(quirky music playing in background throughout video) [board sliding] [bowl sliding] [shallot paper rustling] [knife cutting] [garlic paper rustling] [knife smashing] [chickpeas dropping] [oil sizzling] [spatula hitting pot] [sizzling] You know some of us get
pumpkined out, then again I guess that means others
probably never get pumpkined in? With this recipe I wanted to
keep some really good anti-inflammatory meals that
weren't fall specific in the weekly menu. I feel like by
sprinkling recipes in like this it will help us find some good
balance while still exploring various colors of the rainbow
in the diet. You know I guess yellow isn't necessary that far
from orange on the color wheel but it's a thought that counts.
There's some green in there. This recipe is designed
to be quick, easy, with zero sacrifice in nutrition. So it's
30 minutes, one pot, and loaded with anti inflammatories. We're
going to start off making the chickpeas and the skillet I'm
using may seem excessive in size. Believe it or not there's
some really good intent behind that. A large skillet is going
to allow me to get all of my ingredients touching all of the
surface. With everything touching that means the whole thing is being
cooked at one time. So you know when you're reading through
ingredients and like the cooking time will give some
range of like five to 10 minutes. In this case simply
using a larger skillet could help you be on the 5 minute end
of that and that's due to just having all your ingredients in
contact. The goal here is to get the chickpeas crispy so we're
actually moving the chickpeas into the skillet early in the
rest of the ingredients. Typically, we would get the
aromatics going first but since we're going to be cooking our
ingredients for that in between range of 8 to 12 minutes,
that's going to be too long for your aromatics without any
additional support. The add in of unsweetened coconut flakes,
some seeds, a little bit more pepper is a really nice finish
to this part of the recipe. But one more layer of flavor you
can add in is drizzling a little bit of sweet chili or
maybe some harrisa, that's going to set this whole thing apart. If
you're not into a coconut flavor it's not one of those
recipes that I would typically recommend you make. But if
you're not allergic to nuts what I would do is swap the
coconut shreds for like some almond slivers or halves and
you could probably have yourself a really tasty dish.
Using the same pot because I really don't like washing
dishes. I mean honestly if you use the separate pot this could
probably be like a 15 minute meal here. I guess doing it
that way wouldn't make it one pot though. So choose your
battle. We're using the same skillet to almost hack a golden
rice with elements of our chickpea dish that was just
cooking in there prior. I don't know about you but I use garlic
like the bulb is going to expire. Instantly. If not used
in the dish that's in front of me. Keep in mind, all garlic
isn't created equal. I shop at Aldi for favorable prices but
the garlic there looks like it's been hit with a shrink ray
but then I'll head right over to Acme and their garlic looks
like it was grown in Texas. Once your garlic and shallot
are ready, you can use a green of your choice. Spinach, I tend
to use very often but I also like kale. You could put in
there some bok choy. We're going for a creamy rice and
we're going to use coconut milk to try to achieve that.
Although, pending your coconut can, you may want to have a
little stock on hand. The hope is once you rip open that can,
you're going to have something like 25% coconut cream and the
rest coconut water. Don't look at me like that. I know how to
do math. 75% is the coconut water, okay? If you have more
cream than that, it's great but ultimately, you're going to
want to use a little water or a little stock to help hike up
the rest of that liquid you need. If you need to swap
coconut milk, go for soy milk as a really good thick option
and you're going to want to simmer that for probably about
10, 15 minutes prior to moving to the next step in the recipe.
The recipe is showing a brown basmati rice. I would choose
this or just another long grain rice. The complete recipe can
be found in the description but it's also on my website at Make
It Dairy Free dot com where you could also print it out if you
like. Thank you so much for your time. I appreciate you
hanging out. Until next time. Believe in good.
