Turkish Chickpea Stew (Meatless)

Ingredients

• 300 g haşlanmış nohut · 492 kcal
• 1,5 domates (rendelenmiş) · 30 kcal
• 1 soğan · 40 kcal
• 1 yemek kaşığı salça · 16 kcal
• 1 yemek kaşığı zeytinyağı · 133 kcal
• Tuz, pul biber

Method

1. Required equipment: A medium-sized pot, a wooden spoon, and a grater.
2. Dice the onion into small cubes using a knife.
3. Place the pot on the stove, turn the heat to medium, and add the olive oil.
4. Add the diced onions to the pot and sauté, stirring constantly, until they become slightly translucent (about 3 minutes).
5. Add the tomato paste and stir for another minute until the raw smell fades.
6. Pour the grated tomatoes into the pot.
7. Cook for 3-4 minutes until the tomatoes thicken and lose some of their liquid.
8. Add the boiled chickpeas to the pot.
9. Add enough hot water to cover the chickpeas, then season with salt and red pepper flakes.
10. Turn the heat to the lowest setting and cover the pot with a lid.
11. Simmer for 20 minutes; it is ready once the sauce has thickened.

← All recipes