flour mixture and stir it without stopping for 10 minutes . until it is completely dissolved 6/ Add the vermicelli, coriander and parsley while continuing to stir and leave the soup on a low heat for 10 minutes at least 7/ Then this soup is served . (As an addition we use hot, not cold water ) .....Sorry my english is not very good If you don't understand, use the translator
@@ikke1970100 Agreed! I’m very passionate about Nutrition so I like to study, read, and make research on Nutrition. If possible I try to avoid white flour, white sugar, and low quality vegetable oil. White flour and bad quality oil raise the bad cholesterol, white sugar is feeding cancer cells. The best oil to use it is avocado oil, extra virgin olive oil, and unrefined coconut oil. For sweetener, I use original Maple Syrup from Canada.
Becoming obsessed with this channel and agree with everyone else, his voice is soothing and he’s chill not talking the whole time. So relaxing but also easy to make and delish recipes! 🙏🏼
I love your cooking and videos, Yeung. It's all to the point, not too much talking, and you don't say "beautiful this" "beautiful that" in every sentence like all the other cooks do.
OMG I just love his presentation. He doesn’t work at slow pace chips everything like normal cooks do and seriously pleasing to watch and listen to. In fact the best I’ve seen!
J’adore vos recettes ! Je cuisine exactement comme vous et je regale tellement de monde, car cuisiner est une passion et un moyen de partager son amour avec son entourage
Great recipe, very healthy too. Just one small feedback snippet - cumin seeds should always be added directly to the oil right at the start, to release flavor, otherwise the cumin seeds don't taste the best. If the oil is hot, just 5-10 seconds should do it (brown is the color to go for). This coming from someone who has used cumin seeds all their life.
Gordon Ramsay would have danced across the kitchen, yelled at a few, made a scene if he was to cook this soup....whilst this chef, Yeung Man with less words, no drama and made a magnificent looking dish. Exactly what needed to be heard. That’s the difference I enjoyed. ❤️
Yes. Gordon may actually be the favorites of a lot of brainless twitts for precisely those reasons (go figure). The exact antithesis in Will is a striking thing indeed.
40 years ago, on a whim, I bot a little vegetarian cookbook that changed my life. It had a version of this stew although yours is much healthier (less fat, more greens...) Hopefully, many folks will discover goodness by buying your book. Good food changes lives! Thank you for sharing the love !
I just made this and it tastes AMAZING! Doesn't taste like an ordinary stew with beans, potatoes and tomatoes, and I love that there are no special ingredients involved
I just made this for lunch today - it is absolutely delicious and hearty, easy to make and full of flavour without needing any pre-made stock. Wow 🤩 Thank you for a great recipe!
I've always noticed that most Asian cooking shows always end with the chefs eating the food they just made. I love that. It's very frustrating to me when the videos end with the dish but I don't get to see anyone trying it. This stew looks so good!
Thank you SO MUCH 💕 I love your soup it looks delicious. I make it with fresh tomatoes. I love that you put fresh greens at end and to thicken it up you blended some soup. I do that with my soups too. I am a vegan and your soup is great. Thanks a million 💕💐
LOVE this recipe! Prep is super easy for those weeknight meals where you don't want to spend your evening cooking. The fact that it cleans out my pantry and doesn't chop away at the wallet is an added bonus. I usually add in chili flakes and top it with greek yogurt. Delicious!
Your recipes are undeniably one of the best recipes out there. If you cooked this same stuff in a cast iron pot it puts iron into the food, which Vegans need. Makes a perfect tasting recipe have more nutrients with no flavor compromise.
I have not seen a lot of my fellow Moroccans commenting on your video which I have to say, I have enjoyed a lot :) It is obviously inspired by our well-known chickpeas soup called harira which is usually served during the fast breaking evenings of Ramadan and also during winter :) Two essential flavors that are missing here are cilantro and celery ; it brings so much deepness to the soup. You have the sweet touch on point with sweet potatoes, some regions of Morocco even use cinnamon in this soup! Thanks for bringing awareness about how Moroccan cuisine can be vegan and comforting! Your recipe looks mazing!
Made Moroccan Chickpea Stew for supper last night and leftovers were lunch today. Used water to sauté (since I need to lower my fats) and the results were still amazing! Thank you Wil! Delicious, full of fiber, and was a party in our mouths!! Hey everyone get the Ramen Cookbook!
When you measured the water for the soup with the tomato can, getting every last bit of the pulpy juice into the pot, you won a fan for life! I cook that way all the time because I've become obsessive about avoiding food waste any way I can. I also eat vegan at least a couple of times a week, and I'm looking forward to making this because I'll be able to use a green I haven't cooked with before. Thank you!
I made this today and it was incredible. I added a few teaspoons of cumin powder and cut back on the olive oil. This is so hearty, warm and filling. And not to mention super healthy. I doubled the recipe so I could freeze some. Thank you!!
I have been cooking for a long time in my life. It is hard to balance work, life and eating vegetarian. I have been trying to find a simpler method. I cannot believe my luck at stumbling onto your TH-cam channel. Easy to say I’ve made 3-4 of your recipes so far. Each one so simple and so delicious! I love your clear, no-nonsense videos. Thank you for restoring my faith in cooking, eating healthy, and living a life at the same time. I would love to support you and I am definitely going now to get your book!!
I forgot to tell you I made this and it is definitely one of my favorite fall/winter stews !!! Love,love,love it !! I actually didn't have collard greens and needed to use up my fresh spinach so substituted that and it was great. Kept me full and satisfied till morning too.
That was my question.😄 I don't have the collards but have lots of baby spinach. I am wanting to try this recipe. So good to hear that it was yummy with the spinach.😊 Thank you for sharing!🌻
I threw together a similar soup yesterday but added chicken broth and coconut milk instead of water and then seasoning for curry flavor. Turned out excellent. Will try this version also!! Looks so good. Thank you!
"That tastes like a party I'd like to attend." Well, that's all the encouragement I need. I will have to give this a try, especially now that the weather is turning cooler. I'm not a vegan, but don't mind not relying on animal products for every meal. Thanks for putting this out there.
I am always looking for things to take to potlucks, and this looks delicious. Not vegan either, but I am eating much less meat these days thanks to all of the creative recipes I have seen lately.
@@teresahegerich8835 The nice thing about a vegetarian recipe, is it usually has everyone appeal. My family are all meat eaters, but I have a vegetarian goulash I through together, similar to this and everyone loved it. I just so happened to have my Moroccan stew w/ beef roast as well, and they did prefer that one, but only by a hair.
Moroccan food is literally my favorite cuisine. I spent a month there. I'm going to be making this but I'm going to add chopped up prunes instead of raisins since I don't have any. They use a lot of prunes in their food too. Thanks!
Wil... I purchased a signed copy of your book for that very reason... to support your channel. I really enjoy it and have learned many tips that I have used to make delicious, healthy and creative food! Thank you!
This stew is absolutely delicious! Simple to make and seasoned perfectly. I usually have to add more seasoning to most recipes but not this recipe. I didn't have raisins so I chopped up dates instead. They were a great substitute. This MOROCCAN CHICKPEA STEW is 🔥🔥🔥!! Thank you so much for another great recipe!
Thanks Wil, I will try to make this. It looks amazing. Also, it sounds as though you're apologizing for promoting your book when you say, "shameless plug". Be proud of it and say something like, "now for a short break" or "a reminder that..." You're amazing and you make me feel amazing that I can create these delicacies "with confidence". Take care!
@@DK-qj7cr Ah, one might think that. However, that's not actually how it's interpreted. While a person says, "shameless plug" they are doing it and at the same time apologizing for doing it. It depends. Look how he holds the book. It can hardly be seen in the camera shot. So, no, it's not confidently done. Now, should he hold the book high, still and and plug it; then that would would appear more confident. Well, that's all in my humble opinion.
This is so eerily similar to what we eat daily called chana masala(there's two ways the chickpeas are made in India your way similar to chana masala and pindi chole amritsari style).. just small tip though..you add the cumin seeds in the very beginning in the oil and not later otherwise there's going to be a uncooked sorta taste but if you brown the cumin seeds first it'll take it to greater levela
My fourth recipe from this channel and I am so excited to make it 😍 I have never been disappointed! I have to up my game on spices! Your collection is beautiful ❤️
Rinsing the can and adding to the pot: sign of sustainable cooking. Well done, I’m SUPER impressed with this! Lovely recipe, thank you so much for your time and talent :)
This sounds great! Although, you'll get more flavor out of your cumin seeds if you put them in the hot oil and let them sizzle for a second, before adding the onions and garlic.
Well this is a surprise! I found your channel through the amazing noodle recipes you share. Now this Moroccan Stew! It looks amazing! Equally as amazing as your noddles.🤗
Wow! Wow! Just watching you put the ingredients together to make an incredibly delicious soup is amazing! Going to make it for my family. Thank you for sharing the recipe with us. Bon Appetit.👍
If one added a can of coconut milk it will make the taste even better. This is so wonderfully explained by Wil, it makes it inspiring to cook. Very beautifully explained!
Thank you for this recipe! It turned out very delicious. I was short of raisins so I added a few chopped dates along. The cinnamon complimented the sweetness of the sweet potatoes, raisins, and dates. I added turnip greens instead and was anxious of the taste, but I turned out very well rounded. Of course, I added some chilli oil to my plate and it added the touch of heat I needed.
Hi Wil, As a vegan looking to cook healthy tasty meals, I've made many of your recipes and loved each one. The neat simplified recipes abound in flavour and incorporate so many healthy ingredients. The trouble I have sometimes is with portions and servings. Would you please tell us in each recipe how many it serves and if I should just multiply x 4 to cook for a family of 4? Thanks heaps
I’ll keep that in mind ☺️ I most often only make enough for one genenrous portion, especially the noodle dishes but for soups where I bring out the stock pot I’d say it good for 6-8 portions depending on how hungry each person is 😅
This is tasty, healthy and makes a lot of stew. Love how putting three cups in blender thickness and deepen. Broth rather than water makes the recipe richer.
You said : " my gosh, restaurant quality right there". Wil : every recipe you make for us is restaurant quality !!!! You are wonderful and amazing in your creations. Could this recipe be cooked in a pressure cooker like the InstaPot? Thank you, looks absolutely delightful. XOXOXO :)
Im trying really hard to stop being a junk food vegan, so thank you for this inspo! I'm going to try and make this tonight wish me luck 😂 also great background music!
I added a squeeze of lime, some brown sugar and honey to adjust the tomatoes, and then a generous squirt-squirt of Siracha. Oh my God! Best vegan thing I've made so far! Thanks!
I adore your country. Im lucky enough with my job to travel there quite often . My favorite kitchen store is MF. But i love his utensils and cookware. Love Germany and everything german made!
What a great video - and recipe! Firstly, the explanation, ingredients and images of the recipe itself are clear and straightforward. Secondly, the music is lovely, neither too sad nor too frenetic, and softens into the background when you speak, then becomes slightly more prominent when you cease speaking. PERFECT!!! I wish everyone was as conscious of what to do with background music, so it does not overwhelm the words. Fantastic.
Damn that looks good! The green can I use any kind of green like Spinach or Dill it is there some particular greens Also I am eating this along with steamed rice I feel it will make hell of a combination.
I will try using spinach or even kale. Downunder in Australia, we don't know what collard greens are. I'm sure this fabulous soup will be very forgiving.
I wouldn't mind a gift like that. Chickpeas are very versatile! One day I made spicy chickpea wraps, the next I made sweet and sour chickpeas with rice. Sooo many options
Yum such a different flavor profile for me, so interesting, I'm definitely intrigued!!!!!! It looks so delicious!!!!! Thank you Will!!!!! Let's all keep each other safe and follow the guidelines of wearing masks, social distancing, washing our hands a lot, all the rest of the obvious things, I hope there obvious anyway, you would never no by Trumps example and the RNC......shocking. we still are in the thick of it soooooo many deaths a day, don't get the wrong idea, right? Anyway, Stay Safe Everyone😷. 😷. 😷. 😷 We can do it, if we all do the smart and right thing!!!!!! 💞Kathy
LAY HO MA!! I hope your week is going well. To download your free ebook, head on over to www.yeungmancooking.com! It has 5 simple to make plant based recipes to help you get started with cooking today. Happy cooking! 👨🏻🍳🎥
Hi Rocka, It really depends where you live, in UK you can find them in nearly all the shop under the same name-greens, chopped version too. We do use it in smoothies too. If you can't find it, I would use Kale or spinach. Hope it works all good for you. 👍
Hey you make really great videos! Why not get the videos up to 10 minutes? Maybe describe the dish , the ingredients, its history, it’s health benefits and present it like a short story.
Made it and it was VERY tasty. Used lentils instead. Did not have to blend it, because I got all that thickness from lentils. Definitely a keeper recipe
I received my cookbook last week. This is one of the most beautiful cookbooks I now own. Photos for every recipe is a huge plus for me. Everything I have made from this book taste amazing. !!!Thank you!!!
Amazing 🥳 thank you so much Melissa 🍜 I hope you weren’t waiting too long for the postage!
Now I want one, too.
Wow. Thank you. I like your simple style.
I was looking for something to do with chickpeas. T
As they are high in protein. This sounds wonderful. Need homegrown collards for sure.
I can truly imagine. Enjoy!!
I love his simplicity!!! He doesn't yap on about himself for 10 minutes before and after and he has a soft quiet voice that is so pleasant to listen to!!! the recipes are so easy! Most people making videos speak so fast and loudly..... how kind he is!!!! and CALM!!!!
😂🤣 love it!
This gentleman chef is excellent👌😊👏👏👏
Thank you very much chef Wil for sharing your sooogoood Vegan chickpea soup👍 Appreciate much that it s meatless😊 😋😋😀
Will is the coolest and most calm chef on yt: we absolutely love him in our home ❤
Amen!
I love that Wil does not talk too much. Let the food speak for itself!
Yes !! And when he does talk, such relaxing tone !! I swear he makes me feel confident in copying his recipes!!
Miriam Manolov I know right!
Great point as i was about to leave the video because of the lengthy explanation. Is a common mistake we foreigners tend to do but when we had had years living in a country we realized of that mistake. I not longer leave abroad but i can see that fault on foreigners in English speaking countries.
Also appreciate that he does not linger with repetitive actions: shows you dicing part of one onion and sweet potato, NOT all the dicing of all the vegetables. Good editing. Great, spare commentary.
Agree, and that spareness makes it easier to remember and make.
Hands down the BEST cooking show on TH-cam ! ABSOLUTELY LOVE your videos!
Wow, you are the best 🙌🏻
I really like how it's simple, nutritious, and no-fancy-over-the-top-too-long-explanations. Just straight to the point
The thing I love about Wil's channel is that I can be tired and hungry, it's 6:00 pm, I watch one of his videos, I walk out to my kitchen and I make it. A delicious meal with things I have in my kitchen in about 30-40 minutes. Priceless!
🙌🏻🥳
I used pumpkin instead of sweet potatoe and broccoli as greens and it still tasted amazing and the raisins are an awesome addition
Also lemon juice tastes delicious as garnish
What a difference this channel is making to my plant based lifestyle. Thank you so much for your simplicity, clarity and directness!🤗
With down to earth presenting, I love it
Thanks for sharing your recipes
Hello
I'm from morocco
Just an addition from me ...
In Morocco we get it this way :
Ingredients:
Half a cup of lentils
A chickpea cup
A cup of chopped onion
A cup of Sauce tomatoes
Half a cup of celery, minced
A teaspoon of ginger
A pinch of colored saffron
A teaspoon of oil vegatarian + Virgin olive oil
Salt and Pepper
Half a liter of water
A cup of white flour
50 g tomato concentrate
Half a cup of noodles
cup of coriander and chopped parsley
Directions:
1/ Soak both chickpeas and lentils in water overnight (remove the chickpea skin).
2/ In a pressure cooker, put lentils, chickpeas, onions, celery, ginger, saffron, oil, salt and pepper, then empty them with two liters of water and close the pressure cooker and then put it on the stove for 20 minutes
until the chickpeas and lentils are cooked.
3/ In a bowl, mix the flour with water and stir well until the mixture becomes liquid, and there should be no flakes in the mixture.
4/ We open the pot and after making sure the ingredients are done
5/ Add the tomato center and sauce tomato then add the flour mixture and stir it without stopping for 10 minutes . until it is completely dissolved
6/ Add the vermicelli, coriander and parsley while continuing to stir and leave the soup on a low heat for 10 minutes at least
7/ Then this soup is served .
(As an addition we use hot, not cold water )
.....Sorry my english is not very good
If you don't understand, use the translator
thanks.. Im copying your recipe and trying it.
@@europanzz u are welcome ! 🥳 Enjoy ..
Thank you Saadia Dia, I will try out your recipe. I don’t use white flour, can I substitute with coconut flour or almond flour?
So awesome 🥳 love it will have to try it 🙌🏻
@@ikke1970100 Agreed!
I’m very passionate about Nutrition so I like to study, read, and make research on Nutrition.
If possible I try to avoid white flour, white sugar, and low quality vegetable oil.
White flour and bad quality oil raise the bad cholesterol, white sugar is feeding cancer cells.
The best oil to use it is avocado oil, extra virgin olive oil, and unrefined coconut oil.
For sweetener, I use original Maple Syrup from Canada.
Becoming obsessed with this channel and agree with everyone else, his voice is soothing and he’s chill not talking the whole time. So relaxing but also easy to make and delish recipes! 🙏🏼
I love your cooking and videos, Yeung. It's all to the point, not too much talking, and you don't say "beautiful this" "beautiful that" in every sentence like all the other cooks do.
OMG I just love his presentation. He doesn’t work at slow pace chips everything like normal cooks do and seriously pleasing to watch and listen to. In fact the best I’ve seen!
J’adore vos recettes ! Je cuisine exactement comme vous et je regale tellement de monde, car cuisiner est une passion et un moyen de partager son amour avec son entourage
Great recipe, very healthy too. Just one small feedback snippet - cumin seeds should always be added directly to the oil right at the start, to release flavor, otherwise the cumin seeds don't taste the best. If the oil is hot, just 5-10 seconds should do it (brown is the color to go for). This coming from someone who has used cumin seeds all their life.
I admire the tip ☺️ will keep that in mind 🙌🏻
Agreed! And right now, there's a salmonella issue with red onions, maybe ALL onions currently!
Cumin seed is best when toasted and lightly crushed
I do that and it makes my curries taste delicious
Yes you are right. That's the way I do it
This is so healthy. Been whole food plant based for ~8 yrs. now & I can't wait to try this recipe.
Gordon Ramsay would have danced across the kitchen, yelled at a few, made a scene if he was to cook this soup....whilst this chef, Yeung Man with less words, no drama and made a magnificent looking dish. Exactly what needed to be heard.
That’s the difference I enjoyed. ❤️
Yes. Gordon may actually be the favorites of a lot of brainless twitts for precisely those reasons (go figure). The exact antithesis in Will is a striking thing indeed.
Gordon Ramsey better run for his money with this Great chef🙄🙄👏👏👍👍
Quickly, this has become one of my favorite vegan cooking channels!
Thank you so much ☺️
40 years ago, on a whim, I bot a little vegetarian cookbook that changed my life. It had a version of this stew although yours is much healthier (less fat, more greens...) Hopefully, many folks will discover goodness by buying your book. Good food changes lives! Thank you for sharing the love !
What I love most is you care about us, Vegan☺
Most of the cooks give more emphasis to non-vegan. 🙏
I just made this and it tastes AMAZING! Doesn't taste like an ordinary stew with beans, potatoes and tomatoes, and I love that there are no special ingredients involved
I made this for my family last night and they loved it!
The flavors all blend so perfectly together.
And … I'd never cooked with collards … YUM!
Having this with garlic Naan will be perfect meal.
How do you make vegan garlic naan?
Miracles Happen Naan is always vegan
@@globalcitizenn Most recipes I've seen were with yoghurt, so no
@@globalcitizenn nope
@@m.kaschi2741 vegan yogurt
I just made this for lunch today - it is absolutely delicious and hearty, easy to make and full of flavour without needing any pre-made stock. Wow 🤩 Thank you for a great recipe!
So thrilled to hear 🥳
One of the best cooking channels on youtube. Clear, concise, no ego and no annoying voice.
I've always noticed that most Asian cooking shows always end with the chefs eating the food they just made. I love that. It's very frustrating to me when the videos end with the dish but I don't get to see anyone trying it. This stew looks so good!
Thank you SO MUCH 💕 I love your soup it looks delicious. I make it with fresh tomatoes. I love that you put fresh greens at end and to thicken it up you blended some soup. I do that with my soups too. I am a vegan and your soup is great. Thanks a million 💕💐
LOVE this recipe! Prep is super easy for those weeknight meals where you don't want to spend your evening cooking. The fact that it cleans out my pantry and doesn't chop away at the wallet is an added bonus. I usually add in chili flakes and top it with greek yogurt. Delicious!
🥳🥳🥳
Your recipes are undeniably one of the best recipes out there. If you cooked this same stuff in a cast iron pot it puts iron into the food, which Vegans need. Makes a perfect tasting recipe have more nutrients with no flavor compromise.
the beauty about vegan meals is they can be used as a base, they are tasty as a norm, but if you add meats, they become absolutely fantastic
I have not seen a lot of my fellow Moroccans commenting on your video which I have to say, I have enjoyed a lot :)
It is obviously inspired by our well-known chickpeas soup called harira which is usually served during the fast breaking evenings of Ramadan and also during winter :)
Two essential flavors that are missing here are cilantro and celery ; it brings so much deepness to the soup.
You have the sweet touch on point with sweet potatoes, some regions of Morocco even use cinnamon in this soup!
Thanks for bringing awareness about how Moroccan cuisine can be vegan and comforting! Your recipe looks mazing!
I admire the feedback 🥳I shall def try it with the cilantro and celery 🙌🏻👌🏻
I like the recipe but this is not a Moroccan meal at all
@@oumaimahourmatallah3438 What's wrong with it? I like it, because of all the delicious ingredients. Cooking, is about creativity. Wonderful tutorial.
@@barbram8001 Nothing wrong. I'm sure it is delicious but it is not MOROCCAN recipe.
@@oumaimahourmatallah3438 thats why you should read what he wrote mam... INSPIRED
This is the second time I will be making this recipe In Shaa Allah and it is AMAZING😉 !!!!!
Made Moroccan Chickpea Stew for supper last night and leftovers were lunch today. Used water to sauté (since I need to lower my fats) and the results were still amazing! Thank you Wil! Delicious, full of fiber, and was a party in our mouths!! Hey everyone get the Ramen Cookbook!
Thank you so much Doris 🥳🍜🙌🏻so glad you’re here
we're also oil-free so I used veggie broth to sauté, it turned out very good.
Use Ghee
@@kristinareed6656 this is a vegan recipe and ghee is made of cows milk.
Can we just talk about how delicious this was? I just made this and was so surprised and pleased. Thoroughly enjoyed!!!!! What a flavor profile!!!
🥳
I really like the combination of friendliness and almost clinical preciseness . . .
Sweet paprika, chili powder, cinnamon, tomatoes, raisins And greens at the end (to normal chickpea sweet potato soup). Gonna try it!
🥳
When you measured the water for the soup with the tomato can, getting every last bit of the pulpy juice into the pot, you won a fan for life! I cook that way all the time because I've become obsessive about avoiding food waste any way I can. I also eat vegan at least a couple of times a week, and I'm looking forward to making this because I'll be able to use a green I haven't cooked with before. Thank you!
Haha awesome 😬
I am Asian. I also rinse all the cans n bottles to minimise waste
Yes. It's a good practice.❤️
I made this today and it was incredible. I added a few teaspoons of cumin powder and cut back on the olive oil. This is so hearty, warm and filling. And not to mention super healthy. I doubled the recipe so I could freeze some. Thank you!!
So one doesn't need to use the cumin seeds ..powder is ok?
I love Moroccan food! I visited in March 2023 and the food made a major impact on me.
I have been cooking for a long time in my life. It is hard to balance work, life and eating vegetarian. I have been trying to find a simpler method. I cannot believe my luck at stumbling onto your TH-cam channel. Easy to say I’ve made 3-4 of your recipes so far. Each one so simple and so delicious! I love your clear, no-nonsense videos. Thank you for restoring my faith in cooking, eating healthy, and living a life at the same time. I would love to support you and I am definitely going now to get your book!!
I m gonna try it because it’s different than the way I cook chickpeas curry. Thank you 🙏
It's so good. Man, this recipe makes a LOT of stew. I think I'm gonna be eating it until next week. Good thing it's delicious! Thank you!!
I forgot to tell you I made this and it is definitely one of my favorite fall/winter stews !!! Love,love,love it !!
I actually didn't have collard greens and needed to use up my fresh spinach so substituted that and it was great. Kept me full and satisfied till morning too.
🥳👨🏻🍳
That was my question.😄 I don't have the collards but have lots of baby spinach. I am wanting to try this recipe. So good to hear that it was yummy with the spinach.😊
Thank you for sharing!🌻
@@gimenendez8914 Glad to help. Enjoy!! I told my son about this and he's going to try it too.
I love this recipe. It's very delicious and I make it once a week. Thank you for sharing.
Wow anything from Morocco it has to be good and with my favorite veggie Collards green? Oh yeah. 😊
literally just made this recipe. Delicious!!!. Great recipe for people like me who need basic vegan recipes.
Yaaas 🥳
Love that you aren’t chatty! To the point. 👍🏽👍🏽👍🏽
Wow... you make all recipies look so easy !! You have the perfect tone of voice and simple instructions... Thank you do much!!
I threw together a similar soup yesterday but added chicken broth and coconut milk instead of water and then seasoning for curry flavor. Turned out excellent. Will try this version also!! Looks so good. Thank you!
I was ready to try when he sprinkled the thyme on top! And look at those huge green 🍃 leafy collards! Yes to the raisins! Heaven! 😋 😍 🍲 !
This was so so so good! Easy to make, hearty, a bit sweet, and very comforting.
"That tastes like a party I'd like to attend." Well, that's all the encouragement I need. I will have to give this a try, especially now that the weather is turning cooler. I'm not a vegan, but don't mind not relying on animal products for every meal. Thanks for putting this out there.
All good ☺️ everyone’s welcome here 🥳 hope you’ll love the recipe!
I am always looking for things to take to potlucks, and this looks delicious. Not vegan either, but I am eating much less meat these days thanks to all of the creative recipes I have seen lately.
@@teresahegerich8835 The nice thing about a vegetarian recipe, is it usually has everyone appeal. My family are all meat eaters, but I have a vegetarian goulash I through together, similar to this and everyone loved it. I just so happened to have my Moroccan stew w/ beef roast as well, and they did prefer that one, but only by a hair.
Made this soup for lunch today and we absolutely loved it ❤️ I added a bit of saffron too 😊 Thank you so much for the recipe ❤️
Just got home from work and this video popped up. Anything chickpea catches my eye and stomach. Thank you!
I like to look at your video not only for cooking, but it is a very good way to increase the frequency or mood of myself.
Moroccan food is literally my favorite cuisine. I spent a month there. I'm going to be making this but I'm going to add chopped up prunes instead of raisins since I don't have any. They use a lot of prunes in their food too. Thanks!
Very nice 👌🏻
That’s a good idea 👍
We don't put raisins or prunes in Moroccan Harira
I love that your recipes are all so simple and delicious, nice one pot meal. Thanks for the recipe.
🥳
And healthful!
Wil... I purchased a signed copy of your book for that very reason... to support your channel. I really enjoy it and have learned many tips that I have used to make delicious, healthy and creative food! Thank you!
Thank you so much Lisa ☺️ it means a lot 🍜 ramen party at your place 😬
This guy is amazing! Who would give this a thumbs down? Crazy.
This stew is absolutely delicious! Simple to make and seasoned perfectly. I usually have to add more seasoning to most recipes but not this recipe. I didn't have raisins so I chopped up dates instead. They were a great substitute. This MOROCCAN CHICKPEA STEW is 🔥🔥🔥!! Thank you so much for another great recipe!
🙌🏻 so awesome
Thanks Wil, I will try to make this. It looks amazing. Also, it sounds as though you're apologizing for promoting your book when you say, "shameless plug". Be proud of it and say something like, "now for a short break" or "a reminder that..." You're amazing and you make me feel amazing that I can create these delicacies "with confidence". Take care!
Stacey Grant :but doesn’t ‘shameLESS’ mean he really not ashamed🤔 so he is doing a ‘confident’ plug?🤷🏼♀️😂🤣
@@DK-qj7cr Ah, one might think that. However, that's not actually how it's interpreted. While a person says, "shameless plug" they are doing it and at the same time apologizing for doing it. It depends. Look how he holds the book. It can hardly be seen in the camera shot. So, no, it's not confidently done. Now, should he hold the book high, still and and plug it; then that would would appear more confident. Well, that's all in my humble opinion.
Stacey Grant 👍🏻
I admire your saying that ☺️ I will keep those tips in mind
I prefer the humble promotion personally....theres nothing worse than people shouting or demanding that you purchase their product/book/service
Thank you, Will! This soup is absolutely delicious. Each ingredient works so well together. This recipe is a keeper.
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Your video quality is off the charts. This channel is going to blow up. Stew looks amazing.
Thank you so much ☺️
You are so wonderful in your tutorials. Your humility is very touching. I have to get your book. Thank you.
Looks delicious! I love soup. Thank you Chef Yeung.
This is so eerily similar to what we eat daily called chana masala(there's two ways the chickpeas are made in India your way similar to chana masala and pindi chole amritsari style).. just small tip though..you add the cumin seeds in the very beginning in the oil and not later otherwise there's going to be a uncooked sorta taste but if you brown the cumin seeds first it'll take it to greater levela
Very interesting 🙌🏻☺️
I thought the same. It inhences the taste to double. Specially roasted and grounded cumin.
@@YEUNGMANCOOKING putting the seeds in the hot oil cracks them, releasing more flavour and making them a bit more edible.
True..Very similar to our choley or chana masala...Only we do not add sweet potatoes and greens,and saute the onions a bit more.
Exactly.. my very first reaction was that's our chhole bhaturaa
I’m not a vegan but this looks delicious, I will definitely be trying this and other recipes on the channel.
All good ☺️ everyone’s welcome here 🥳
My fourth recipe from this channel and I am so excited to make it 😍 I have never been disappointed! I have to up my game on spices! Your collection is beautiful ❤️
He said, " That taste like a party I would like to attend.' I love it and I'm definitely making this stew and subscribing.
Rinsing the can and adding to the pot: sign of sustainable cooking. Well done, I’m SUPER impressed with this! Lovely recipe, thank you so much for your time and talent :)
This sounds great! Although, you'll get more flavor out of your cumin seeds if you put them in the hot oil and let them sizzle for a second, before adding the onions and garlic.
Will def do that next time ☺️
Well this is a surprise! I found your channel through the amazing noodle recipes you share. Now this Moroccan Stew! It looks amazing! Equally as amazing as your noddles.🤗
🥳
Wow! Wow! Just watching you put the ingredients together to make an incredibly delicious soup is amazing! Going to make it for my family. Thank you for sharing the recipe with us. Bon Appetit.👍
If one added a can of coconut milk it will make the taste even better.
This is so wonderfully explained by Wil, it makes it inspiring to cook. Very beautifully explained!
Thank you for this recipe! It turned out very delicious. I was short of raisins so I added a few chopped dates along. The cinnamon complimented the sweetness of the sweet potatoes, raisins, and dates. I added turnip greens instead and was anxious of the taste, but I turned out very well rounded. Of course, I added some chilli oil to my plate and it added the touch of heat I needed.
Hi Wil, As a vegan looking to cook healthy tasty meals, I've made many of your recipes and loved each one. The neat simplified recipes abound in flavour and incorporate so many healthy ingredients. The trouble I have sometimes is with portions and servings. Would you please tell us in each recipe how many it serves and if I should just multiply x 4 to cook for a family of 4? Thanks heaps
I’ll keep that in mind ☺️ I most often only make enough for one genenrous portion, especially the noodle dishes but for soups where I bring out the stock pot I’d say it good for 6-8 portions depending on how hungry each person is 😅
Very tempting...!!!😋 I will add some fresh mint to the parsley to give this recipe a more Moroccan taste! 🌱🌱🌱
No mint in moroccon dishes...more Lebanese
I wish you could talk me through everything in life like you instruct on your videos lol ✌🏻
The best 👌🏻😅
I'm picturing him telling me to get up and exercise lol
get up
do it now
get up
😆
Ha ha, so true :-)
This is tasty, healthy and makes a lot of stew. Love how putting three cups in blender thickness and deepen. Broth rather than water makes the recipe richer.
I made this tonight and it was a hit. Rather than blend some to thicken, I served it over brown rice. Delicious! Thank you for an excellent recipe.
Oh Will, so Yeung, yet so wise. Slay ho ma💜
Hahaha 😆
Whaaaaaaat?
You said : " my gosh, restaurant quality right there". Wil : every recipe you make for us is restaurant quality !!!! You are wonderful and amazing in your creations. Could this recipe be cooked in a pressure cooker like the InstaPot? Thank you, looks absolutely delightful. XOXOXO :)
Thank you so much ☺️ that means a lot. I actually do not have a pressure cooker 😅😅😅😅
Better than restaurant and clean
Im trying really hard to stop being a junk food vegan, so thank you for this inspo! I'm going to try and make this tonight wish me luck 😂 also great background music!
🥳
I added a squeeze of lime, some brown sugar and honey to adjust the tomatoes, and then a generous squirt-squirt of Siracha. Oh my God! Best vegan thing I've made so far! Thanks!
🙌🏻
I'll have a happy winter with this soup, and so will my husband. Thanks!
I love your channel man, keep it going.
"that taste like a party i would like to attend" best quote of the video lol 😂
Hehehe 😎
Zwilling products come from the city Solingen in Germany, and I lived there for 31 years! :D
Omg, what a small world we live in, right next to me... (nice greetings) Schöne Grüße aus Haan (:
QuiltingCro Schöne Grüße aus Köln 😎
@@Matchasenpai und schöne Grüße aus Deutsch Kanton Belgien 😁
Haha some german people over here. Schöne Grüsse aus Karlsruhe 😊
I adore your country. Im lucky enough with my job to travel there quite often . My favorite kitchen store is MF. But i love his utensils and cookware. Love Germany and everything german made!
This looks absolutely delicious. I'd love to substitute lentils for the chick peas. Still trying to love eating them.
I bet that would be delicious still
@@MakeItDairyFree add lentils as well as chick peas it'll make the soup a bit thicker!
Music Love I add dry brown lentils instead.
Vốn những bài hát ngày xưa đã rất hay rồi mà thêm giọng hát giàu cảm xúc của Phúc nữa thì đúng là cực phẩm cover😍
What a great video - and recipe! Firstly, the explanation, ingredients and images of the recipe itself are clear and straightforward. Secondly, the music is lovely, neither too sad nor too frenetic, and softens into the background when you speak, then becomes slightly more prominent when you cease speaking. PERFECT!!! I wish everyone was as conscious of what to do with background music, so it does not overwhelm the words. Fantastic.
I admire your kind words ☺️ and glad you’re here!
Damn that looks good! The green can I use any kind of green like Spinach or Dill it is there some particular greens
Also I am eating this along with steamed rice I feel it will make hell of a combination.
Make it your own ☺️
I will try using spinach or even kale. Downunder in Australia, we don't know what collard greens are. I'm sure this fabulous soup will be very forgiving.
I now have a recipe for the 24 cans of chickpeas someone gifted me. 👍
omg that's a lot lol! Make all the hummus!
@@MakeItDairyFree haha yessss...i would too..a big bunch of hummus 😂
Hummus for daaaaaaaaays 🤤
lol thats a strange gift haha
I wouldn't mind a gift like that. Chickpeas are very versatile! One day I made spicy chickpea wraps, the next I made sweet and sour chickpeas with rice. Sooo many options
Great recipe thank you! Also miss the old music :(
I like this one as well. Some change is nice every now and then :)
@sameer s In general we can say that Wil chooses nice music :D
You are simply the best cook presenter on the. Internet , no nonsense jibber jabber but the essentials well communicated . Thanks
🤗
I share his recipe with all my clients. Im so impressed with his cooking . It is delicious art . Thank you
🙌🏻🥳
Yum such a different flavor profile for me, so interesting, I'm definitely intrigued!!!!!! It looks so delicious!!!!! Thank you Will!!!!!
Let's all keep each other safe and follow the guidelines of wearing masks, social distancing, washing our hands a lot, all the rest of the obvious things, I hope there obvious anyway, you would never no by Trumps example and the RNC......shocking. we still are in the thick of it soooooo many deaths a day, don't get the wrong idea, right? Anyway, Stay Safe Everyone😷. 😷. 😷. 😷 We can do it, if we all do the smart and right thing!!!!!! 💞Kathy
LAY HO MA!! I hope your week is going well. To download your free ebook, head on over to www.yeungmancooking.com! It has 5 simple to make plant based recipes to help you get started with cooking today. Happy cooking! 👨🏻🍳🎥
what is the greens you used
Hi Rocka,
It really depends where you live, in UK you can find them in nearly all the shop under the same name-greens, chopped version too. We do use it in smoothies too. If you can't find it, I would use Kale or spinach. Hope it works all good for you. 👍
@@vampiric4real Collard greens.
Hey you make really great videos! Why not get the videos up to 10 minutes? Maybe describe the dish , the ingredients, its history, it’s health benefits and present it like a short story.
@@YR004 one thing we love about Wil's videos is that they are simple, to the point, and as he says, no BS.
That 3 'teaspoons' of salt looked more like 3 'tablespoons.' Looks great, though!
3 tsp is 1 tbs so not surprising that it looks like a lot!
@@lipsohlips97 Looked like a lot more.... pause around 3:04 and see.
Agree. You even watch any Food Wishes videos? His "pinches" seem like "handfuls", too.
Made it and it was VERY tasty. Used lentils instead. Did not have to blend it, because I got all that thickness from lentils. Definitely a keeper recipe
Just picked up all the ingredients to try this tonight.
Thank you for listing the ingredients just below the video, big help.
I can’t stress enough that I ❤️ how quick, easy, & vegan your recipes are!!!!!!!!!
🙌🏻🙌🏻🙌🏻