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turkish chickpea stew recipe

Turkish Lamb Stew Recipe

5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs 45 mins
Total Time 3 hrs 15 mins
Course Main Course
Cuisine Turkish
Servings 4 people

Ingredients
  

  • 250 g dried chickpeas (soaked overnight)
  • 800 g diced lamb (replace with diced beef if you prefer)
  • 1-2 tablespoon olive oil
  • 8-10 pearl onions or small shallots (peeled and left whole)
  • 3 cloves garlic (finely chopped)
  • 1 tablespoon tomato paste
  • 1 tablespoon red pepper paste (replace with 1 tablespoon tomato paste if you don't have it)
  • 1 tablespoon flour
  • 700 ml chicken, lamb or beef stock
  • 1 chopped red chili (optional) (or ¼ teaspoon chilli flakes)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon 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.
Keyword Dinner, Easy Dinner Recipes, Traditional Turkish Recipes
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