Ingredients used: Dried chickpeas, 1000 g
The chickpea dish (nohut yemeği) is one of the most traditional dishes of Anatolian cuisine. The depth of its flavour relies not on complex spice blends, but on patience during cooking and the quality of the chickpeas. A good chickpea retains its shape after cooking, yet develops a creamy, slightly buttery texture on the inside. This dish is filling, nutritious and an excellent choice as a main course.
Ingredients
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2 tumblers of dried chickpeas
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1 large onion
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2 garlic cloves
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1 green pepper (or pointed pepper)
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1 tablespoon of tomato paste
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1 teaspoon of paprika powder
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4 tablespoons of olive oil
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5 tumblers of hot water or meat broth
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Salt
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freshly ground black pepper
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optional: 1 bay leaf or a pinch of cumin
Preparation
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Wash the chickpeas thoroughly the evening before and soak them in plenty of water for at least 10-12 hours. This step is very important for an even cooking time and a pleasant texture.
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On the next day, drain the soaking water and cook the chickpeas in fresh water for about 30–40 minutes until they begin to soften. They should still retain a slight bite, as they will cook further later on.
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Heat the olive oil in a wide saucepan over a medium heat. Sweat the finely diced onion until translucent. Add the garlic and the chopped pepper, and sauté briefly.
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Add the tomato purée and sauté, stirring constantly, until it takes on a slightly dark colour and the sweetness of the purée comes out. Stir in the paprika.
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Add the pre-cooked chickpeas to the pot and mix everything well. Pour in hot water or meat stock until everything is well covered. Optionally, you can add a bay leaf.
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Simmer the dish over a low heat for about 30 to 40 minutes. The sauce should thicken slightly, and the chickpeas should be completely tender without falling apart.
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Season with salt and freshly ground black pepper. For a more intense flavour, add a pinch of cumin.
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After cooking, let the dish rest for 10 minutes. This allows the consistency of the sauce to settle and the flavours to combine harmoniously.
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Serve the chickpea dish hot, ideally with rice or fresh bread. A spoonful of natural yoghurt or a squeeze of lemon juice can further enhance the flavour profile and provide freshness.
