Turkish Chickpeas Stew

I love vegetarian and vegan food. I am lucky here in London that there is a lot of Turkish markets and the quality of the fresh and organic produce freely available at Turkish markets is superb. Each week I browse the stalls choosing the freshest seasonal veggies only then deciding what to cook for the week. This means it’s easy to rustle up fabulous fresh dishes as long as you’re prepared to put in the legwork chopping, cleaning and peeling if necessary (no pre-packed lazy foods!).

We are famous for our olive oil based dishes and this chickpea stew is a staple in most Turkish family homes. Health-wise, this chickpea dish is great. Chickpeas, or garbanzo beans as they are often referred, are packed full of fiber meaning they help regulate blood sugars and cholesterol leaving you feeling fuller for longer. Recipes containing pulses and beans such as these are a fabulous addition to a healthy diet and what’s more is that they are tasty.

INGREDIENTS

• 1 cup dried chickpeas
• 1 tablespoon olive oil or cooking oil
• 1 onion – diced
• 1 long green or red pepper – chopped
• 1 carrot – peeled and diced (don’t need to add if you add sugar)
• 2 cloves garlic – crushed
• 1 tablespoon tomato paste
• 1 teaspoon pepper paste
• 1 tomato – diced or grated
• 1 cube of Vegetable/chicken/beef broth melt in water
• 1 teaspoon sugar (don’t need to add if you add carrot)
• Salt to taste
• Black pepper to taste
• Red pepper flakes to taste
• Turmeric to taste (preferred)

METHOD

1. Soak the chickpeas in warm water and let them sit overnight (or use canned chickpeas if you are ok with processed foods)
2. Boil the chickpeas next day, take the foams as the foams form, strain the water and add water again and boil repeatedly. When it is purified from the foam, it is easier to digest and gas is taken.
3. Heat oil in a large saucepan and add the diced onions. Sauté over a medium heat until soft and translucent
4. Add the chopped peppers and carrot, fry for another couple of minutes, then throw in the crushed garlic.
5. The tomato and pepper paste goes in next, mix until all is combined.
6. Add the tomato, stir and then add the drained chickpeas. Mix well and cook for 2 min.
7. Add enough water with broth to submerge the chickpeas
8. Boil until the chickpeas are softened (take 25 mins in a pressure cooker)
9. Season with sugar, salt, black pepper and red pepper flakes (turmeric preferred) before removing from heat. 

TO SERVE

Serve with a side salad and a helping of Turkish rice