Chickpea Stew

Nohut yahnisi

Preparation info

  • Difficulty


  • Serves


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.


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


  • 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 tomatoes begin to pulp up. Stir in the spinach and chickpeas and add a little water to increase the cooking liquid. Cook over a medium heat for 20-25 minutes. Season with salt and stir in the fresh herbs. Serve hot with wedges of lemon and thick yogurt.