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Food Impromptu
Canada
Приєднався 9 лют 2017
Welcome to the Official UA-cam Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Developer 🌱
Here you will find easy, nourishing and Gut Friendly Plant Based / Vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. I am a one person show, who takes pride in creating recipes and videos for your best viewing experience.
Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! 🔔
© Food Impromptu
Here you will find easy, nourishing and Gut Friendly Plant Based / Vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. I am a one person show, who takes pride in creating recipes and videos for your best viewing experience.
Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! 🔔
© Food Impromptu
One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes
One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. A one pot chickpeas and vegetable recipe perfect for vegan and vegetarian meals and meal prep. This high protein and nutrient rich chickpea recipe makes a healthy vegetarian meal. Add this one pot meal / high protein chickpea recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and vegetables to your meals. Check out my other vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan recipe.
▶️ BAKED CHICKPEAS AND VEGETABLES RECIPE INGREDIENTS: (4 TO 5 SERVINGS)
✅ 👉 BAKING DISH SIZE: 9 X13 inches
Dressing:
1 Cup / 250ml Vegetable Broth / Stock
1/4 Cup / 60ml Passata / Tomato Puree
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper
👉 Other ingredients:
500g / 4 to 5 Medium Yellow Potatoes (Yukon Gold) - Cut into wedges
2 Cups / 1 Can (398ml Can) COOKED Chickpeas (low sodium)
1+1/2 Tablespoon / 15g to 17g Garlic - Finely chopped
250g Red Onion - 2 small or 1 large red onion - cut into 3/8th Inches thick slices
200g / 1+1/4 Cup Cherry or Grape Tomatoes
200g Green Beans - Cut 2+1/2 inch long pieces
Salt to taste (I have added 1+1/4 teaspoon of pink Himalayan salt)
3+1/2 Tablespoon Olive Oil
👉 Garnish:
1 Tablespoon / 4g Parsley - finely chopped
1 Tablespoon / 4g Fresh Dill - OPTIONAL - NOTE THAT DILL HAS A UNIQUE FLAVOUR SO IF YOU DON'T LIKE IT - replace with parsley
1 Tablespoon Olive oil (I have added organic cold pressed olive oil)
Freshly Ground black pepper to taste (I have added 1 teaspoon)
▶️ METHOD:
Thoroughly wash the vegetables. Start by prepping the vegetables. Cut the potatoes into wedges, chop the green beans in 2+1/2 inch pieces, cut the red onion into 3/8th inch thick slices, finely chop the garlic. Drain 1 can (398ml can) of cooked chickpea OR 2 cups of home cooked chickpeas.
PRE-HEAT THE OVEN TO 400 F.
For the dressing - To a bowl, add the passata/tomato puree, vegetable broth / stock, turmeric and cayenne pepper. Mix thoroughly until spices are well combined. Set aside.
To a 9 x 13 inches baking dish transfer the potatoes wedges and spread it out. Then layer with cooked chickpeas, garlic, red onion, green beans and cherry tomatoes. Sprinkle salt evenly all over the vegetable layers and then pour the dressing evenly over the layered vegetables. Then drizzle the olive oil. Lay a piece of parchment paper on top of the vegetables and then cover with aluminium foil. SEAL IT WELL.
✅ 👉 LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.
Bake it covered at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. (👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If the potatoes are not cooked - cover and bake for longer). Then remove the baking dish from the oven and remove the aluminum foil /parchment paper covering. Bake it UNCOVERED for another 15 minutes.
Remove from oven and let it sit on a wire rack. Garnish with chopped parsley or/and dill, black pepper and drizzle of olive oil. Give it a gentle mix. BE VERY GENTLE WHILE MIXING THE COOKED VEGETABLES THIS WILL PREVENT THE POTATOES FROM BREAKING. Serve hot with a side of crusty bread or rice or/and a green side salad. This makes 4 to 5 servings.
▶️ IMPORTANT TIPS:
✅ 👉 LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.
👉 Every oven is different so adjust the baking time accordingly
👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If not cooked cover and bake for longer.
*************
Welcome to the Official UA-cam Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.
Subscribe to stay up to date on the latest vegan recipes! 🔔
✅ Follow Food Impromptu:
Instagram ▶️ foodimpromptu.original
Pinterest ▶️ www.pinterest.ca/foodimpromptu/_saved/
Subscribe to Food Impromptu here ⤵️
ua-cam.com/users/FoodImpromptu
*************
#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #chickpearecipe #garbanzos #onepotmeal #FoodImpromptu #plantbaseddiet
💬 Let me know in the comments if you enjoyed my healthy vegan recipe.
▶️ BAKED CHICKPEAS AND VEGETABLES RECIPE INGREDIENTS: (4 TO 5 SERVINGS)
✅ 👉 BAKING DISH SIZE: 9 X13 inches
Dressing:
1 Cup / 250ml Vegetable Broth / Stock
1/4 Cup / 60ml Passata / Tomato Puree
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper
👉 Other ingredients:
500g / 4 to 5 Medium Yellow Potatoes (Yukon Gold) - Cut into wedges
2 Cups / 1 Can (398ml Can) COOKED Chickpeas (low sodium)
1+1/2 Tablespoon / 15g to 17g Garlic - Finely chopped
250g Red Onion - 2 small or 1 large red onion - cut into 3/8th Inches thick slices
200g / 1+1/4 Cup Cherry or Grape Tomatoes
200g Green Beans - Cut 2+1/2 inch long pieces
Salt to taste (I have added 1+1/4 teaspoon of pink Himalayan salt)
3+1/2 Tablespoon Olive Oil
👉 Garnish:
1 Tablespoon / 4g Parsley - finely chopped
1 Tablespoon / 4g Fresh Dill - OPTIONAL - NOTE THAT DILL HAS A UNIQUE FLAVOUR SO IF YOU DON'T LIKE IT - replace with parsley
1 Tablespoon Olive oil (I have added organic cold pressed olive oil)
Freshly Ground black pepper to taste (I have added 1 teaspoon)
▶️ METHOD:
Thoroughly wash the vegetables. Start by prepping the vegetables. Cut the potatoes into wedges, chop the green beans in 2+1/2 inch pieces, cut the red onion into 3/8th inch thick slices, finely chop the garlic. Drain 1 can (398ml can) of cooked chickpea OR 2 cups of home cooked chickpeas.
PRE-HEAT THE OVEN TO 400 F.
For the dressing - To a bowl, add the passata/tomato puree, vegetable broth / stock, turmeric and cayenne pepper. Mix thoroughly until spices are well combined. Set aside.
To a 9 x 13 inches baking dish transfer the potatoes wedges and spread it out. Then layer with cooked chickpeas, garlic, red onion, green beans and cherry tomatoes. Sprinkle salt evenly all over the vegetable layers and then pour the dressing evenly over the layered vegetables. Then drizzle the olive oil. Lay a piece of parchment paper on top of the vegetables and then cover with aluminium foil. SEAL IT WELL.
✅ 👉 LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.
Bake it covered at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. (👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If the potatoes are not cooked - cover and bake for longer). Then remove the baking dish from the oven and remove the aluminum foil /parchment paper covering. Bake it UNCOVERED for another 15 minutes.
Remove from oven and let it sit on a wire rack. Garnish with chopped parsley or/and dill, black pepper and drizzle of olive oil. Give it a gentle mix. BE VERY GENTLE WHILE MIXING THE COOKED VEGETABLES THIS WILL PREVENT THE POTATOES FROM BREAKING. Serve hot with a side of crusty bread or rice or/and a green side salad. This makes 4 to 5 servings.
▶️ IMPORTANT TIPS:
✅ 👉 LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.
👉 Every oven is different so adjust the baking time accordingly
👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If not cooked cover and bake for longer.
*************
Welcome to the Official UA-cam Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.
Subscribe to stay up to date on the latest vegan recipes! 🔔
✅ Follow Food Impromptu:
Instagram ▶️ foodimpromptu.original
Pinterest ▶️ www.pinterest.ca/foodimpromptu/_saved/
Subscribe to Food Impromptu here ⤵️
ua-cam.com/users/FoodImpromptu
*************
#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #chickpearecipe #garbanzos #onepotmeal #FoodImpromptu #plantbaseddiet
Переглядів: 339 354
Відео
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Переглядів 209 тис.7 місяців тому
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Переглядів 167 тис.7 місяців тому
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Переглядів 162 тис.8 місяців тому
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Переглядів 131 тис.8 місяців тому
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Переглядів 43 тис.8 місяців тому
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This is Indian khichdi recipe as well. So similarities.
Have done completed 30 days course today. It was wonderful journey n feeling very gud. U r amazing, beautiful outside n inside ❤ looking forward such a wonderful journey with you in future.thanku so much... gratitude
Thank you for the recipe my baby does eat the quinoa with vegie 😊❤😊
My favorite food channel now
Wow. Looks amazing was soothing to watch btw 😅 thanks for the recipe.
This recipe was excellent. I used water instead of broth. The METHOD section of the description seems to be missing the garlic in the layering list. Relaxing video, too. I will be watching for more of your videos/recipes.
Thank you! So glad you liked this recipe 😊
Delicious
Very good recipe!! I used braun rice but the lentils cook quicker. Next time I will soak the rice overnight.
Blending the green leaves it’s a great idea to give the rice that beautiful color👍😋😋😋👌💃🏼
Can not wait to make this recipe! It looks delicious. Thank you.
Wow nice foods ❤❤❤
The final product looks like it needs to be baked.
Is the snow peas pre cooked?
Wow fantastic very tasty recipe
Very interesting. Have to try it!
That's not Lebanese, it's Palestinian
This recipe is simple and looks delicious.
You're not only a chef, you're an artist. Your videos are phenomenal.
Thank you! 😊
This looks so delicious and it is a delight to watch you preparing this dish 👏 Thank you 🙏🎈
Thank you! 😊
I'm not a vegan, but I eat vegetables every day. This recipe is very tasty but I use it as a side. I add fried pork chops to make a great meal. Thanks for sharing this recipe.
First time i am watching ur channel and inspired and subscribed also. Thank you
Thanks and welcome to Food Impromptu!
Super!🫶👍💗💚🌱💐
FANTASTIC!!! Can satisfy the palates of Vegans, Vegetarians and non! Thank you
Danas cu napraviti izgleda fantasticno
I make something similar but with quinoa instead of rice. Also add some chili powder and Rotel for the tomatoes. Yum. Top with avocado, salsa, sour cream, mango, whatever you like.
It’s beautiful but is this one portion??
3 to 4 servings. You can find all the details in the description box of this video. 😊
Can this recipe be used as leftovers?
Yes, of course :)
@@FoodImpromptu thank you
Nice Thanks
Nice Thanks What is the side dish for this Rice
Can tomato paste be used instead of tomato purée ?
❤❤❤
Looks very tempting,but if I’m not mistaken the ratio of rice to liquid is one on one,which is kind of problematic for me 🤔 I know that it’s basmati rice ,but still it should be at list one to one and half
Ma bucur mult ca te-am găsit și ți-am găsit retetele😄😄😄
Mulțumesc frumos pentru rețete, sant minunate👍👍👍
You’re most welcome! 😊
I love the food and the music! Thank you!
So glad you enjoyed the video! 😊
This looks amazing!! What meat dish would this pair nicely together with?
I'm really not trying to be a troll here....She has a really nice butt! 😁
Goooood
❤❤❤
Why the disgusting raisins ?🤑🤑🤑
WOW, nice and easy plus high nutrition🎉🎉🎉 It hits all the markers, love that❤❤❤
I love this recipe, it's become a weekly staple in my household.
So awesome to hear that! Glad you’re enjoying this recipe 😊
I made this last night. It was delicous! I served with rice and quinoa.
So awesome to hear that! Glad you liked it 😊
That looks amazing ❤
Yummy
What is that pan you are using? Thanks
I think that was the gayest video I’ve ever seen
Locely recipe!
زیر نویس فارسی باشد
Don’t know why I got this notification, but this looks absolutely delicious 😋