Turkish Chickpeas with Meat Stew

Most people think of kebabs when they think of Turkish food, but it is a vast cuisine that includes so much more. Dishes cooked in olive oil, meze’s (appetizers), borek’s, manti (dumpling like dish), salads, soups, stews, casseroles and desserts are all part of the Turkish Cuisine. 

A cold weather like in London is a great time for a good Turkish chickpea with meat stew which  is one of the authentic Turkish dishes – is a delicious dish that fills the house with a wonderful aroma – that often served with rice and pickles along with the yoghurt. It is a great example of meat being used as a flavoring, and you can use as much or as little meat as you would like. 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. You can cook it either in the oven or pan but traditionally we use pressure cooker or casserole.

INGREDIENTS

• 1 cup dried chickpeas
• 2-3 tablespoon olive oil or cooking oil
• 1 onion – diced
• 250gr diced lamb or beef (my aunt was also using turkish sausage sometimes)
• 2 cloves garlic – crushed
• 1 tablespoon tomato paste
• 1 teaspoon pepper paste
• 1 cube of beef broth melt in 400 ml water
• 1 red chili pepper
• 1 teaspoon sugar
• Salt to taste
• Black pepper to taste
• Red pepper flakes to taste
• Turmeric to taste (preferred)
• Dried mint 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 the oil in a large saucepan and add the diced onions. Sauté over a medium heat until soft and translucent
4. Add the diced meat, 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 drained chickpeas. Mix well and cook for 2 min.
7. Add water with broth to submerge the chickpeas, then add the chili pepper as whole
8. Boil until the chickpeas are softened (take 25 mins in a pressure cooker)
9. Take out the chili pepper, season with sugar, salt, black pepper and red pepper flakes (turmeric preferred) (dried mint preferred) before removing from heat. 

TO SERVE

Serve with pickles and a helping of Turkish rice along with the yoghurt