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"Chickpeas with romesco" with Chef Daniel Olivella
August 4, 2021
Chef Daniel makes chickpeas with romesco, and our resident nutrition expert, Kate Morton, MS, RDN, weighs in on the nutrition science behind the dish.
This is part 2 of 5 in our "In the Kitchen" video series where Chef Daniel Olivella teaches us how to make some of his go-to plant-based dishes. For the rest of the series, view our "In The Kitchen" playlist on YouTube.
Video Chapters
- 0:00 Introduction
- 0:22 What is romesco?
- 1:20 Ingredient overview
- 2:29 Rehydrating the ñora peppers
- 4:00 Roasting the tomatoes, garlic
- 5:34 Prepping the chickpeas
- 6:45 Searing the tempeh
- 8:34 Sautéing the spinach
- 9:48 Final vegetable prep
- 10:44 Finishing the romesco
- 13:20 Assembling the dish
- 15:34 Nutrition science with Kate
About Chef Daniel Olivella
Catalan cuisine authority Daniel Olivella is the chef-owner of Barlata tapas bar in Austin, TX. A Barcelona Native, Olivella has over 30 years of experience in the kitchen, and he is also the author of the cookbook "Catalan Food: Culture and Flavors from the Mediterranean."
