Turkish cuisine · Soups & Stews

Etli Nohut

Everyday stew of chickpeas and lamb cubes in an onion-tomato broth, served with rice.

Ingredients · for 4 servings

• 250 g chickpeas
• 500 g lamb
• 2 onions
• 2 tbsp tomato paste
• 3 tbsp clarified butter
• 1 tsp Aleppo pepper
• 800 ml meat stock
• 250 g rice
• Salt, pepper

Instructions

1. Soak the chickpeas the day before in plenty of cold water, drain and rinse; cut the lamb into 3 cm cubes, finely dice the onions.
2. Heat the clarified butter in a pot and sear the meat for 5–6 min. all over until browned.
3. Add the onions and sauté for 5 min. until translucent, then fry the tomato paste and Aleppo pepper for 1 min. more.
4. Add the chickpeas and meat stock, bring to a boil, and skim off the foam.
5. Simmer covered over gentle heat for 70–80 min. until the chickpeas are creamy-soft and the meat mashes easily; only now season with salt and pepper.
6. Cook the rice according to package instructions and arrange the stew with plenty of broth on top.