Stewed chickpeas

Stewed chickpeas

Nohut yemeği

By
From
Eat Istanbul
Serves
6
Photographer
David Loftus

There are many variations of this simple, soupy stew – you can add a little cubed lamb or beef if you want, and other vegetables such as potatoes, carrots and greens, or red chillies for a little extra heat.

Ingredients

Quantity Ingredient
500g dried chickpeas
1 large red onion, peeled
6 tablespoons extra virgin olive oil
3 garlic cloves, peeled and finely chopped
1/2 tablespoon dried mint
1/2 tablespoon dried oregano
1/2 tablespoon ground cumin
2-3 fresh bay leaves
3 tablespoons concentrated tomato puree
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
crusty bread

Method

  1. Soak the chickpeas in a bowl of cold water overnight. The next day, drain the chickpeas and transfer to a large saucepan. Cover with plenty of cold water and bring to the boil over medium heat, then reduce the heat to low and simmer for about 1½ hours or until almost tender. Drain the chickpeas in a colander, run them under cold water as you remove their skins, and transfer them to a bowl.
  2. Use a box grater to coarsely grate the onion into a saucepan over medium heat. Add the olive oil, garlic, mint, oregano, cumin and bay leaves. Season generously with sea salt and freshly ground black pepper. Sauté for 5 minutes, or until the onion has softened.
  3. Add the tomato purée and chickpeas to the pan, stir well and add enough water to just cover the mixture. Bring to the boil, then lower the heat, cover with a lid and simmer for 30–40 minutes or until the chickpeas are tender, adding a little more water if necessary while the mixture is cooking. Serve the stew in soup bowls with crusty bread.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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