‘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)

Preparation

1. 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.
2. 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.
3. Add  the tomato paste and pepper paste and mix it all in before adding the diced tomato.
4. 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.
5. Add the chickpeas to the pan and gently stir them into the mixture. Cover the pan and simmer for around 20 minutes.
6. Serve the chickpeas hot with white rice, chili flakes and a wedge of lemon on the side.