Ingredients used: Dere dried chickpeas 1000 g
Chickpea stew is one of the most traditional dishes of Anatolian cuisine. Its depth does not come from complex spice blends, but from patience during cooking and the quality of the legume itself. A good chickpea holds its shape after cooking, while developing a creamy, slightly buttery texture on the inside. This dish is hearty, filling, and perfectly suited as a main course.
Ingredients
2 cups of Dere dried chickpeas
1 large onion
2 garlic cloves
1 green pointed pepper
1 tablespoon of tomato paste
1 teaspoon of paprika powder
4 tablespoons of olive oil
5 cups of hot water or broth
Salt
Freshly ground black pepper
Optional: 1 bay leaf or a pinch of cumin
Preparation
Wash the chickpeas thoroughly the evening before and soak them in plenty of water for at least 10–12 hours. This step is crucial for an even cooking time and a pleasant texture.
The next day, drain the soaking water and pre-cook the chickpeas in fresh water for about 30–40 minutes, until they begin to soften. They should still have a slight bite, as they will continue cooking later.
Heat the olive oil in a wide pot over medium heat. Sauté the finely diced onion until translucent. Add the garlic and the pointed pepper cut into small pieces, and cook briefly.
Stir in the tomato paste and sauté it, stirring constantly, until the color deepens slightly and its natural sweetness comes through. Then add the paprika powder.
Add the pre-cooked chickpeas to the pot and mix them thoroughly with the base. Pour in enough hot water or broth to cover everything well. If desired, add a bay leaf.
Let the dish simmer gently over low heat for about 30–40 minutes. During this time, the sauce should thicken slightly, while the chickpeas become fully tender without falling apart.
Season with salt and freshly ground black pepper to taste. If you prefer a deeper flavor, you can also add a pinch of cumin.
After cooking, let the dish rest for 10 minutes. This allows the sauce to settle in consistency and the flavors to blend together harmoniously.
Serve the chickpea stew hot, ideally with rice or fresh bread. A dollop of plain yogurt or a squeeze of lemon juice can further round out the flavor profile and add freshness.
