5 SURPRISING Chickpea Dishes From Around the World
ฝัง
- เผยแพร่เมื่อ 5 ส.ค. 2024
- If you’ve been thinking about learning a new language, now is
the time to start. Get a Rosetta Stone’s Lifetime Subscription for over 60
percent off-their best sale of the year! Just $149 for lifetime
access to lessons and learning tools in all 25 languages. Sign up here: partners.rosettastone.com/ber...
#rosettastone
#rosettastonepartner
Thank you so much to Noor, Ivy, Khandani, Annesha, and Yasmina for sharing your stories with us!
Khandani has a TH-cam and Instagram if you wanna check out her cooking videos: @khandanizaiqa
/ khandanizaiqa
Recipe for Chole Aloo Tiki: www.vegrecipesofindia.com/alo...
My fryer tongs: amzn.to/3N8qbmF (affiliate link!)
The Turkish dish, çilbir, that I mentioned from one of my Egg episodes: • How the World Eats Egg...
Recipe for soy-free, chickpea tofu: veggieanh.com/burmese-tofu-fr...
How to make your own chickpea flour: www.alphafoodie.com/how-to-ma...
Earrings I am wearing and where I got them:
The beaded grapes: shopdreamsong.com/
Lumpy Space Princess Earrings: www.foxtreats.com/shop
Diet Coke Earrings: kikay.shop/
RECIPES
Homs Elsham: www.beryl.nyc/index.php/2023/...
Tofu Nway: www.beryl.nyc/index.php/2023/...
Chikar Cholay: www.beryl.nyc/index.php/2023/...
Doubles: www.beryl.nyc/index.php/2023/...
Chickpeas Fatteh: www.beryl.nyc/index.php/2023/...
CHAPTERS
00:00 Intro
02:40 Trinidadian Doubles (Spiced Chickpeas & Fried Flatbread)
6:30 Trying Doubles
7:41 Lebanese Chickpeas Fatteh (Chickpea Pita Salad)
10:26 Trying Chickpeas Fatteh
13:08 Egyptian Homs Elsham (Chickpea Drink)
15:22 Trying Homs Elsham
17:06 Burmese Tofu Nway (Warm Chickpea Tofu)
20:21 Trying Tofu Nway
22:19 Pakistani Chikar Cholay (Spiced Chickpea Curry)
24:24 Trying Chikar Cholay
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: / shereshe
Support me on Patreon: / beryl
#aroundtheworld #passtheplate #chickpeas #chickpearecipes #vegandishes #vegetarianrecipes
I am bringing back the community videos for 2024, guide for the first one here, hope to see some of your faces!!! www.beryl.nyc/index.php/2023/11/14/whats-in-your-fridge/
Beryl, your channel is maybe one of the most wholesome on TH-cam. For years I’ve been watching your videos and they always warm me from the inside. If everyone of us had a little bit of Beryl in us, the world would be the best place.
For anyone who can't eat soy tofu, there are different channels here on youtube that give recipes to make tofu using lentils, chickpeas, black beans etc. Just search for whichever type, like lentil tofu, and see all the recipes available.
As for recipes using the liquid, search for aqua Fava recipes. Some use it for vegan eggs but there are tons of recipes that aren't vegan too.
A good starting point is searching “Will it tofu?” The channel by Mary
Mary’s recipe for pumpkin seeds tofu was quite mindblowing
Mary's Test Kitchen! Thanks to her I bought a tofu press and have made various tofu, including mung bean, fava bean and peanut.
Just a caution around some beans, like dry kidney beans, they have to be processed properly to remove toxins that can cause issues.
Also you have the kindest followers. There is just no negativity in the comments. You created this community!
I just want to say how humbled I am listening to all of these people from around the world speaking English. When I’m struggling a bit with an accent I remember that they would not be able to understand me speaking their language at all.
I am in favor of the world coming together as a collective humanity as mentioned by one of the presenters. Just wish the shared language was not due to colonialism. Beryl thank you for your efforts in creating a community of collective humanity. 👏👏👏😻😻💜
Of course it’s colonialism. Who are we kidding
Ivy's presentation of the chickpea tofu meal was superb! It was really novel, and she made some amazing points about food being our window to the world. Beryl, the people in your videos never fail to inspire. ❤
I instantly came down to the comments to say the same thing. I could listen to or read her perspectives on anything.
@@polishlastnameskisame! She was amazing and the dish looks INCREDS! ❤
Amen! I want to sit and visit with her over tea.
My local store had canned beans 2 for a dollar. Now I have some ideas for my abundance of chickpeas! Beryl is helping me out over here and I am here for it!
yesssss!!!!
Dried are a fraction of the price and way better flavor and texture for pretty much every application!
If you can be bothered to just soak them 🤷
I can never be bothered to soak them unfortunately, but you are completely correct. Way cheaper dried. @@jacquie212
Honest question, isn't canned food bad for your health? Where I live we don't have this habit of eating so many canned things, to me it seems like it takes away the healthy things of food
@@priscillad8 Not canned chickpeas, they are exactly the same as dried chickpeas they just are in water. There isn't anything to my knowledge added. Canned foods aren't necessarily unhealthy foods it depends on the type of product and added preservatives to keep it from spoiling. For example spam isn't unhealthy it just contains a heightened amount of sodium which could be an issue if you ate spam regularly or every day. Or if you had a health requirement to limit sodium intake for instance to prevent more strokes.
FYI, Mary's Test Kitchen on YT has a series called "Will It Tofu" where she goes through a bunch of different types of beans and legumes to see how well it makes Tofu. And yes the liquid from the canned chickpeas, Aquafava, can be used for an egg substitute, it can be used to make cheese, and a bunch of other stuff. Don't throw it out. Sauce Stash on YT has a bunch of stuff he makes with it, as well as Mary again, mentioned above.
She's where I first learned how to make chickpea flour tofu years back. She's great, and I often keep referring back to her site despite not even really being vegetarian. Everything just tastes so good.
I bought my tofu press after seeing how well hers worked. It's a great series. @@RevShifty
Hi Beryl, I would love a beans series. Dried beans, canned beans, etc..
check out 'rainbow plant life'
she did a whole video about comparing beans (canned/dried)
Beryl, I am so thankful for this episode! I struggle to find ways to include chickpeas in my diet, yet keep buying cans of chickpeas hoping I'll figure it out. Now I feel like I have some solid ideas! On a more personal note, I wanted to share that I've been following your channel for a few years now, and you have opened up the world to me. I love cooking and I love trying new things, but travel is not easy for me due to an illness that impacts my immune system and also limits my mobility. Long flights are just not possible. You are bringing the world to me in rural Montana, and I've tried so many dishes I never would have tried otherwise. I'm so thankful to all your viewers who share their food and culture with us. Thank you for opening the world to me and enriching my life when I thought my diagnosis meant that part of my life was over! ❤️
this is such a lovely comment ❤ I hope eateries with more cuisines come up near you that you can try!
The Bara dough is supposed to be a little loose, and you are supposed to use oiled surface and oiled hands to flatten and stretch the dough to fry. You also put them in a wax lined container with a tight lid to sort of steam after cooking to soften even more. Not to worry too much about it. It's very difficult to get perfect the 1st time. I have had so many failures in the beginning. You did a great job for a first timer.❤
aww thank you!!! great tips!!!
🇹🇹😎👍🏼
I actually prefer it when it's not steamed and maintains the airy crispness! If I'm going to eat something deep fried it should be crispy
yeah i was thinking hers looks a lot neater than i'm used to lol (since it's missing the oiliness)
@@anantakadine4825 doubles bara aren't meant to be crispy. it has to be soft, tender and thin. know one here in trinidad want a bara that's crunchy, lol. You should then try the saheena
From your scraps session. Don’t throw away the liquid from canned beans. It can be used as an egg substitute or fortify your meal with protein. I put mine in ice cube trays and freeze. A few recipes later…..Hi Beryl, you addressed 23:06 to the viewers what been liquid can be used for. I like making vegan meringues for friends. great with tea! Enjoy!
Yes! I use it primarily as an egg white -- whipped aquafaba (the liquid from the chickpeas) and chickpea flour mixed with water are what makes up the egg white and the yolk in my sweet potato pie, which now comes out perfect every time.
What do u use the frozen chickpea water cubes for?
I keep saving my aquafaba, but can’t find a recipe!
Vegan mayo!
Beryl, you can use the chickpea liquid to make whipped cream. Sounds crazy, but beat it with powdered sugar (for a LONG time), and eventually it comes together as a dairy-free dessert topping.
Its called aquafaba
I'm Trinidadian. It's nice that you tried doubles, it's really delicious. For softer Bara, put it in a cooler when hot and cover it. Make channa a little more runny by crushing it with water when cooking, also add a little baking soda. Great work tho, keep it up.
Am very happy that you have been recently including more Egyptian recipes. Our cuisine is so underrated. Many dishes are vegan friendly, too 😊
I tried making spicy Egyptian eggplant with Harrisa some time ago and now it is my favorite way to cook eggplant.
@@karenkoerner6015 Harrisa must be a Tunisian twist to the original recipe. Glad you enjoyed it 🥰
Love that this was a meatless episode, and since I also love chickpeas it's a rare episode where I want to try everything without any modifications.
Aargh that intro. Your Hindi is so cute, I love it!! Plus how your called your mother in law your mum. Very Indian thing to do :)❤
I’m from Indonesia and we don’t really eat chickpea here, but I swear by chickpea tofu and chickpea noodle soup from Myanmar. OMG they’re amazing! Please try it if you get the chance. Man, if only it’s possible to visit the country right now I’d fly in an instant to have a bowl 😋 Wishing my Myanmar friends to achieve an everlasting peace as soon as possible 🙏
hi Beryl! An Egyptian here!
There's no such thing as too much spice when it comes to this drink in fact we'd ask the vendor for extra spice and chilli lol
I'd recommend trying it again but this time drink it when it's literally boiling hot and with a straw, it's always better with a straw.
Hi Beryl! One observation on the doubles, and you'll see it if you look online: they are called doubles because you use 2 bara, although you did what your guide told you to do, which is to make an open-faced sandwich and eat it as a taco, but this is inaccurate at least from what I have eaten and seen. The inventor of the doubles specifically named it doubles because people kept asking for double bara. So, it's more like bara, chana, condiments (and these are what really make the dish Caribbean because it uses culantro, scotch bonnet and other things not used in India), then top with another bara, wrap the whole thing in a paper (like the paper used to wrap a shawarma) and then twist the ends like you're wrapping up a bonbon. Also, I would say, take the bara out of the oil even sooner - it shouldn't brown. And then, immediately store in an sealed container, just like when you make chapatis or tacos. They will be very soft that way.
Hi, Beryl! I just have to say not only how fun it is watch you cook and taste these amazing dishes, but how artfully you set up the presentation of each dish. Everything you present just makes me want to sit down right with you and talk, read some books, or play a card/board game. Always amazing and delightful! Thank you! ☺️☺️☺️
oh my gosh thank you!!!
Ivy from Myanmar spoke so beautifully about the dish and food in general. Thank you ❤
Put three or four tablespoons of the chickpea water in a jar, add a little mustard, apple cider vinegar, lemon juice and salt, whiz it with a blender until it's frothy, then drizzle in a neutral-tasting oil until it gets thick and creamy. You now have vegan mayo. If it's a bit sour, I add a little sugar or honey. Or you can add any flavouring you like to make a special mayo.
i’ve had something similar but with white beans, they added some capsicum and chilly peppers to make a mayo sriracha
Your Channel is probably hands down one of the best. It is so insightful, warm and open minded. Something we could all use a little more of nowadays.
The chickpea water is called Aquafaba. When it’s beaten it foams and fluffs up with many of the same structural elements of beaten egg whites. You can get soft peaks or stiff peaks as with egg whites. It tends to be used in recipes that require “lift” as given with beaten egg whites, e.g., baked goods, vegan omelets, etc.
Enjoyed this episode, thanks!
You're going to get a bunch of Trinbagonian followers now hahaha....we may be a small country but we are very proud and sadly some may be very critical, but I think you did a fantastic job for your first time trying to make doubles. Although I feel like I saw it before on your channel a couple years back...Thank you so much for the representation!
I love the way that you curate your shots of the plated dishes. It would be so interesting to hear your process of thinking, and the actual choosing of what you use to build it.
The video would be too long
Here in Central México we have a street snack called guasanas (also known as garbanzas), which is the steamed green garbanzo bean in its pod- served with lots of lime, salt and chile of course! The street vendor also gives you a separate bag to spit out the pod- sounds a little messy but they're so good
My bro in law from Jalisco showed us this snack recipe. So good!
That sounds similar to the way edemame beans are cooked and served in the pod in Japanese cooking. And sounds delicious
@@rosacanisalba yeah, it's something like that and since the pod is too fibrous, you end up spitting it in the bag given by the vendor...like I said it's a little messy but worth it
I love what Ivy from Myanmar said about food being more than sustenance, and how we can broaden our horizons through food, and look at the world in a new way.
What an insightful comment, Ivy, and the dish looks sooooooo appealing, and I'll definitely be saving this video to try this dish as soon as I can get all the ingredients.
Hi Beryl, long time viewer, first time writer.
I paused this video at 23:30 because I have the solution to why your little pot tips over sometimes. The long handle is the key and the X-shaped grate on your portable cooktop is the lock. The empty pot tips when the handle is centered between two arms of the X. If you angle the handle so that it is above, or close to, any of the arms it will not tip over anymore. If the cooktop had a six or eight armed design that would also eliminate the problem, but since that would mean getting a new one, being careful about the positioning of the handle is the easiest solution.
Love the videos, I watch while I'm having supper otherwise I'd get too hungry to pay attention, especially during the delivery episodes because it makes me homesick for NYC where you can get food from anywhere in the world.
Came here to say this. I have a little pot that won't stay on the burner unless I align the handle with the supports on the burner.
Beryl.... 🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹 from the time i saw the title of your video i screamed "my country was made for this!!!" 😁🤣.. i went straight to your chapters of the video because i couldn't wait..and there we are..first 😉 anyone...everyone... if you ever visit my country Trinidad and Tobago 🇹🇹🇹🇹🇹🇹 please try the doubles. Doubles vendors are everywhere and dont skip out on the chutneys and sauces that the doubles vendors specialize in 😙..be careful with the pepper sauce though 😧 unless you love heat 😅... Now i'm thinking 🤔, since i'm not so skilled to make it myself.. i need to go out the road and find Mr. George 😎😋😏
In Turkiye, we make nohut yemeği which means 'chickpea meal'. Also we can add chickpea in most of our dishes. For example, Mantı (Turkish Ravioli) with chickpeas, meatball meal with chickpeas (I could not translate the meal sorry), tarhana soup with chickpeas, rice with chickpeas.
I love tarhana. We eat it in Albania. 🤤 And of course we love manti.
@@DepDawg thats greattt 🤩 well, in Albania is tarhana a local meal? I think most of the Balkan country have tarhana.
“Food is a history lesson” 💜 Really great episode.
Both a besan episode and a chickpea water episode could yield quite a few entries. They have so many creative uses. My favorite besan recipe is besan cheela flat breads with tomato chutney. This was a great episode.
I am so glad I got this in my recommendations. I LOVE how you included the original audio and the video snippets from the senders. It made it so lovely and deeply satisfying to watch how cultures across the world have a common thread, and their differences and uniqueness actually adds to that commonality. I loved this presentation.
I use chickpea water (aquafaba) for vegan mayonnaise all the time! I never throw it away! Whenever I have chickpeas in a salad I use that mayo and it's delicious and satisfying to know you have created two things from just a can. ☺ I have also attempted making merengue cookies but I have yet to succeed. 😅
I also add it to homemade plant based milk (cashews&almonds) and it makes it easier to froth for nice microfoam for my morning coffee
For sweet applications I prefer aqua faba from white beans such as butter beans, or cannellini beans. I found using chickpea liquid to overpower the flavour of the dish 😊
I've found with aquafaba meringue, it needs a stabilizer, like cream of tartar. But I've definitely made them and had them melt into nothing in the oven, so I'm not an expert!
Beryl, thanks for asking about the aquafaba and LPdedicated, thanks for suggesting mayo! I am not liking the junk in the jar lately!
you can also make vegan chocolate mousse from chickpea liquid. It's important to use a clean bowl and use refrigerated aquafaba, then beat until stiff and add sweetener and melted dark chocolate afterwards
My friend's mom is Trinidadian and he made these for his wedding. It was the first time I had them and they were so amazing.
Just an appreciation comment for the lovely Beryl and her stupendous efforts❤❤❤
Aw thank you!! ❤️❤️❤️
Hi Beryl! My dad is from Halab, Syria, and we also make fetteh. The way that my dad makes it when he does it at home is by baking the pita chips. That way, he can use any Arabic bread we have and make his own pita chips without having to fry them. Hope this helps!
Hi Beryl :) a little tip for the old lil pot that has the heavy handle and keeps falling over: try and align the handle with one of the metal "lines" of the stove, so, pot on the stove and turn the pot so that the handle goes perfectly over one of the lines of the "pot holder", if that makes sense. I promise you, it works!
I've had an annoying pot like this for years, just recently figured out this exact tip! Can't believe 🤯 it took me so long!
@@tpdogadore3742 I know, right?! Don't ask me to explain how it works, it just does 😆
I have no idea why it’s so satisfying to watch other people eat and enjoy food. Like for real when you really like a dish, why does it make me so happy? Some sort of psychological response? Who knows.
Would be so curious to see chickpea desserts! Chickpea water can be made into mousse!
chickpea flour makes decent desserts
ive even made chocolate "hummus" and surprisingly it works!
My mother and mother in law make something called Besan or Chickpea flour ladoo and halwa. Both are made with chickpea flour, ghee and sugar.
Chickpea Kaiserschmarren!
Yes! We have lots of chickpeas in our pantry currently, and my husband loves legumes, so we will both be cooking these recipes! Thank the universe for your timely videos, the recipes, and all the great contributors who tell the stories about their foods.
The chickpea liquid is aquafaba. it has a ton of uses but the most famous one is for whipping into meringues. loved the video and have a bunch of new dishes to try. thank you.
The person who introduced the Burmese dish gave me chills with her narration 🔥
A lady once made a chickpea dish as a thank you for the employees where I work. To my knowledge, I was one of the only people who tried it, and I absolutely loved it. Unfortunately, I never saw her again, so I wasn't able to ask her what the recipe was, and I wasn't familiar enough with any of the spices used to infer what they were and figure it out myself. I may have to try some of these recipes to see if any of them remind me enough of it to give me some insight.
17:06 Also, Ivy's description of tofu nway and what it means to her was so articulate and lyrical, almost poetic. I loved the figurative language. Honestly, I always enjoy hearing about these dishes from the people who provide the recipes, but some are *really* good and painting vivid word pictures, and Ivy is one of them.
Chickpea water aka Aquafaba is liquid gold for vegans. It can replace eggs in mayo, pancakes, meringues, and cakes. You can also use it to make ice cream and chocolate mousse. I sometimes cook chickpeas just for the sake of the aquafaba.
I found the reflections of the Burmese representative to be so profound! It got me thinking more. Will definitely try out their recipe! Great video as always Beryl!
I've really been enjoying adding chickpeas, dried cranberries and almond flakes to my basic salads. There's something about the texture and taste, sweet and salty that I really like.
So happy you got to try fatteh! It’s hands down one of my absolute favourite dishes :) Now that I don’t live in Lebanon anymore, whenever I come back home, it’s always one of the first meals I eat!!!
So coincidental! For health reasons, I'm trying for the first time making (from dry chickpeas) roasted chickpeas - with zero salt. My culture doesn't really eat chickpeas, so it's a totally new ingredient to me. I put them in the oven, came up to my office and turned on TH-cam, to see THIS! How timely. Now, I have a bunch of other chickpea recipes to try (minus/or lower salt). Thanks Beryl!!
I thought I didn't like roasted chickpeas until I tried roasting them twice. The first time just put them in plain & the second time put your spices & oil. Super crispy but I find they don't keep well.
Happy to learn that the CC captions on ur vids are accurate (you must have to transcribe them im guessing?) ! I never bothered to use them because the generated ones are usually garbage but this is so great for getting the whole story when the audio from submissions is a little wonky! Thank you for that!
Yes I get all my videos
Transcribed for accurate captions! Not the auto ones they are whack
Hi Beryl! I absolutely love your videos and have tried a few of the recipes. You make it so much easier to try new recipes from countries that I would never have tried before. Thank you
This is my episode. If there's anything that's always in my pantry, it's a bag of chickpeas (and lentils). Love these dishes.
Oh my God- Ivy had such beautiful strong words for food ❤
Awesome episode b/c I have often wondered what else can I do with chick peas other then hummus. Thank you to all contributors, love it.
Hey Beryl, what about street foods from around the world? There are so many countries with tasty street foods India, South Korea, Thailand, USA, France, Mexico and many more....❤
Beryl! Beryl! Beryl! Why ever are you pouring away the liquor that the beans are tinned with? Then you're using plain water! Keep the liquor and use it instead of plain water to enrich the dishes further! Greetings from Ireland!
I just searched your videos earlier so I could watch an older one when I was feeling bad. Thanks for always bringing the best vibes Beryl 😊
Have watched your videos for a few years - not subscribed to anyone - your energy is GREAT!
my favorite plant protein!!!! thank you Beryl for ALWAYS giving me exactly what i need💛
Yo Beryl!! Awesome video again! Could you please do 1) video on cream cheese from around the world & 2) 'Dips' from around the world (buffalo chicken, french onion chip dip, hummus etc.)
This is my favourite episode so far, my mouth is watering for every dish. I love doubles
Chickpeas are one of my favourite foods and these recipes are great! I can’t wait to try the chickpea drink which looks like a hug in a glass. Thank you Beryl and friends. ❤
If you ever have another chickpea episode, karantika is an Algerian dish where chickpea really is the hero. And has a great origin story ☺️
Ethiopian/Eritrean "Shiro" made from chickpeas is definitely something you should try
I LOVE chick peas! In Puerto Rico, they make them "guisado", like stewed with tomato broth and typical Puerto Rican seasonings and usually some Vienna Sausage pieces. LOVE IT! I also have heard a lot about people using the liquid from the chick peas for sweet dishes?
I am seeing some comments about what to do with the liquid!
The liquid (aqua faba) can be used as an egg substitute in many different baked or stove top dessert recipes. It also makes a great vegan mayo if that's your thing.
I hope this turns out like the toast series and we get a bazillion more chickpea episodes because this was awesome
Thank you for these great looking recipes from you and your lovely viewers. I absolutely love Constant Comment tea, and I also love chickpeas, so that last dish will be top on my list, followed by the one with the fried pita bread, which I will likely buy as premade pita chips. (Thank you for that suggestion. At 74, my food frying days are well behind me!) Happy Holidays to you, your family, and to all of your many viewers and Subscribers around the world, whatever their winter Holidays may be! 🧑🏻🎄🎄
Ivy’s voiceover was so beautifully written!
Now, I have some more recipes for chickpeas to play with! Also, fun fact: you can use fava beans to make "tofu". It is one of my favorite types of "tofu"!
I have loved chickpeas my entire life. So versatile and delicious.
A bit surprised that you haven't heard about the use of tea (or tea bags, as my mom used to) in Chana Masala. It lends a darkish tinge and a unique flavour to the dish.
Very common in North India. Ask your mom in law.
That said, welcome home. How's the cold and fog in Moradabad ?
Enjoy your stay ! 😊
Beryl: "Dont fall over"
Pot 🌟with additude🌟: "imma just fall 💅"
that pot does have attitude
chickpea liquid is called aquafaba and can be whipped into whipped cream.
Use of Aqua faba (chick pea liquid): Mayonnaise. Yeung Man Cooking TH-cam channel has a great recipe.
Yeung Man Cooking is one of the most relaxing cooking shows on TH-cam, and he has some great recipes.
You asked about uses for the chickpea water... ...I use it as an egg substitute in my pancakes. The first time I did it, I just didn't have eggs and didn't want to run to the store, but now I like them better with the aqua faba! They get a slightly crispy "crust" to them that regular pancakes don't. You can whip it up to stiff peaks to make the pancakes extra fluffy. :)
Hello everbody, i'm from Germany, i'm not vegan, but i try to it very less meat due to my Fibromyalgia. I like to use the Chickpea Water to make Brownies ( there are Recipes on Pinterest, also for Blondies and Cakes) and you use this Aquafaba like a Mousse on the Topping. It has a slightly salty taste that i find very nice as a contrast to the chocolatey taste of the Sponge. And i love Chickpeas in every way, hot and spicy during the Winter and in Salads in Summer, it is such a healthy and comforting Protein. Thanks to all of you for sharing your Recipes and thanks to you Beryl for showing that everybody can cook delicious, healthy and affordable Meals and taste it with so much love and enthusiasm 🥰😋
Beryl thanks this episiode, perfect timing. I am looking forward to watching it.
A local Egyptian place serves Fatteh and I *love* it. Usually it also has a ladle or two of the warm liquid from the chickpeas, so the pita goes kind of half soft. Apparently, it's popular for breakfast!
It's so satisfying.
I got doubles recently at a Caribbean restaurant and have been obsessed. The restaurant is far away from where I live, so I’m excited to try the recipe with your guide! When I started the video I was literally saying “she’s gotta have doubles on here” and it was the very first. ❤️ thanks again for the amazing video Beryl!
Oh it’s Channa Bhatura.. I think Bhatura became Bhara?
Trinicookingwithnatasha has an easy to follow recipe
@@globalcitizennit may look similar but it isn’t the same. When you eat a doubles you will know the difference between them. Having a doubles in its native country is highly recommended to experience a phenomenal taste. Google doubles to see how it really looks.
I just started really enjoying chickpeas and I can honestly say that I would try everyone of these dishes! Well done!
I was thrilled when I saw chickpeas in the title. I just love chickpeas! Just like you, I thought the spiced chickpeas would be similar to chana masala. Looking forward to trying every one of these dishes. Thank you so much for bringing the world to each of us!
Hi Beryl! great video as always, and great theme - but you have to try socca (French) or farinata (Italian). This is just chickpea flour, water, salt and pepper. You make a batter that you fry in olive oil - delicious with cheddar cheese (rich) or mashed avocado (healthy). This is a food that is delicious, quick and easy to prepare, cheap to buy, and healthy to eat - as well as being environmentally friendly. Its so simple and good - and almost pure chickpea. I can't say enough good about it!
Oh, socca is fantastic.... I pair the socca with globe artichoke and olive tapenade..... the avocado sounds like a great additio.
golden yellow spread with pale green; very pretty. Socca is awesome!
@@shuunya
That Fatteh looks soooooooooooooooo good. I too love garlic yogurt because of çilbir so I am definitely gonna try this one.
Why are you the best wife and best daughter in law?! How cool to have someone join a family and embrace the language.
The chickpea liquid makes a fabulous vegan mayonnaise. Wil Yeung of Yeung Man Cooking has the best recipe I've found so far.
all of these recipes look delicious! i love the unique picks!!
in my country we make cookies with Chickpea and it is super delicious
Hi Beryl,we share the same birthday,the same love for the earrings,and most inportant, we share the curiosity and love for food!
Making tofu with chickpea flour was an interesting idea! So much hard work goes in these recipes. Thanks for sharing all these amazing dishes (now is the perfect time to sip on some warm broth) 😀
Hey Beryl, loved the episode. The chickpea liquid can also be used to make a vegan mousse, people here already have told you about its other uses.
There is also a spanish influenced chickpea dish that I grew up eating as a street food in Nothern Morocco called "caliente" (because the dish is piping hot haha). It is basically a mixture of chickpea flour and water that is baked in the oven until the top layer is charred as all baked dishes.
Um yes to all of these!!! Can’t wait to try. Especially the fatteh 🤩🤩🤩
Hi Beryl, delicious recipe from chickpeas, of which I love. Thanks, don't stop, please.
We dont put cilantro in our doubles and we dont have to use yeast in the bara...a little baking powder and left to rest for an hr will do. The best bara dough has ground dhal in the dough. The channa(chick pea) has to cook really soft with a sauce. We make something called cucumber chutney and roasted pepper which takes the doubles to another level....glad you enjoyed your version ...sending ❤ from Trinidad & Tobago🇹🇹🇹🇹🇹🇹
Hi Beryl,
when it comes to mixing dough (e.g. for "doubles"), I can only strongly recommend that you buy and use a silicone spoon. It's an absolute game changer, nothing sticks together, you can mix everything well and you can get everything out of the bowl without mess and sticky fingers. Wooden spoons are really nice but for cases like this...
Look up "Silicone Mixing Spoon Nonstick Kitchen Spoon for Cooking".
- I love your videos and have tried many of the recipes! 😍
So excited for so many vegetarian options here!! Thanks! Totally trying them all; especially the tea broth recipe! So cool!
These all look delicious! I especially want to try the dish from Myanmar. YUM!
Trying to get “on the wagon” as well! More difficult during the holidays! 🎉 Good for you!
Ahhh, I miss visiting my gran and going to eat farinata - a chickpea pancake (seemed to be popular around Genoa in NW Italy).
It was THE food that got me eating chickpeas