Video summary

I make these CREAMY chickpeas EVERY single week!

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Not specified in the subtitles (the video ends with “makeitdairyfree dot com”).
  • The recipe is linked in the description and is available on makeitdairyfree.com.

Ingredients (with quantities if given)

  • Yellow onion — quick diced
  • Garlic — 6–7 cloves (heavily used; “between six to seven cloves”)
  • Lemons
    • Zest (for lemon pepper seasoning)
    • Fresh lemon juice — added at the very end
  • Plant butter
  • Olive oil — “a little”
  • All-purpose flour (for roux)
  • Plant milk (quantity not specified) — added slowly
  • Vegetable stock (quantity not specified) — to loosen sauce
  • Coconut milk (quantity not specified)
    • Substitutions mentioned:
      • Silken tofu
      • DIY cashew cream
  • Nutritional yeast (mentioned as part of “what you need,” quantity not specified)
  • White miso paste
  • Chickpeas (quantity not specified) — folded in
  • Spices (mixed in a small bowl)
    • Black pepper
    • Onion powder
    • Red pepper flakes
    • Lemon pepper seasoning: made by zesting lemon into the spice mix
  • Grated plant parm (mentioned as part of “heavy hitters,” quantity not specified)

Equipment / Prep

  • Small bowl (for mixing spices + lemon zest)
  • Stovetop / skillet or pot (implied)
  • Knife + cutting board (for dicing onion and mincing garlic)
  • Whisk (used constantly when adding plant milk)

Optional prep tip:

  • Zest lemons before cutting (personal tip)

Step-by-Step Method (key timings / technique cues)

  1. Prep aromatics

    • Dice the yellow onion.
    • Mince garlic: use 6–7 cloves; set aside.
    • Keep lemons aside until needed later (zest + juice later).

  2. Make lemon pepper spice mix

    • In a small bowl, combine black pepper, onion powder, and red pepper flakes.
    • Add lemon zest to create “lemon pepper seasoning.”
    • Chef anecdote: forgetting to zest once leads to a frustrating experience when trying to squeeze later.

  3. Sauté onion

    • In a pan, use plant butter + a little olive oil.
    • Add onions and cook 5–7 minutes, until translucent.

  4. Bloom garlic + spices

    • Add garlic and the spice mix.
    • Bloom for about 30 seconds to 1 minute to wake up flavor.

  5. Build roux

    • Add all-purpose flour and toss in the fat to form a roux (described as a foundation for sauce).
    • Goal: deep toasted flavor and enough structure to thicken and coat chickpeas.

  6. Thicken with plant milk (avoid lumps)

    • Add plant milk slowly.
    • Whisk constantly so it gradually becomes gravy-like.
    • If it gets too thick, loosen with the next step.

  7. Adjust consistency + add creaminess

    • Add vegetable stock to loosen the sauce.
    • Add coconut milk for a velvety mouth feel.
    • If avoiding coconut milk, use:
      • Silken tofu
      • DIY cashew cream
    • Chef notes: these provide similar body with less coconut sweetness.

  8. Make it rich (final flavor boosters)

    • Add grated plant parm and white miso paste (one right after the other).
    • Chef calls miso a “secret weapon” for deep savory/fermented flavor.

  9. Finish with chickpeas + lemon

    • Fold in chickpeas.
    • Stir to combine.
    • Add fresh lemon juice at the very end to cut through richness.

  10. Serve

    • Described as rich, velvety, and perfect for any weeknight meal.
    • Framed as light and cozy.

Tips / Technique Cues / Common Mistakes

  • Don’t dump plant milk all at once → likely causes lumps.
  • Bloom spices in fat for 30–60 seconds.
  • Add lemon juice at the very end to keep the sauce bright and balanced.
  • Prep tip: zest lemons before cutting to avoid hassle (and mishaps like paper cuts).

Plating / Serving Notes

  • No specific plating technique mentioned.
  • Serves as a weeknight meal (spoon-over vibe implied).

Source References

  • The recipe is said to be linked in the video description and is available on makeitdairyfree.com.

Original video