Helen Rennie | Helen Makes #TheStew (Alison Roman's Viral Chickpea Stew) @helenrennie | Uploaded 4 years ago | Updated 9 hours ago
Helen Makes #TheStew
Alison Roman's Viral Chickpea Stew
Alison's original recipe: youtu.be/jaN3qsqXt38
Helen's Version of #TheStew
Serves 8
1 Lb dry chickpeas, cooked* or four 15 oz cans
3 Tbsp olive oil
2 yellow onions, diced
2 garlic cloves, sliced
3 tsp Spanish smoked paprika
2 tsp cumin
2 tsp coriander
2 tsp turmeric
1-2 cups canned diced tomatoes or 1-2 Tbsp tomato paste
1/2 cup dry white wine
3 red bliss potatoes, peeled, and cut into large dice
1 bay leaf
1-2 Lb of chopped collard greens (no stems)
1/4 cup heavy cream
3 Tbsp butter
1 Tbsp pomegranate molasses or 2 tsp balsamic vinegar
Salt to taste
If using dry chickpeas, here are 2 good ways to cook them. You'll need to do that a day before making the stew.
Instant pot / Slow cooker way: youtu.be/aiUcygy6W_s
Pressure cooker / Stove top way: youtu.be/5xs8jcoHTwg
Set a large pot over medium heat, add olive oil, onions, and salt. Cook stirring occasionally until the onions are completely translucent, tender, and brown. Add the garlic and the spices and cook stirring until aromatic, about a minute.
Add tomatoes, wine, potatoes, bayleaf, and chickpeas with their cooking liquid. If using canned chickpeas, drain and rinse them and add enough water to cover all the ingredients.
Bring to a simmer. Cook covered for 30 minutes on a very gentle simmer. Stir in the collard greens, simmer uncovered for 30 minutes. Regulate the heat during the cooking time so that the stew simmers gently. When potatoes are perfectly tender, stir in the cream, butter, pomegranate molasses and salt to taste.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
Helen Makes #TheStew
Alison Roman's Viral Chickpea Stew
Alison's original recipe: youtu.be/jaN3qsqXt38
Helen's Version of #TheStew
Serves 8
1 Lb dry chickpeas, cooked* or four 15 oz cans
3 Tbsp olive oil
2 yellow onions, diced
2 garlic cloves, sliced
3 tsp Spanish smoked paprika
2 tsp cumin
2 tsp coriander
2 tsp turmeric
1-2 cups canned diced tomatoes or 1-2 Tbsp tomato paste
1/2 cup dry white wine
3 red bliss potatoes, peeled, and cut into large dice
1 bay leaf
1-2 Lb of chopped collard greens (no stems)
1/4 cup heavy cream
3 Tbsp butter
1 Tbsp pomegranate molasses or 2 tsp balsamic vinegar
Salt to taste
If using dry chickpeas, here are 2 good ways to cook them. You'll need to do that a day before making the stew.
Instant pot / Slow cooker way: youtu.be/aiUcygy6W_s
Pressure cooker / Stove top way: youtu.be/5xs8jcoHTwg
Set a large pot over medium heat, add olive oil, onions, and salt. Cook stirring occasionally until the onions are completely translucent, tender, and brown. Add the garlic and the spices and cook stirring until aromatic, about a minute.
Add tomatoes, wine, potatoes, bayleaf, and chickpeas with their cooking liquid. If using canned chickpeas, drain and rinse them and add enough water to cover all the ingredients.
Bring to a simmer. Cook covered for 30 minutes on a very gentle simmer. Stir in the collard greens, simmer uncovered for 30 minutes. Regulate the heat during the cooking time so that the stew simmers gently. When potatoes are perfectly tender, stir in the cream, butter, pomegranate molasses and salt to taste.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
