Turkish Lamb Stew with Chickpeas is a traditional Turkish dish made with diced lamb, chickpeas, and pearl onions. It is an easy, one-pot dish and great comfort food, especially for cold winter days. The most common way of serving this stew in Turkey is either with a bowl of delicious Turkish Rice Pilaf or Bulgur Pilaf and some salad.
If you’re looking for a new way to eat chickpeas, this lamb stew is a great idea. It is packed with amazing flavors and a great combination of healthy proteins and carbs. And the best side is that it is very easy to make which is perfect for having as a weekday or lazy weekend meal. Let’s give it a go!
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How to Make Turkish Lamb Stew with Chickpeas?
This is a very simple and straightforward recipe to follow. You can cook this healthy stew in a dutch oven or in a heavy-based pan. In order to achieve the best results you need to follow few simple steps:
- If you’re using a dutch oven – Preheat the fan oven to 180°C. Heat the dutch oven on medium-high heat, add olive oil and sear the lamb in batches to achieve equally golden brown meat. Lower the heat, add the onions and sauté until slightly browned then add the garlic. You can use 2 large onions if you don’t have pearl onions or small shallots. Chop the large onions into chunky pieces. Sauté for another minute then stir in the tomato and pepper paste (use an extra 1 tbsp tomato paste if you don’t have red pepper paste). Sprinkle on the flour and give it a quick stir. Deglaze the pan with a little bit of stock to release the bits stuck to the bottom of the pan, then add the chickpeas. If using tinned and cooked chickpeas, add them towards the end of cooking time. Add the rest of the stock along with the chillies, freshly ground black pepper and salt. Bring to the boil and then put the lid on and place it in the oven. Cook for 2 hours or until the meat and chickpeas are tender. Check the liquid and add more stock if needed. Stir the stew every half an hour to avoid sticking to the bottom of the dutch oven.
- If you’re using a heavy-based pan – Heat the heavy-based pan on medium-high heat, add olive oil and sear the lamb in batches to achieve equally golden brown meat. Lower the heat, add the onions and sauté until slightly browned then add the garlic. You can use 2 large onions if you don’t have pearl onions or small shallots. Chop the large onions into chunky pieces. Sauté for another minute then stir in the tomato and pepper paste. You can use an extra 1 tbsp tomato paste if you don’t have red pepper paste. Sprinkle on the flour and give it a quick stir. Deglaze the pan with a little bit of stock to release the bits stuck to the bottom of the pan, then add the chickpeas. If using tinned and cooked chickpeas, add them towards the end of cooking time. Add the rest of the stock along with the chillies, freshly ground black pepper and salt then bring to the boil. Lower the heat and gently simmer for 2 hours or until the meat and chickpeas are tender. Check the liquid and add more stock if needed. Stir the stew every half an hour to avoid sticking to the bottom of the pan.
Use homemade stock for this nutritious lamb stew (if you can). The secret behind most of the delicious soups, sauces, and stews is definitely a good-quality homemade beef stock. Although it takes some time and effort to prepare a good homemade beef stock, it’s definitely worth the time and effort. It is healthier and more nutritious than shop-bought ones. Also homemade stock has a full-bodied richness that is coming from the gelatin of the bones and connective tissues. So, if you’re in a real domestic mood, prepare your own stock, and use it for this stew to achieve extra flavors. Here is our Homemade Beef Stock recipe.
In order to cook dried chickpeas, soak them in plenty of water overnight or for a minimum of 8 hours. Water should be at least double the amount of the chickpeas as the chickpeas will expand. So, make sure you place them in a large bowl with plenty of water. Before cooking the chickpeas, drain them and place them in a pan with plenty of water over medium heat and bring to a boil. Then lower the heat and precook the chickpeas for 30-40 minutes or until slightly softened. If you’re using a pressure cooker, depending on the setting, the cooking period will be around 20-25 minutes at low heat after the pressure is up.
If you prefer beef instead of lamb, the best meat cut would be marbled meat with some amount of fat and connective tissues on it such as brisket, chuck, or shin.
I hope you enjoy the process of making this delicious Turkish Chickpea Stew (Nohut Yahni) as much as you enjoy eating it!🙂
Bon appétit! / Afiyet Olsun!
Turkish Lamb Stew Recipe
Ingredients
- 250 g dried chickpeas (soaked overnight)
- 800 g diced lamb (replace with diced beef if you prefer)
- 1-2 tbsp olive oil
- 8-10 pearl onions or small shallots (peeled and left whole)
- 3 cloves garlic (finely chopped)
- 1 tbsp tomato paste
- 1 tbsp red pepper paste (replace with 1 tbsp tomato paste if you don't have it)
- 1 tbsp flour
- 700 ml chicken, lamb or beef stock
- 1 chopped red chili (optional) (or ¼ tsp chilli flakes)
- ½ TSP freshly ground black pepper
- 1 TSP salt
Instructions
- Soak the chickpeas overnight with plenty of water.
- Drain the chickpeas and place in a pan with plenty of water over medium heat and bring to a boil.
- Lower the heat and cook for another 30-40 minutes or until slightly softened. Drain the chickpeas and set them aside. If you're using a pressure cooker, depending on the setting, the cooking time should be around 20-25 minutes on very low heat.
- Preheat the fan oven to 180°C (if cooking in a dutch oven).
- Heat your dutch oven or heavy-based pan on medium-high heat, then add olive and sear the lamb. Do it in batches for all meat to cook golden brown equally.
- Turn the heat down to medium, add the onions and sauté until slightly browned then add the garlic.
- Sauté for another minute then stir in the tomato and pepper paste.
- Add the flour and give the mixture a quick stir.
- Deglaze the pan with a little splash of stock, and then add the chickpeas.
- Add the rest of the stock along with chilies, freshly ground black pepper, and salt, then bring it to a boil.
- If you're using a dutch oven, put the lid on and place it in the oven. Cook for 2 hours or until the meat and chickpeas are tender. Check the liquid and add more stock if needed. Stir the stew every half an hour to avoid sticking.
- If using a heavy-based pan, lower the heat and gently simmer for 2 hours or until the meat and chickpeas are tender. Check the liquid and add more stock if needed. Stir the stew every half an hour to avoid sticking.
Did you make this recipe?
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