Turkish cuisine · Vegetable Dishes

Olive Oil Chickpeas

Chickpeas gently braised in olive oil with onions, carrots, and tomato paste, eaten lukewarm with lemon.

Ingredients · for 4 servings

• 250 g chickpeas (dried)
• 2 onions
• 2 carrots
• 1 tbsp tomato paste
• 100 ml olive oil
• 1 tsp sugar
• 1 lemon
• 1/2 bunch parsley
• 1 tsp salt

Instructions

1. Soak the chickpeas the day before in plenty of cold water (soaking time doesn't count toward cooking time), then drain and rinse the next day.
2. Bring to a boil in fresh unsalted water and simmer over gentle heat for 35–40 min. until soft but still holding their shape; reserve the cooking water.
3. Finely dice the onions and cut the carrots into thin slices, and sauté both in the olive oil over medium heat for 7–8 min. until the onions are translucent.
4. Add the tomato paste and fry for 1 min., then put the chickpeas into the pot with 250 ml of the cooking water, sugar, and salt.
5. Braise gently covered for 15 min., remove the lid, and reduce for another 5 min. until the liquid coats the chickpeas thickly.
6. Let cool to lukewarm and serve with the lemon juice and chopped parsley.