Chickpea Stew

Name: Chickpea Stew (Nohut yahnisi)
Yield: Serves 4
Cuisine: Turkish
Ingredients: 1 teaspoon cumin seeds, crushed; 2 tablespoons olive oil and a little butter; 1-2 teaspoons brown sugar or pekmez; 1 teaspoon fennel seeds, crushed; 2 onions, halved and sliced; 8 oz/225 g chickpeas, soaked overnight; 2 tablespoons olive oil and a little butter; 4 cloves garlic, chopped; small bunch of fresh parsley, dill and mint, chopped; salt; 3-4 tomatoes, skinned and chopped; 4 oz/120 g fresh spinach leaves; small bunch of fresh parsley, dill and mint, chopped; small bunch of fresh parsley, dill and mint, chopped; 1-2 teaspoons brown sugar or pekmez; 1 tablespoon white wine vinegar or lemon juice; 1 tablespoon white wine vinegar or lemon juice; ½ teaspoon roasted kırmızı biker

Nohut yahnisi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

This is a simple mildly spiced dish from Edirne, an early capital of the Ottoman Empire. It is best served with wedges of lemon to squeeze over it and is eaten with spoonfuls of thick yogurt. It can also he served with pickles.

Ingredients

8 oz/225 g chickpeas, soaked overnight
2 onions, halved and sliced

Asia
Turkey
Edirne
Main course
Vegetarian
Gluten-free
Mediterranean

Method

Drain the chickpeas, put them in a pan, cover with fresh water and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Drain well.
Brown the onions and garlic, cumin and fennel seeds in the oil and butter. Stir in the sugar and cook for a minute. Stir in the vinegar and add the tomatoes and kırmızı biker. Cook over a high heat until the tomatoe