23 Replies to “Spain’s Potaje de Garbanzos 🇪🇸 #shorts”
I’ve been making this every other week for about a year now. Still not sick of it!
Palak waley choley…😁
Oh wow, that DOES look wunderbar! 😊 The idea of blending the veggies and aromatics and incorporating them back into the soup makes perfect sense. Thanks, Hermann!
Yum! I meant YUM, thank you, I’m trying this for sure. Thank you Hermann, you’re wonderful!
I’ve made this based on the recipe! I think next time I won’t bother struggling to peel the tomatoes, and I did add addtional seasoning, but it was great! Ate it on top of rice
Thank you for these tips!!!!! WOW!!!!! Take care . . . 🥄
I make this often and it's extremely filling. Freezes well too
When you boil chickpeas you should remove the water and replace it and then continue boiling, as the first water is for the chickpeas to release their toxins
I suggest you to try đuveč (or djuvec) its basically rice in tomato sauce with veggies and vegetable broth, it's a naturally vegan dish us Bosnians eat for centuries, mostly as a side dish but also as the main dish. I suggest you to try it out
Chola bhatura 😂a
Wow amazing dish 👍
Dear mr herman, what brand is that gorgeous stand mixer, inshallah?
Looks delicious! Here we use marie@mariebon biscuit to thicken soup. It is similar to a rich tea biscuit.
Buonoooooooo🥰🤤🤤🤤🤤🤤🤤🤤🤤
This looks superrr delicious! And simple too! In India, we mash some chickpeas itself to act as the thickener, instead of bread. And of course, we add ginger garlic paste, turmeric and a variety of spices also known for the dish as 'chole masala' to make them either dry, semi dry or with gravy. Thank you for sharing this amazing recipe from Spain.🙏🏼🙂
This one is amazing, it is typical from south spain, particular the area close to Seville. We use the "trick" of fried bread a lot in many dishes. I recommend you to try this cooking style.
I think these dishes use concentrated rich flavour from herbs and vegetables that outshine the basic ingredients, but I guess its up to personal taste.
I just wowed this looks fantastic 🦖
This looks to be a great stew!
Isn't it better to remove the tomato peel before blending it?🤔 I have heard it's not edible
All these bean dishes you make always look so delicious to me, but this one especially interests me. Blending all the veggies together with bread to make a thickener is brilliant.
I’ve been making this every other week for about a year now. Still not sick of it!
Palak waley choley…😁
Oh wow, that DOES look wunderbar! 😊 The idea of blending the veggies and aromatics and incorporating them back into the soup makes perfect sense. Thanks, Hermann!
Yum! I meant YUM, thank you, I’m trying this for sure. Thank you Hermann, you’re wonderful!
I’ve made this based on the recipe! I think next time I won’t bother struggling to peel the tomatoes, and I did add addtional seasoning, but it was great! Ate it on top of rice
Thank you for these tips!!!!! WOW!!!!! Take care . . . 🥄
I make this often and it's extremely filling. Freezes well too
When you boil chickpeas you should remove the water and replace it and then continue boiling, as the first water is for the chickpeas to release their toxins
I suggest you to try đuveč (or djuvec) its basically rice in tomato sauce with veggies and vegetable broth, it's a naturally vegan dish us Bosnians eat for centuries, mostly as a side dish but also as the main dish. I suggest you to try it out
Chola bhatura 😂a
Wow amazing dish 👍
Dear mr herman, what brand is that gorgeous stand mixer, inshallah?
Looks delicious!
Here we use marie@mariebon biscuit to thicken soup. It is similar to a rich tea biscuit.
Buonoooooooo🥰🤤🤤🤤🤤🤤🤤🤤🤤
This looks superrr delicious! And simple too!
In India, we mash some chickpeas itself to act as the thickener, instead of bread. And of course, we add ginger garlic paste, turmeric and a variety of spices also known for the dish as 'chole masala' to make them either dry, semi dry or with gravy.
Thank you for sharing this amazing recipe from Spain.🙏🏼🙂
This one is amazing, it is typical from south spain, particular the area close to Seville. We use the "trick" of fried bread a lot in many dishes. I recommend you to try this cooking style.
I think these dishes use concentrated rich flavour from herbs and vegetables that outshine the basic ingredients, but I guess its up to personal taste.
I just wowed this looks fantastic 🦖
This looks to be a great stew!
Isn't it better to remove the tomato peel before blending it?🤔 I have heard it's not edible
All these bean dishes you make always look so delicious to me, but this one especially interests me. Blending all the veggies together with bread to make a thickener is brilliant.
Love your style. Looks delicious.
What does the bread do by adding it to the sauce?