‘Etli nohut’ is a Turkish chickpea stew served alongside white rice that is tasty and very easy to make. I usually make enough for a couple of days as it keeps well and tastes just as good the next day. Preparation time: 15 minutes. Cooking time: 35 minutes.
Ingredients (serves 4 people)
- 1 yellow onion finely chopped
- 4 garlic cloves finely sliced
- 2 tbsp. butter
- 2 tbsp. olive oil
- 500 grams beef or lamb cut into small cubes
- 1 tbsp. tomato paste
- 1 tbsp. red pepper paste (optional)
- 2 or 3 tomatoes finely diced
- 1 cup of water
- 1 tsp. salt
- ½ tsp. black pepper
- 2 tsp. cumin powder
- 3 cans of chick peas (rinse under cold water before using)
- 1 lemon cut into quarters
- Chili flakes (for after cooking)
- Place butter and olive oil in a deep saucepan over medium heat. Once melted, add the onion and fry gently for a couple of minutes, until it softens.
- Add the small cubes of meat and the garlic slices, turning occasionally with a wooden spoon to brown all sides. Add the cumin, salt and pepper. Let the meat cook for about 15 minutes.
- Add the tomato paste and pepper paste and mix it all in before adding the diced tomato.
- Add the water and stir the mixture to allow the paste to dissolve. Turn up the heat and bring it to a boil. Reduce the heat to low.
- Add the chickpeas to the pan and gently stir them into the mixture. Cover the pan and simmer for around 20 minutes.
- Serve the chickpeas hot with white rice, chili flakes and a wedge of lemon on the side.