This was "next level" deliciousness. Thank you so much for sharing this. I have family roots in Spain and Portugal, and so I've been exploring dishes from both countries, and I've got to say that Spain is winning by a landslide taste-wise. If someone were to ask me to describe this, I could only say "it's delicious and you just have to taste it." I'm so impressed with how such simple ingredients can become something with such complex, but harmonious flavors. Absolutely delicious! Thanks again!
A winner! A European supermarket chain, expanding here in England, was promoting Spain this week, including Spanish _garbanzos_ (chickpeas to us Brits) in those jars. Though I usually prepare from dry, I bought two jars to sample. _Then, weirdly, you immediately gave me this great recipe!_ The taste wasn't chillified as so often, but subtle and identifiably Iberian. As we know, garbanzos do wonders for lower gut health, a vital health factor for Westerners who need more fibre/fiber. So, delicious, healthy and inexpensive. Love your knife care, too; the blades just fall through the food.
@@kangaroo967 Lidl, though the promotions usually are just Thursday to Wednesday, I think. Also worth checking out is the 300g pack of cooking chorizo, goes great with chicken in a cassoulet.
A Portuguese friend once served me a chicken dish that was incredible. When I asked her about it, she shared the "secret" spice blend she used. It's very similar to the one you used here. That blend opened me up to the use of cinnamon in savory dishes. It's become a flavor that I really love. I look forward to trying this dish of yours, with another favorite of mine, garbanzos. Thanks for sharing!
I do a Spanish roast beef recipe -- it's stovetop pot roast in a dutch oven -- where the roast has about 5 deep cuts, which are stuffed with ground almonds, finely chopped green olives and cinnamon. It is ten quickly browned (tied with string so the filling does not fall out) and simmered in red wine, beef broth and tomato sauce, or even paste. Times and quantities obviously depend on the size of the roast. My friends swoon over it -- I always use a rump roast, the tastiest cut. Check out some Moroccan recipes for using cinnamon in savoury dishes, too. Meanwhile, I think I will have this one for lunch. Just in the mood for something a bit piquant, and I have all the pieces in stock!
How on earth has it taken me so long to find your channel? Have been watching all morning, SOOOO many fantastic-looking recipes, all I need now is some sunshine and the opportunity to feed people (in the UK so still inching slowly out of lockdown...) This so takes me back to many wonderful holidays in Spain, cannot wait for the day we can go back but in the meantime, your recipes bring back happy memories and the hope for a future to come
I tried this dish and the hubby who is not fond of vegetables just loved it! Will be making more of this for sure! He even bought garbanzo beans recently! Muchas gracias!
I made this tonight.....it's delicious and a total keeper. I substituted a couple of things because of course, in The Time of Covid, I don't run to the store for 1 item. Instead of zucchini I threw in a handful of frozen spinach at the last step. I also used 14 ozs. of tinned San Marzano tomatoes, crushed up with a potato masher. This is a beautiful dish.....thank you!
Now 82Yrs. old, grew up with my family from Spanish Morocco. It's been so many years that I have eaten many of the special dishes my grandmother use to make. Discovered by chance Spain on a fork. Cooked many of your recipes that are almost exactly what I use to have. Totally enjoyable and delicious. Will be cooking many of the dishes you have shown from now on. Thank You!!
I can see myself making this often. All those flavours from the spices makes it exotic. Im thinking of serving it with long grain rice or flat bread. Thanks once again for making cooking simple yet delicious and healthy.
This did it. I have watched several of your videos and have been impressed; being a busy person, I've got your channel on my to-do list. In my spare moments today, I watched you make this recipe and now I have subscribed and will be making this in a few hours! Mil gracias Albert.. tu eres muy amable y tienes un metodo muy fácil de cocinar para todos nosotros!
Wow I love that recipe. It is highly resemble to Indian dish called " Chola". We add all those spices except saffron and Smokey Spanish paprika. I love your blend of spices. Love all your easy to cook Spanish recipes. Thank you for introducing Spanish cuisines to us.
I will try this tomorrow. It looks great and what a great dish to star off my high protein vegetarian journey. I will add a crafted ball of rice on top.
That dish looks fantastic. Yes, I can believe how good it is. The Moorish influence to Spanish food is a wonderful thing. Plus, I love garbanzos! Very nice zucchini chopping Albert. I don't normally like the flavor of cinnamon, but I have learned that its addition in spice mixes adds an unbelievable undercurrent of tastiness that cannot be beat. What a beautiful bowl of deliciousness. Well done!
From Australia muchas gracia , I found your site three days ago I have already made your tuna bake and poor mans potatoes. I tell you I am all in I am looking after my 95 year old dad and he thinks he’s died and gone to heaven 🙏🙏🙏🙏🙏
I've been a sub for about 2 weeks now and I just bought my 1st can of garbonzo beans yesterday and I think I'm going to use it to try this recipe!! Thank You!!
Wow fantastic 👏🏼👏🏼👏🏼 I just made a pot and was thinking of ways to eat them . you as re the first I clicked on … glad I did … going to try this ty 👏🏼👏🏼👏🏼😍
This looks so delicious! I'm sure it's intended to be served hot, but I think it would be fabulous as a chilled side dish, a cold salad. I'm going to try this today, because I've got everything on hand. Thank you!
Yum looks delicious i am making this soon i just opened your recipe on my computer perfect for my office snacks pl it is my first time commenting on your videos love your recipes making me hungry Thanks Ramya
Oh I like the combination of spices in this recipe! Definitely I'll give it a try so soon! Your previous garbanzo stew recipe, the one with fried egg at the end, really blew my mind!!!! Soooooo DELICIOUS!!! Many thanx for your effort to promote new for us dishes that offer variety to our palates with simple ingredients!!!
I riffed on this recipe. I cast iron roasted red bell pepper, added onion and similar spices, a little tomato sauce, then garlic, combined a can of TRIPLE SUCCOTASH by Margaret Holmes and a store brand of GARBANZOS, chicken broth, and a few splats of habanero sauce. It's hearty, satisfying, and gooood. Gets better with each bite. I mean, it's what I had in my kitchen... Seriously, it tastes better with each bite.
Amazing dish! That spice combination is sensational. Just devoured a big bowl for dinner. Can’t wait to cook that for my son on next visit. We used to live in Andalucía and miss the food so much. Thank you again 😊🙏🏼
Before anything else i really admire your speaking voice amigo😻👍impressive specific measurement per seasoning.. Yummers!! Amazing recipe..Excellent cooking session Chef😻👍 Stay safe and healthy dear😷💚🍎 Have a blessed day 🌸CherS🌸
I just read there are quite a few substitutes for saffron, one is turmeric, marigold seeds from the flower and several others, great news. This recipe looks delicious and I love chick peas.
Brilliant channel. Thank you for the tasty recipes. Fell free to drop grams for teaspoonfuls of spices, etc. No one has kitchen scales that sensitive. But most cooks will have a set a measuring spoons.
Watched this video today and decided to try it out tonight. My wife and I are striving to eat healthier and we agreed that dishes in accordance with Mediterranean diets are what we like. Long story short this garbanzo bean stew was a huge hit. My wife said that it was beyond amazing! And I couldn’t be happier because I could probably eat this daily.
Thank you, this looks a perfect choice for lunch tomorrow. Do you know any very old traditional dishes, Spannish, or Moorish. I love re-discovering meals from long ago. Love your food and presentation, never gone wrong following your steps, thank you so much, best wishes to you and your family, take care.
If you have an Instant Pot, clean a pound of garbanzos, rinse, and add to the IP. Add 8 cups of water (some of which can be chicken broth), a tablespoon of salt (unless your broth is salted), and aromatics (optional). Cook on Slow Cook, on the More/High setting for 12 hours, preferably overnight, for convenience. Perfectly cooked garbanzos, with little bursting, as no boiling is involved.
Just to clarify, the Moorish occupation was not only in the south of Spain. In 719 AD, the Moors held roughly 85% of the modern Spanish peninsula. It was an over 700 year process to push them back into North Africa from there, the South most area being the final stage represented in the map within this video lasting from roughly 1300 to 1492.
I had to watch to the end to make sure you weren't going to put any non-vegan ingredients in before I could approve it. It looks amazing. I would definitely double the recipe right away so I didn't have all those 1/2 vegetables left over ha ha.
