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

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
Stew
Mediterranean
Gluten-free
Vegetarian

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

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