I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause. Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many. Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar To learn more about the Hope Air Charity: hopeair.ca/
As I've mentioned to you before....my wife is vegan and I'm pretty much a carnivore however...we make it work. We are putting this recipe into our rotation...vegetable stock of course. It's amazing how things have improved for vegans. My wife makes a total vegan biscuits & gravy anyone would enjoy. Thanks again Glen
I'm from Indonesia. This kind of recipe is a good reference to understand what Eastern food is presentable to Western people. Hope to see more videos like this, thanks
👍🏻 i’m nearly vegan and I just cooked a whole pot of tender creamy chickpeas (with a little bit of pushback )so I’m looking forward to trying this. Thank you Glenn.
I discovered roasted chickpeas when I was using a meal delivery service to be sure to get food into my house during the pandemic. Obviously stopped the service now, but there are several recipes I still make- roasted chickpeas being one. Very underrated how satisfying they are.
I love chickpeas. I was just driving myself nuts trying to find a recipe that I could follow for curried chickpeas last week. Almost perfect timing Glen. As usual, thank you for another great recipe video.
Great story, food looks amazing! And I'd love to hear more about your studio and the sound-proofing you have/are doing to it, it's interesting! 😁👍 Just watched your other video on why toast is not always the best thing for you! 😉 Gore Bay looks really cool though! 😛👍 // Best wishes from Sweden! 🙂
This dish looks to be tasty as well as colorful. I would add a fresh green garnish, such as cilantro, and freshly chopped red onion for even more color.
yes some of us do need to know the little bits of your technical aspects! coming from an audio recording background and occasionally working film production adjacent projects your process is always fascinating.
I have to make dinner tonight and one person is a vegetarian. I was just about to go to the grocery store and try to figure out something for her. This seems perfect.
@@adelechicken6356 I used Glen's honey mustard chicken recipe that he shared a few weeks ago. When I first made it a couple of weeks ago, one of my daughters gave it several compliments. Today she spontaneously mentioned how much she enjoyed it. I took the hint and made it again. The two went together great and every plate came back cleaned.
I appreciated your comment about the heat in spice. I have some friends who enjoy the heat of peppers/spices for the sake of the heat, but I'm always telling them that spices should accentuate the flavors of the food they're used with and enhance the eating experience. I love spicy food, though, and sometimes get carried away myself. 😳
We had just finished Brunch and were stuffed. And this sounds amazing. I mow have to go to the store and get the ingredients. Supper is going 😋 to ne good
Thanks Glen! Made this one tonight and another hit with everyone! Absolutely great enough to stand on it's own, but I'm considering it as a side dish too! Could be a great addition to many a meal!
I tried this for lunch, today, based on memory from seeing the video a few days ago. I then went back to the video and realized I had added a red pepper. I used cayenne powder as I didn't have a chili pepper. Yellow onion instead of red because, again, it was what I had. It was very good -- as you always say, it's more about method than exact ingredients.
Glen: Thank you so very much for today’s kosher rice and chickpea video. This is a wonderful idea. It looks delicious. With this recipe, one can begin to appreciate why begin vegan and keeping kosher so often go hand in hand. Respectfully, W.S.
This looks like a great thing to use up some of those cans of late-pandemic pantry chickpeas. Also a good dish to make for a potluck, especially in the vegan version so anyone can eat it. Definitely will be trying this. I've also got lots of canned tomatoes, so I may be using those up, too.
It's a variation of a chickpea pilau/pilaf which has many many ways of using it?a simple but very tasty looking meal👍nice one Glen!from BIGMICK IN THE UK 🇬🇧
As I see it, you made two recipes, and combined them. The second recipe (the basmati rice) is almost a chicken biriyani recipe (hold the chicken). You are always worth watching...
I think every culture has a rice & bean dish. I like almost all of them. We make Italian beans n rice. I want to try this recipe. Different than anything I’ve made but looks tasty
Don't know if you can get Kashmiri red chilli powder in Canada, it has a mild heat but brings a vibrant red colour to a dish like this. Use instead of the paprika and Cayenne pepper. The dried Kashmiri red chillies make a great chilli oil with a hint of a fruity flavour.
Perfect timing Glen as was debating what to do with chickpeas and chicken for tea. Brilliant dishe and easy to cook. Very tasty. I have a problem with paprika so just left it out and subbed in a tin of cherry tomatoes as no fresh in the fridge plus extra veg. Now full and happy.
looks fabulous! love curry/currish dishes. i agree...i like spice that adds a bit of heat but not for the sake of heat itself...should be there to bump up and accentuate the other flavors in the dish.
This looks tasty. I'll substitute brown rice because that's what I have on hand. Also, will wait to add the chickpeas to the rice during the last 15 minutes of cooking. I don't want the chickpeas to overcook and turn to mush.
Safe Journey! tonight im reheating left overs and I thought hmm maybe you should do a vid about how-to and how not to. I use the stove mostly, stove sometimes, microwave never. Thanks for all you & Julie's fun vids
It's basically just an Indian dish. They use chickpeas quite a lot because of the large vegetarian crowd. You'd probably also be able to get it in an Indian restaurant, just look in the vegetarian section or even the biryani section. The only thing is that they would probably use mustard seed oil instead of chili oil and add the chilies in separately and maybe some added spices like cumin, cardamon and so on, but that's all up to taste.
Finally got around to making this. It was a hit. (I follow recipes no better than you do, but it was basically this recipe.) I will observe that the chilis are carrying a lot of the flavour load here: if you're reducing the heat for people who don't like spice, you may want to add something else. (I'd normally say paprika, but I'm not sure that'll quite fit the bill here).
Some duck meat would go really well with that, I remember I used to make something similar mixed in some duck fat, and duck meat really pairs well with the tomato, and rice flavours.
This looks so good! I don’t like the spice profile (chilies and coriander), but that’s a simple substitution, and this is definitely dinner tonight. Yum!
I just made this (olive oil instead of chili oil as I didn't have any chili) and it felt very familiar and comforting in a nonspecific way. Halfway through I figured out what was missing: berries. First thought was currants or barberries, but I ended up throwing in a handful of dried cranberries. Next time I'd probably toss in some slivered toasted almonds too. Anyways. That's 5 mL on the cumin and coriander, not 15, right?
Looks delicious! Regarding your paprika, is it sweet, spicy, or smoked paprika? I always get confused when recipes call for paprika, but they aren't specific.
“It’s February…. umm March… here in Canada.” I think it might have been March in a few other places too. Sorry, just couldn’t resist… 😊 I LOVE the fact that you’re honest and confident enough to leave stuff like that in your videos. It makes them ”real”.
I imagine there are dozens of recipes that are the same or similar - not sure where this chef got it from, but like most chefs he probably borrowed it from somewhere.
As a nearly lifelong vegetarian I feel instead of saying, "what am I going to eat, I'm vegan" the woman in question should have said - "while you all eat, I'm going to pop out and go to pick up a vegan dish for myself." Better yet, she could have just packed her lunch. Asking for a vegan option at the late moment is just silly.
i am gluten free so i always take along a bit of something for myself. for potluck/pitch-in gatherings i generally make a gf dessert so i know there will be one for me as well as a couple other gf friends...however, i always bring home an empty dish...gf done right 😁☺
I would love to see the old brown cabinets back. I was never for the white kitchen phase these kitchen designers always try to push on you, (myself included). I actually have Cherry Cabinets and wide plank flooring through my house.
it's frustrating buying tins of chick peas in Australia.. even some of the 'big' brands give you hard, not properly cooked chick peas. In a tin. Yeah, good idea to continue cooking .... but I've now resorted to buying and soaking raw chick peas. Love em
Rice part of this recipe is very close to being a West African Jollof rice. A Nigerian variation of Jollof rice differs from this rice recipe by adding a puree of red bell pepper, other chillies, ginger, thymes, tomato paste, and calls for chicken bouillon.
any ideas for some one who just does not like chick peas, please don't beat me, i just don't care for them but the rice sounds good. Maybe some other veg?
I am sure North America has some good vegan "chicken style" stocks, I know my favourite brand, an Aussie brand, is a vegan one that I always get the salt reduced chicken stock powder. I am sure most vegans know where to look for the good stuff. P.S. I am not vegan. My latest use of my favourite stock powder is a dry brine for chicken thigh fillets. Still the best stock powder I can get though.
I want to use the spices I already have instead of investing in coriander and cumin seeds. I have the powdered version of both. How would I substitute those in place of the seeds?
Epicurious says 1/2 tsp ground coriander equals 1 tsp whole coriander seed and 3/4tsp ground cumin equals 1 tsp whole cumin seed. Do not bloom these, the will burn. Add them at the same time the other ground spices are added in the recipe.
Don't know if you're looking for video ideas but an overview of different onion types would be good. I never buy red onions as I find them overwhelming. A white or Vidalia is the ticket
Have you heard about soaking red onions in cold water for a short time, apparently this cools a bit of the sharpness. I haven't needed to do this as I like them best pickled or roasted and that works well for me.😊
THIS IS BUKHARI RICE It's a local dish but originated in bukhara Uzbekistan cooked by immigrants from that region your recipe is about 80% close to it and there are so many local variations for this recipe. The "authentic" way is to use lamb fat and lamb or chicken as protein and add shredded carrots and raisins with the chickpeas on top of the rice to finish cooking. But i like that you roasted the chickpeas I'll try it out and roast the carrots with it. I personally skip the raisins it's too sweet for my taste.
I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
To learn more about the Hope Air Charity: hopeair.ca/
Americans! The CAD to USD is in our favor. Donate! The CAD$50 is in the $35 range for us.
As I've mentioned to you before....my wife is vegan and I'm pretty much a carnivore however...we make it work. We are putting this recipe into our rotation...vegetable stock of course. It's amazing how things have improved for vegans. My wife makes a total vegan biscuits & gravy anyone would enjoy. Thanks again Glen
Great recipe but even better storytelling and delivery.
With every new spice Glenn added, I just got more and more excited. Simple ingredients + complex spices = Happiness 😊😋😍
I'm from Indonesia. This kind of recipe is a good reference to understand what Eastern food is presentable to Western people. Hope to see more videos like this, thanks
👍🏻 i’m nearly vegan and I just cooked a whole pot of tender creamy chickpeas (with a little bit of pushback )so I’m looking forward to trying this. Thank you Glenn.
I discovered roasted chickpeas when I was using a meal delivery service to be sure to get food into my house during the pandemic. Obviously stopped the service now, but there are several recipes I still make- roasted chickpeas being one. Very underrated how satisfying they are.
I use canned chickpeas to make hummus, but I hadn't thought of roasting them first. Holy moly!
I love chickpeas. I was just driving myself nuts trying to find a recipe that I could follow for curried chickpeas last week. Almost perfect timing Glen. As usual, thank you for another great recipe video.
Great story, food looks amazing! And I'd love to hear more about your studio and the sound-proofing you have/are doing to it, it's interesting! 😁👍 Just watched your other video on why toast is not always the best thing for you! 😉 Gore Bay looks really cool though! 😛👍
// Best wishes from Sweden! 🙂
WOW! The Glen AND Julie dance!
A nice dollop of tzatziki sauce in the middle would make me happy…
This dish looks to be tasty as well as colorful. I would add a fresh green garnish, such as cilantro, and freshly chopped red onion for even more color.
yes some of us do need to know the little bits of your technical aspects! coming from an audio recording background and occasionally working film production adjacent projects your process is always fascinating.
Did they let the chef publish the recipe after this? I can't stop wondering.
I have to make dinner tonight and one person is a vegetarian. I was just about to go to the grocery store and try to figure out something for her. This seems perfect.
If you accompany it with roasted chicken thighs for meat eaters, yum! 😊
@@adelechicken6356 I used Glen's honey mustard chicken recipe that he shared a few weeks ago. When I first made it a couple of weeks ago, one of my daughters gave it several compliments. Today she spontaneously mentioned how much she enjoyed it. I took the hint and made it again. The two went together great and every plate came back cleaned.
I appreciated your comment about the heat in spice. I have some friends who enjoy the heat of peppers/spices for the sake of the heat, but I'm always telling them that spices should accentuate the flavors of the food they're used with and enhance the eating experience. I love spicy food, though, and sometimes get carried away myself. 😳
Can’t wait to try this recipe, appreciate the stories you share with recipes like this 😊
ohhh...I'm sooo making this! Thanks, Glen!
Made this tonight, added more chickpeas because who doesn’t love more chickpeas. My god it is perfection!
This recipe is reminiscent of a biryani. I can't wait to try it!
A lot of me and Kat's favorite vegetarian dishes look like this. We made a risotto the other night that followed the same pattern!
We had just finished Brunch and were stuffed. And this sounds amazing. I mow have to go to the store and get the ingredients. Supper is going 😋 to ne good
Just made this one. Had some leftover roast lamb, added that - it was amazing. Thank you!
Thanks Glen! Made this one tonight and another hit with everyone! Absolutely great enough to stand on it's own, but I'm considering it as a side dish too! Could be a great addition to many a meal!
I tried this for lunch, today, based on memory from seeing the video a few days ago. I then went back to the video and realized I had added a red pepper. I used cayenne powder as I didn't have a chili pepper. Yellow onion instead of red because, again, it was what I had. It was very good -- as you always say, it's more about method than exact ingredients.
Glen: Thank you so very much for today’s kosher rice and chickpea video. This is a wonderful idea. It looks delicious. With this recipe, one can begin to appreciate why begin vegan and keeping kosher so often go hand in hand. Respectfully, W.S.
Made this today and it's fabulous. Didn't have a tomato so made do with a dollop of tomato paste. A winner in my book!
This looks delicious! Definitely will be making it soon, thanks Glen.
Right up my alley. Thanks Glen!
Accidental recipes always turn out to be delicious
This looks amazing! Thanks Glen!
This looks like a great thing to use up some of those cans of late-pandemic pantry chickpeas. Also a good dish to make for a potluck, especially in the vegan version so anyone can eat it. Definitely will be trying this. I've also got lots of canned tomatoes, so I may be using those up, too.
That reminds me of Dad's rice and beans. Thank You!
Very nice, I need to try this. Thanks, Glen!
Looks delicious! I love chickpeas and use them often. I will definitely be making this! Love your channel
Now I am hungry. Looks delicious!
It's a variation of a chickpea pilau/pilaf which has many many ways of using it?a simple but very tasty looking meal👍nice one Glen!from BIGMICK IN THE UK 🇬🇧
Just made this and it turned out great. Going to be good for lunch for thr next few days.
As I see it, you made two recipes, and combined them. The second recipe (the basmati rice) is almost a chicken biriyani recipe (hold the chicken). You are always worth watching...
I think every culture has a rice & bean dish. I like almost all of them. We make Italian beans n rice. I want to try this recipe. Different than anything I’ve made but looks tasty
Don't know if you can get Kashmiri red chilli powder in Canada, it has a mild heat but brings a vibrant red colour to a dish like this. Use instead of the paprika and Cayenne pepper. The dried Kashmiri red chillies make a great chilli oil with a hint of a fruity flavour.
I can't wait to make this. Will try this week.
Thanks it looks great
Well, that just goes directly to my "try this asap" list :)
Perfect timing Glen as was debating what to do with chickpeas and chicken for tea. Brilliant dishe and easy to cook. Very tasty. I have a problem with paprika so just left it out and subbed in a tin of cherry tomatoes as no fresh in the fridge plus extra veg. Now full and happy.
Looks yummy. Have been craving curries of late. WIll add this one into the rotation.
looks fabulous! love curry/currish dishes. i agree...i like spice that adds a bit of heat but not for the sake of heat itself...should be there to bump up and accentuate the other flavors in the dish.
Vegan stands out, again...
Will definitely try this with Lamb and/or Chicken...
I made this last night and it was AMAZING!!!
love it
Looks like a great recipe. Looking foward to making it.
This looks tasty. I'll substitute brown rice because that's what I have on hand. Also, will wait to add the chickpeas to the rice during the last 15 minutes of cooking. I don't want the chickpeas to overcook and turn to mush.
Safe Journey! tonight im reheating left overs and I thought hmm maybe you should do a vid about how-to and how not to. I use the stove mostly, stove sometimes, microwave never. Thanks for all you & Julie's fun vids
It's basically just an Indian dish. They use chickpeas quite a lot because of the large vegetarian crowd. You'd probably also be able to get it in an Indian restaurant, just look in the vegetarian section or even the biryani section. The only thing is that they would probably use mustard seed oil instead of chili oil and add the chilies in separately and maybe some added spices like cumin, cardamon and so on, but that's all up to taste.
That looks great. I'm always looking for things to do with chickpeas that aren't hummus.
I'm on vacation right now, but kinda wishing I was at home so I can try this.
Finally got around to making this. It was a hit. (I follow recipes no better than you do, but it was basically this recipe.) I will observe that the chilis are carrying a lot of the flavour load here: if you're reducing the heat for people who don't like spice, you may want to add something else. (I'd normally say paprika, but I'm not sure that'll quite fit the bill here).
That looks delicious!
Love Chick Peas of any kind. Thank you.
Some duck meat would go really well with that, I remember I used to make something similar mixed in some duck fat, and duck meat really pairs well with the tomato, and rice flavours.
,,a cool video keep up the great content.. Thank you… Greetings Jörg
Will be making this tomorrow.
Some nice thick sausages - sliced and bbq'd/pan fried would go nicely in this!
yum. Thanks.
Looks awesome. Looking forward to making this recipe. What brand of chili oil did you use for this?
This looks so good! I don’t like the spice profile (chilies and coriander), but that’s a simple substitution, and this is definitely dinner tonight. Yum!
I would love this, my wife would hate it (not a fan of chickpeas or cumin and allergic to rice) Ill make it some time.
Superb. If you buy a whole roast chicken and have some left over, this would be a great way to use the meat the next night.
I just made this (olive oil instead of chili oil as I didn't have any chili) and it felt very familiar and comforting in a nonspecific way. Halfway through I figured out what was missing: berries. First thought was currants or barberries, but I ended up throwing in a handful of dried cranberries. Next time I'd probably toss in some slivered toasted almonds too.
Anyways. That's 5 mL on the cumin and coriander, not 15, right?
This looks really good
Looks delicious! Regarding your paprika, is it sweet, spicy, or smoked paprika? I always get confused when recipes call for paprika, but they aren't specific.
Use the one you like.
“It’s February…. umm March… here in Canada.”
I think it might have been March in a few other places too.
Sorry, just couldn’t resist… 😊
I LOVE the fact that you’re honest and confident enough to leave stuff like that in your videos. It makes them ”real”.
I think I had that in a hotel restaurant in Chattanooga at Libertycon last year. It looks remarkably similar.
I imagine there are dozens of recipes that are the same or similar - not sure where this chef got it from, but like most chefs he probably borrowed it from somewhere.
As a nearly lifelong vegetarian I feel instead of saying, "what am I going to eat, I'm vegan" the woman in question should have said - "while you all eat, I'm going to pop out and go to pick up a vegan dish for myself." Better yet, she could have just packed her lunch. Asking for a vegan option at the late moment is just silly.
i am gluten free so i always take along a bit of something for myself. for potluck/pitch-in gatherings i generally make a gf dessert so i know there will be one for me as well as a couple other gf friends...however, i always bring home an empty dish...gf done right 😁☺
I wonder if she conspired with the chef so that he could have a reason to make the dish? 🤔😄
@@georgewitte3548that would explain the wink!
@@ubombogirl👌
👍👍👍👍😊😊
This one is confirmed good.
Oooh, really good parchment ASMR going there...
I would love to see the old brown cabinets back. I was never for the white kitchen phase these kitchen designers always try to push on you, (myself included). I actually have Cherry Cabinets and wide plank flooring through my house.
This seems a bit to me like a simplified version of the Egyptian street food Koshari. Looks equally as tasty.
it's frustrating buying tins of chick peas in Australia.. even some of the 'big' brands give you hard, not properly cooked chick peas. In a tin.
Yeah, good idea to continue cooking .... but I've now resorted to buying and soaking raw chick peas. Love em
Rice part of this recipe is very close to being a West African Jollof rice. A Nigerian variation of Jollof rice differs from this rice recipe by adding a puree of red bell pepper, other chillies, ginger, thymes, tomato paste, and calls for chicken bouillon.
that does look good!
good morning!
I have most of a red onion in the fridge and was going to pickle it, but will make this instead.
Would that work as well with noodles or does it have to be basmati rice?
"The rice should be done and ready to go."
*My timer for my rice on the stove goes off*
Yup, I think it is 😂
any ideas for some one who just does not like chick peas, please don't beat me, i just don't care for them but the rice sounds good. Maybe some other veg?
you can roast all sorts of beans - black, pinto, white, etc. if you dont care for beans you could do any protein you like, i bet
Would love to see the sound proofing video :)
I am sure North America has some good vegan "chicken style" stocks, I know my favourite brand, an Aussie brand, is a vegan one that I always get the salt reduced chicken stock powder. I am sure most vegans know where to look for the good stuff.
P.S. I am not vegan. My latest use of my favourite stock powder is a dry brine for chicken thigh fillets. Still the best stock powder I can get though.
I want to use the spices I already have instead of investing in coriander and cumin seeds. I have the powdered version of both. How would I substitute those in place of the seeds?
Epicurious says 1/2 tsp ground coriander equals 1 tsp whole coriander seed and 3/4tsp ground cumin equals 1 tsp whole cumin seed. Do not bloom these, the will burn. Add them at the same time the other ground spices are added in the recipe.
Can you please talk about subbing out quinoa for rice for diabetics. Rice is one food that spikes blood sugar for 3 days, or a 5 mile walk.
Where do you get 19 ounce cans of chickpeas? All the cans around here are 16oz.
Canada.
This looks similar to Chana Pulao (indian/pakistani dish), but the spices are different.
My daughter's boyfriend is going vegan, and I search for recipes to give them.😊
Don't know if you're looking for video ideas but an overview of different onion types would be good. I never buy red onions as I find them overwhelming. A white or Vidalia is the ticket
Yes. I find that lately onions can overwhelm all the other flavors so I look for milder ones too.
Have you heard about soaking red onions in cold water for a short time, apparently this cools a bit of the sharpness. I haven't needed to do this as I like them best pickled or roasted and that works well for me.😊
I’m curious about these videos you used to produce for said “big chain.” Was it the PC videos with Tom?
It was for Sobey’s
@@GlenAndFriendsCooking very cool! I’m gonna check those out!
Added four frozen fish fillets to simmer in the pan cooked on top od the rice
THIS IS BUKHARI RICE
It's a local dish but originated in bukhara Uzbekistan cooked by immigrants from that region your recipe is about 80% close to it and there are so many local variations for this recipe. The "authentic" way is to use lamb fat and lamb or chicken as protein and add shredded carrots and raisins with the chickpeas on top of the rice to finish cooking. But i like that you roasted the chickpeas I'll try it out and roast the carrots with it. I personally skip the raisins it's too sweet for my taste.
Carrots sound like a nice addition. I wanted to add a vegetable to the dish but wasn't sure what would to well with the dish.
Based on what we keep on hand, i'd use Chinese chili garlic sauce.