- 1 ½ cup chickpeas
- 200 gram (0.440 pounds) diced beef
- 1 ½ tablespoon tomato paste
- 1 medium sized onion
- 4-5 tablespoons olive oil
- 1-2 tablespoons oil (for the beef)
- 5 cups water
- A pinch salt
- A pinch red pepper
- A pinch black pepper
- A pinch salt
This is actually one of the most known dishes of Turkish cuisine. We name it “etli nohut” and we especially consume it on Turkish rice (pilaf) and after that, it is called “nohutlu pilav” (pilaf with chickpeas). Besides, you may serve it with some small onions and yogurt if you take it’s “smelly” risk. This recipe seems to be hard to prepare, but once you cook it, it’ll be easier second time.
A stirring spoon
A few small bowls
A chopping board
Take the chickpeas into a bowl, add 4 cups water and cover. Set aside for a night.
After a night, sieve and wash the chickpeas well.
Pour the oil and add diced onions into the pot.
Pour 1-2 tablespoons oil onto the saute pan and when it’s heated add the diced meat.
Stir and saute for a while until the meats completely drain. When they turn darker take them to another bowl.
Saute the diced onions until they turn pink. Then add tomato paste and saute for a while.
After sauting it, add red pepper and black pepper. Then stir again. Add the diced meats you sauted and stir.
Finally add the chickpeas and saute again for a few times. After sauting, add the water and salt, then stir.
Cover the pot and boil until the chickpeas soften. I boiled for 15 minutes in a pressure cooker, but in a normal pot, you have to boil at least for 40-50 minutes. So, I recommend a pressure cooker.