Etli nohut (chickpea stew with lamb)

A simple, filling Turkish home-cooked stew, a sibling of kuru fasulye. The juicy chickpeas served alongside pilaf are especially popular in winter.

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Method

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1. Soak the chickpeas in plenty of water the night before, drain the next day, and parboil in fresh water for 40 minutes. ⏱ Timer: 40 min
2. In a pot, brown the meat in the oil over high heat, then add the onion and pepper and fry for 5 minutes. ⏱ Timer: 5 min
3. Add the garlic, tomato paste and spices, and stir for 1 minute. ⏱ Timer: 1 min
4. Add the chickpeas, pour in the hot water, and simmer covered over low heat for 50-60 minutes, until both the meat and chickpeas are tender and the sauce has thickened. ⏱ Timer: 50 min
5. Season with salt and pepper, and serve with pilaf and yoghurt.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• With canned chickpeas, it's ready 15 minutes after the meat becomes tender.
• In a pressure cooker, the cooking time is halved.

Similar recipes

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• Siberian-style lamb stew (baranina tushyonaya) · Russian
• Lamb Feet and Tripe Stew in Tomato Sauce (Menudos y patas de cordero) · Spanish & Portuguese
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• Lamb stew (báránypörkölt) · Hungarian
• Harira (Moroccan tomato, lentil and chickpea soup) · Middle East & Caucasus

More middle east & caucasus ideas

• Acılı ezme (spicy tomato and pepper meze with walnuts and pomegranate)
• Kuru fasulye (tomato white bean stew with beef)
• Çiğ köfte (vegan spiced bulgur and pepper patties in lettuce leaves)
• Muhammara (roasted pepper and walnut cream with pomegranate molasses)
• Fasolia (white bean stew with tomato and beef)
• Ajapsandali (aubergine and pepper vegetable stew)
• Hünkâr beğendi (lamb stew on smoky aubergine purée)
• Mantı (tiny meat-filled dumplings with garlic yoghurt and paprika butter)

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