Frizzled Chickpea Salad | Home Movies with Alison Roman скачать в хорошем качестве

Frizzled Chickpea Salad | Home Movies with Alison Roman

Today we’re making an oldie but a goodie, a new-classic, modern canon, a sleeper-hit: Frizzled Chickpea Salad. “Frizzling” is done by sautéing in a generous amount of olive oil till deeply browned and roughed up around the edges, not totally crispy, just simply…frizzled. It’s a good technique to take the edge off a just-opened can of otherwise bland chickpeas, especially good when done in tandem with a mess of sliced onions that frizzle alongside. Today we’re salad-ifying the chickpeas with a bounty of herbs (always keep it leafy, spriggy, coarse); they’re also great with halloumi or feta crumbled on top, spooned on top of a bed of yogurt or labne, served alongside roast chicken, fried eggs, or maybe even a hot dog? A version of this recipe was first featured in Nothing Fancy, a book you should most certainly own. #alisonroman #frizzledchickpeas #dill Purchase Sweet Enough HERE https://sites.prh.com/sweet-enough-al... Purchase Nothing Fancy and Dining In HERE https://sites.prh.com/sweet-enough-al... RECIPE URL: https://anewsletter.alisoneroman.com/... CHAPTERS 00:00 Frizzled Chickpea Salad 01:01 What exactly is “frizzled”? 02:00 I have a bee in my bonnet with about raw chickpeas 03:11 Let’s get frizzling 07:54 To make it more salad-y in spirit, pick some herbs 11:23 Now we’re cool for the summer 11:47 If you can guess how many times I say frizzled in this video, you win a prize CREDITS Director: Daniel Hurwitz (@dannyhurwitz) DP: Dennis Robert Thomas (@dennisorthomas) B-Cam: Sean Ryan Audio: Yves Albaret (@yvesarmand) Editor: Alec Cohen (@alec_cohen) Culinary: Rebecca Firkser (@rebeccafirkser) Subscribe to A Newsletter: https://anewsletter.alisoneroman.com Website: https://www.alisoneroman.com/ Instagram:   / alisoneroman   Twitter:   / alisoneroman