totally agree! And it's not rushed like a lot of RU-vid cooks, so you can actually see and take in how to do it. He's an awesome dude and his recipes are awesome
I made the chickpea and broccoli skillet recipe last week for a family get together. It was my first time ever preparing food for others. They loved it! Albert's videos have really helped me gain confidence.
@@BB-te8tc he's definitely given me a confidence boost too! I use to love cooking but a few yrs ago I lost my leg & my confidence went too. But seeing how simple yet yummy his recipes are it's brought my cooking mojo back 😎! I'm so glad your family loved your cooking! Keep going & remember don't stress & just enjoy it
I love how these recipes are not only delicious; my family says so, but also easy to prepare in a short time. Thank you for new inspirations in cooking.
If you blanch you broccoli in boiling water for 45 seconds to a minute your broccoli will deepen in color and retain crispness. Also if you soak your chickpeas in salted water for 30 minutes you can remove the fibrous hulls easily. Dish looks amazing, just a few tips to step up your prep game.
Hello from Oregon in the US. I made this recipe tonight. I thought it was really good and so easy to make. My husband liked it too and had a second helping then commented "it's too bad there isn't more!" That's a good sign. Thank you for all your healthy, easy, and tasty recipes!
Just laughing remembering when I lived in the Netherlands many years ago. We didn't have one of those salad spinners but rather a wire basket that I had to take outside and whip around and around in the air with my arm extended to remove the water. I make a dish similar to this but never thought of adding garbanzos. Great addition for more protein for those of us who don't eat meat!
Love the flavors and spices (saffron 💕) in your rice with broccoli. It's a lovely dish and truly looks so comforting, thanks for another awesome video! 💖👍
Dear Albert. I have always struggled with how to cook broccoli and eventually I gave up. This video is very helpful and I will give it a try. Muchas Gracias
Albert: I have all of these ingredients as I post this. I ❤️Garbanzos = the golden pearls of the legume family. Another WILL-make. Thanks again. (Fan from San Francisco, California.) *!!~
Hi Albert, Another great recipe, thanks for sharing. I love that most of your recipes are vegetarian and super healthy. I am a carnivore, but I love vegetables. Growing up, we had a huge vegetable and fruit garden in our backyard. I got very spoiled with fresh vegetables, picked that day. Have a great weekend!
I want this one now. I love all of those ingriedients. When I make this dish, i will close n lock the door and draw the curtains. I am going to be real quiet when I eat this. I can hardly wait. Thank you. You are one awesome person/chef.
@@SpainonaFork I am back with a review! I indeed got my hands on a broccoli and it just so happened that my local store has a "Spanish week" and I even bought manchego cheese ^^ I made your rice with broccoli and it is creamy and delicious. Next time I will probably use more garlic, more broccoli and less chickpeas but that's an individual taste. Other than that, the flavours really go well together and that broccoli is just devine. Thank you for the recipe!
Broccoli, chick peas, onion, garlic, mushrooms, seafood......quite possibly every recipe here deals with my fav ingredients! This one is tonight's tea! So appreciative of your awesomeness!
I made this delicious dinner with your recipe. It was great! And I also had a bit of leftover that I ate this morning, and after dish has cooled down, the flavours are further deep and meaningful! Thanks!
WOW is right, looks amazing like all your other dishes, easy and fast. I’m going to try this one this weekend for sure, my whole family loves broccoli. Thank you so much.
This was so tasty. Thank-you so much. I did not have saffron so I used turmeric instead. I defrosted frozen broccoli as I had no fresh and patted it dry with some kitchen roll . Tasted really lovely. I will make this again.
Thank you for another supurb recipe, Albert Bevia. Absolutely delicious & fast & easy to make. Your instructions were complete as usual. I used Monterey Jack cheese because the one listed isn't available where I am & cost may have been prohibitable were I to ever locate it here. God bless!
I cannot believe how easy this was. I just made this dish with green beans instead of broccoli. I did not have saffron so I used a combination of turmeric and paprika. I also veganized it with vegan cheese and nutritional yeast (just a bit for a beautiful topping). It turned out amazing.
You're a pleasant host. Thanks for this recipe. I'm making it tonight but swapping chickpeas for haricot beans and vegetable stock for real chicken stock from my roast chicken which I'll serve with this rice 😊
@@SpainonaFork Last night only had brussel sprouts and they worked equally well. No chickpeas but butter beans and kidney beans. Added extra flavour! So apart from that exactly the same! LOL
Recipe looks awesome, cannot wait to try it. I always liked the style of your videos, but man, I gotta tell you... when you used your fork to get the rice out of the non-stick pan at the end, got me puckering up xD It looks like you did not to touch the pan itself but please be careful when using metal with non-stick pans xD
I simply love love love your recipes and style! I don't have this particular rice but I will look at what I have. Any ideas for brown rice? Can it also be used? I assume the timing would have to change significantly. Thanks again for all your great recipes!
A chef I worked with was insane, and did not have a salad spinner. He used to put what needed spinning into a colander, then that into a plastic shopping bag, ask the kitchen staff to stand back, then spin the bag around his head, dangerously and rapidly. Works well if you don't have a salad spinner.
Did you wash your rice? this has always been an important step for me. I also don't have a wide variety of cheeses here, can you recommend some alternatives?
I found that 8 minutes plus a further 3-4 minutes was nothing like enough time to cook the rice. and by the time is was cooked the broccoli had discoloured. I was using Italian Arborio and using it in a risotto it takes at least 20-25 minutes to cook. Does your Spanish round rice cook more quickly. Never seen a Spanish rice here in NZ but I've tracked down a paella rice in a Mediterranean store - would this be what you call 'round rice'? Still a very nice dish though.
Yes the paella rice you found is Spanish round rice, you know every pan and burner heats and cooks differently, the times I give you are approximate to my situtation, but they do differ from home to home, with practice you will get the right timing to cook the rice :) much love
It hasn’t been aged the same time as parmigiano reggiano. Parmigiano must be aged for at least a couple of years. The cheese Albert used had been aged for 6 months.
Oh yes, with saffron~ Oh Boy! Beautiful skillet, especially with broccoli in it. Oh yes, garbanzos as well...deelicious. Manchego? Oh heck yeah! What a gorgeous dish, Albert. Outstanding! Hope you saved that broccoli stem, its good eating. Check out my Marinated Broccoli Stems video. Hey, I haven't gotten notifications in ages for new videos posted from anyone. I am subscribed and the campanita is checked active, what gives? Has YT made a new rule I am unaware of? Hope you all are doing well!
