Love making this. I add ground cumin and coriander to the aromatics for a different flavour, yumm.

LOL

Abhi Nerurkar 😂🙏

Is she like an avenging spirit?

😂😂😂

😂

I thought the same thing about the tumeric... thanks for mentioning this!

@@AskMiko you're welcome :) Also, in case you're interested to know about an alternate method to cook chickpeas, this is how I do it: I make a paste of red onions, ginger, garlic, garam masala, roasted cumin and coriander seeds, roasted dried red chillies, turmeric and paprika powder in a blender. Then I cook soaked and drained chickpeas on high heat in a pressure cooker, sauteing it with all the spices in a large amount of olive oil. When the oil starts to separate, I add freshly pureed tomatoes and cook some more and then I let it cook for around half an hour with the lid on. Or up to 8 to 10 whistles (chickpeas can take a lot of time to break down). Then I finish it with freshly squeezed lime juice and cilantro and some more olive oil on top. You can have it with rotis, naan, rice or spaghetti. The last one was a surprise discovery for me. Trust me it goes so well with whole-wheat spaghetti topped with olive oil and lime juice. Cheers! :)

@@AskMiko - me too!

@@KamalikaMukherjee81 Wow! That sounds amazing!

@@KamalikaMukherjee81 Hi I also always cook my chickpeas in the pressure cooker but always in water, separately from the stew recipe where I later incorporate the cooked chickpeas. To try it your way I need a clarification: do you use water in addition to the tomatoes? After sauteing the soaked chickpeas in the oil with the paste, do you add only freshly pureed tomatoes (in what quantity approximately compared to the chickpeas?) or do you add water before closing the lid? Thanks!!

Definitely putting it over rice now

Agree... this was a bit heavy for me to eat as a stew. Really enjoyed it over rice.

My recommendation is don’t tell other people how to cook their own fucking food, Keep your shitty opinions to yourself

@@epiccollision lol you mad? what’s your deal?? he only made suggestions and they aren’t “shitty” (using raw turmeric on top is seriously not a good idea, there’s a reason why in almost all traditional recipes that use it, it is cooked; tastes bitter and horrible, can actually be diarrhea inducing lol) but do you boo!!! dust dat dish with shitloads of turmeric and then when you’re shittin ya brains out later, thank this authentic chef for teaching you ~the ways~ wooooo

@@epiccollision HAHAHAHA who hurt you

As well as flatbreads. Some are made with the cooked bean rather that basin flour

Southeast Asian cuisine too!

She's made a bastardised chole but given it a different name so she can claim it's her invention.

I was just going to comment this.

On another topic.....do you think the addition of lamb might work well with this dish? Thanks....

Would the fix for this be to add the turmeric earlier?

So happy you said this...my eyebrows leaped to my hairline when I saw the amount of turmeric!

A good quality curry paste will work easily also. With regards to seasoning cumin, coriander . Plus take toasted mustard seeds, fennel and cardamon whizz them and add at the end, plush fresh coriander. Sorry Alison have completely re-written your recipe. I love yours too

Her recipe only calls for 1 1/2 tsp (1/2 tbsp).

@@godminnette2 yeah maybe so, but that garnish thing especially is a lil whack ngl

Marie Buckley yum that would be more filling

Made me smile... yep you can't beat spuds, especially Irish ones!

Definitely 😂

Yeh man i wd too

I am Puerto Rican and I want to add potatoes too. I feel like it’s not a stew unless you add them. She said you can add anything, so potatoes it is.

Potato head yes!! always add turmeric with the oil when you fry the aromatics

Raw turmeric tastes terrible. It needs to be cooked 🤦‍♀️

Yep she's not a chef, talks too much

Raw tumeric gives such a bad diahherea lol

I like turmeric lol

lol did u make chana masala :)

​@@yogafitwithanjana Basically. :) Actually, this recipe would have benefited from frying the spices in tomato puree as well.

That sounds so good...

Don't talk like that unless you want a knock on your door-LOL!

What you did is a totally different recipe. I'm exhausted.

That’s what I’ve seen too...I also really like ginger though

Where are you from?

Correct. I was shocked to see that much turmeric. And you NEVER garnish with turmeric powder, it’s supposed to be added after onions and cooked. It’s not oregano.

It's inept cooking.

Too much turmeric becomes bitter. Never garnish with it.

You clearly understand cooking a lot more than the KZfaq star on display here.

Paudi B instead of the tumeric or with the tumeric?

@@leithagrover9116 instead of

Thanks

Paudi... Ed Zachary...perfect.

Paudi B Yesssss! Great tips!

That's *blooming* the spices

@@gilgemash ...my chickpeas are cooked with turmeric like coated chickpeas as a form of snack. It is a tv snack. Not a dish as a whole for mealtime. Chickpeas must be cooked first till soft like steaming it . Side aside. Fry little chopped onion, little red cut chilly without seeds and last....small amount of turmeric.in olive oil in frying pan Fry all together. Add in chickpeas , stir till all mixtures together . Sprinkle little salt Fire must be small ...? and olive oil should be small dose in the pan Remember as this serve as TV SNACK . NOT A DISH SERVED ON A PLATE.

that's what I do

@@vicmel8380 Do your own KZfaq on chickpeas with your TV and easy chair as a backdrop. Then others can tell you to STFU, like I just did.

Emily Tong Just wash the dirt off 😂

Only peel if you are planning to make a batch of ginger paste and store. Otherwise the skin has more flavor.

Thanks for this honest informative post. People can be so needlessly harsh! Chill people!

"However, she stated when she wrote it that it was influenced by Southern Indian Chana and some stews found in the Caribbean dishes" Just to clear up the situation here the in bracket text was from an article I read on another CNN and nytimes article I think. (But in an interview with Jezebel, she said: "I'm like y'all, this is not a curry ... I've never made a curry." Roman's refusal to call it a curry and her denial of its ethnic background prompted critic Roxana Hadadi to call it "colonialism as cuisine." In response to the backlash, NYT eventually added a line in Roman's recipe on their website, saying it "evokes stews found in South India and parts of the Caribbean.") Her initial statement did not include a nod towards Southern Indian or Carribean Curries which sparked the problem. In the video she claims at the beginning that this is her own "popular recipe" before it blew out again this video was made before the statement was modified to include "evokes stews found in South India and parts of the Caribbean".

@@nalinpiyaratna9059 I gave some serious thought to your answer and even read the articles. Roxana most of all has a valid point that should be aimed at the whole world of cuisine and food creators (looking at you NYT and BA and Epi and so on and so on), but where I have a slight problem is not with the argument against this recipe with Alison Roman, but with throwing her into the mix based mostly on this one recipe. Look at all of Alison's recipes on NYT videos, or from her book (where she is more forthcoming about origins), and you will see she is really just a creative cook who does well with flavors and making cooking approachable. She even does common recipes we all have probably made, but just has that ability to tweak it with one step or ingredient that makes the dish go from standard to wow. This one recipe seem to hit a nerve with many, and obviously enough for the NYT to update the recipe's notes, however, when I judge her overall recipe catalog (which I do as a fan of her recipes and owner of her books), I think she took more heat than most for using turmeric and chickpeas and coconut milk considering her vast selection of amazing recipes. Ignoring that just to make her a part of 'Cancel Culture' is a new phenomenon that I think is disgraceful. I eat and make a lot of Middle-Eastern food based on where I live and saw the connection, but didn't see appropriation as much as a way to enjoy the flavors in an easy, unfussy recipe. When I make these foods authentically, they are never this easy or low on spices. Lastly, with all deference to Roxana, I find the timing odd because it was when Alison took a downfall because she thought Teigen and Kondo were hurting the planet by becoming marketing opportunists, when Alison felt we had enough sell-outs creating [wasteful] products the world didn't need. (The whole point behind Kondo's fame and existence). Her approach hurt her career and she did it publicly, but in a world with global waste problems, I kind of saw her point, or at least thought it was worthy of a conversation, not attacks and cancellation. Where was Roxana's voice before that? Seems opportunistic if you ask me.

Think it's because this recipe is very naive about turmeric. It actually needs to be cooked and should never be eaten raw. Turmeric has a completely different taste to sweet cinnamon.

@@nalinpiyaratna9059 In some ways, the disclaimer is irrelevant. Great food is always evolving, using traditional recipes and making personal adjustments. Even the oldest recipes (Especially the oldest ones), have hundreds of variations, from region to region, and cook to cook. The Only question should be "Is it good?"

Was this really made in 2019??? It feels 2004 to me :)

@Eric Ryan Recipe please??

@Eric Ryan daď

Yup I make desserts with it!

whoa! 🤯

Then you will LOVE LOVE LOVE nigella ... Maybe not so much what she cooks but how she cooks ... And the fact that she is drop read gorgeous.

Tahsin Fairooz i’ve had a crush on nigella for almost a decade now. :D *swoon*

@@kat-yf8nb jealous much???

I love Nigella

@@tahsinfairooz5477ex be f could

Thank you for the useful tip.

Always love rice with beans, etc!

Yep, I love to put pretty much EVERYTHING over rice--Puerto Rican comfort food. Must be why I love Indian food.

I thought I saw that too lmao

That was cute. I love it when people notice two cents we editors add to make it a whole dollar.

I think that is the point, it's very easy--just open cans.

I didn’t really care for this recipe. I had high hopes as I love chickpeas, but I thought it was a bit flat. I guess I was expecting like a Chana masala that has more complex flavor. The dish was colorful though with all that tumeric!

I remember offering some to my neighbor and now she is a chole addict

@Lisa Chen How is someone trying to cook suddenly ostracized? I'm sure you cooked something from another culture, and normalized it for your folks too. I'm Asian as well, and just know... racism is racism, no matter who you direct it to.

Lisa Chen our humble chana gashi has been elevated. Hallelujah

Wow, I didn't know that, thanks for the info. I will try that. So I can use it like egg whites?

@@amberice7383 yes, there are many youtube videos showing you this

@Ann we use aquafaba to make vegan meringue and whip cream. check out the vegan channels and you will find

You also need to add lemon juice.

I tried that one time...unfortunately the liquid had salt in it. I checked the ingredients this time--it's NOT GOYA BLECH--and no added salt

Vishal this comment. Is. Legendary.

Haha right. white girl enlightenment is my favorite genre.

Except when they find the light, they'll claim it as their own discovery.

I think this has as much to do with Indian cuisine as pizzas around the world have to do with the real thing. People still like them.

Thanks so much for dictating how a "white girl" reaches enlightenment. Thank God we have men to let us know otherwise we would be lost.

Pearl I didn’t even notice that the first time!

I think you should be happy the world loves your food! How would we have known about it without it being an internet sensation? This should be a good thing we love it

@@letyjay9715 I did say I liked the video 💁🏻

Americans have a long way to go in appreciating the cultural dishes of other nations (without 'Americanizing' them - Taco Bell anyone?). We call ourselves the 'Great Melting Pot,' but can't seem to get past everyone eating the same ten or so dishes that everyone buys or makes, even when we travel overseas. I do respect the fact that she admits to many of these influences in her cookbooks, and makes many dishes and uses ingredients that we may find strange in this country. Hopefully, her popularity will guide people to be more adventurous in their recipes and dining and appreciation in other cultural menus.

I wish I could eat Indian food often enough that boredom might be a concern.

I’m a white American guy and I had the same feeling watching this.

There you go... Hijacking the hijacker... 😱😁

Sounds great, but leaving food at room temperature for an entire night is a recipe for disaster, which can lead to bacterial overgrowth that causes food poisoning.

Shoshanna Jadoonanan that’s what I was thinking. My colleague always refrigerates her leftovers but she still gets sick and stomach issues ALOT! I prefer to cook from scratch each evening.

Shoshanna Jadoonanan Wise thinking!! I should have realized the danger of leaving food out overnight. Fortunately, I’ve never had an issue with food poisoning. But it’s not a risk worth taking..!

@@shoshannaj8474 never happend to me. I use my nose to smell things. Have you ever heard of a living boullion? Soup that get heated every day. Search it up. Restaurants are famous for having more then an year old soup... You don't get sick from bacteria. An overgrowth from bad bacteria makes you feel sick. And has everything to do with how nutricious you eat. When you have a healthy immune system, you can take a lot. Back in the days, nobody cared if babies ate dirt and poop. Only build up to healthy imune system... 🤨 Live a little, smile. If you think you might get sick of everything, you most likely would. Law of attraction. Non-cebo/placebo effect... 🤔

Yeah I think the only food you can do that with is tomato sauce because it's acidic. But personally I wouldn't. Lol

I looooved the eggplant idea and did try it.. delish! Once the stew was made I fished it out into a separate container so as to not overcook it on reheating (I add fresh greens on reheating too so that it’s not all mush.)

Mouli Bose hi i’m a while lady who invented coconut chickpea curry thanks so much it’s been quite the journey

I was thinking the same thing...

@@clarkrogers7789 Hi. I'm Clark. I'm a total dick. It's been quite the journey.

@@johnzimmerman1159 r/woosh

@@amysun518 Are you 11?

Shital Kanitkar yup. They modify it but never credit the origin.

Shital Kanitkar mmm yes. Coriander would add that nice bright lemony flavor.

Credit the origin of the recipe then people start saying it’s an abomination

@@33shruti So true: you know, I just never hear Indian cooks/chefs credit the Portuguese for their manifold contributions to Indian cuisine. Its just a damned shame. I mean -- just to start -- Indian food without potatoes? without tomatoes? All that's wanted is a little acknowledgement, like "Vindaloo, from the Portuguese 'carne de vinha d'alhos' "

@@daviddickey370 I thought that was a GOan dish (from a real Goan in UK).

🙄🙄😏

Becca Scraps - same here!

They say not to peel it on Bon Appetit as well. Life-changing! I hate peeling ginger.

Me too!

Word! lol

Ikr? And she's like "I won't and you can't make me." 😂 What a rebel!

You’ll love the original recipe of Chana masala then. It’s packed with flavor. This lady basically appropriated the recipe and called her own.

What is roti?

Lorrie Indian flatbread but better

Melisss Khan that sounds so good! Though I’d be terrified of eating a scotch bonnet lol.

Google Trinidad Channa & Aloo or Doubles. Both staples of East Indian cooking which I think components of this dish echoes a bit. We soak the chick pea overnight with a bit of baking soda. Then season and cook.

I am Trinidadian, what you think is saffron IS tumeric. Most Trinidadians call it saffron. It is NOT! Tumeric also called hardi is not even related to saffron. Google yourself if you don't believe me

Okay so update: I did make it! My obnoxious commenter twists: used leftover chickpea broth (skimmed out Aguafaba), added minced carrot since I wasn't using veggie broth and added two teaspoons of gochujang (I figured the fermented soy would add some extra umami/tang since I'm vegan and not using yogurt and then theres the heat aspect.) All in all, this thing was amazing! It was highly addictive. The use of mint here is genius. I usually don't go for it but it was so refreshing and played so nice with all the spices as you mentioned. Honestly I'm in total bliss and taking some to work. I love your videos and glad to have a vegan recipe from you to make.

@@georgetkaplan Mint and gochujang-flavoured food sounds pretty good tbh.

@@georgetkaplan thank you thank you thank you! I'm in middle of watching this wondering who I could ask to make it then tell me if it's good so I could decide whether to make it when I get all by myself kitchen access in a few weeks. (Fellow vegan, so another thank you for explaining your choices).

@@georgetkaplan do you not use vegan yoghurt? There are very good unsweetened ones.

what in the hell is coconut yogurt?

@@JohnDoe-jp5py ...I feel it's pretty self explanatory

@@JohnDoe-jp5py Regular yogurt is a dairy product. Vegan yogurt is often made out of coconut or soya or cashews. I like the coconut one. I think that maybe Keirabryson is vegan and therefore she is suggesting that since this is a vegan dish, might as well top it with vegan yogurt.

@@manon562 ahh interesting, I didn't know coconut could coagulate like milk does. That's p nutty

John Doe milk is just fat and water. Coconut milk and nut milks are the same in that sense. Milk only forms to yoghurt because of the bacteria that’s added. It doesn’t form that way naturally. If you add the same bacteria to vegan milks it does the same

hahahaha... I noticed that. No towels more like a cook who cooks.

So true!!

I thought she pulled out a bite. Lol

Yes, carefully staged for maximum appeal to the Brooklyn millennial.

Diana dai... That's tax deductible, wear&tear / depreciation... She's addressing millenials 😱 She's herself, a borderline millennial. Senior millennial.

@aarieffamir Hahaha idk. But I felt your emotion while reading that comment. I can tell you live a life very direct and you are very logical and prob very funny.

crayoff that described me perfectly. Except the funny part. Altho I’d like to be 🤣

@@nazgul7914 no your funny your friends just dont want to admit it ahah

Bleach, free bitterness and even more potential staining!

Thank you, I agree.

Five teaspoons of turmeric is more than too much! Half a teaspoon is enough

manonymous I happen to have asafetida and didn’t know it could curb gas in foods!

Whitewashing duh

Why not? It is like a stew to the texture! In European cuisine this type of dish is called stew! In India it is called curry!

Yeah..stew is something which is runny and translucent and definitely not thick..wow🤣🙏

😅😅👍

@@martamody5822 I agree...how about a “thank you for sharing” instead! People are so critical and thankless these days.

I LOVE that about her.

Yum, was it canned or fresh spinach?

She's a bit full of herself.....a dose of humble pie would make the video easier to watch

In trinidad it is called doubles🔥🔥🔥 I will look up that recipe and make it for myself. Also what is that super flaky flat crusty bread they make in India? I dont know the name... 😍

I admit I do not cook mine, but get them at trader Joe' s and it is so delicious!!

@@mariecharles212 it's called as parotta

@@AG-kp4sh what is the name in Trader Joes Please? Are you rferring about the paratha?

@@m.harshanthram7406 Parota? Or Paratha

Thanks, I was wondering about that.