Narlı Nohut


Preparation info

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Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

A basic pressure cooker reduces the preparation time to an hour and a half. Otherwise you tend to discover that you should have started yesterday.

Without a pressure cooker, soak the chickpeas in cold water overnight, or for at least six hours. Bring them to the boil in fresh water and boil, covered, until tender. The pressure cooker method is to cover them with boiling water, stand for an hour, then cook for half an hour in fresh water.


  • onion 1, chopped
  • olive oil
  • garlic 1 head
  • salt
  • carrot 1
  • lemon 1
  • cumin seeds 1 tsp
  • isot biber ½ tsp
  • a sprinkling of pul bibers or hot
  • chilli flakes
  • tomato paste or puree 2 tbsp
  • pomegranate molasses 1 tbsp
  • chickpeas 500 g/1 lb, soaked and boiled
  • stock or water 200 ml/½ pint
  • parsley


  • Sweat the onion in oil until soft. Stir in half the garlic, crushed and chopped with a generous pinch of salt. Slice the carrot diagonally into thick strips and when it begins to sweat, add the chopped zest of half a lemon, the cumin and the two kinds of chilli flakes. Stir them in. Finally, scatter the sofritto with the rest of the garlic, peeled but whole.
  • Drain the chickpeas, leaving a little water at the bottom.
  • Once the lemony aroma starts to rise, stir in the tomato paste and the pomegranate molasses, let them meld for a few minutes, and pour in the chickpeas. Stir, and make everything relax with a big splash of stock, chickpea water if you have it, or plain water (I have used homemade apple juice with good effect). Fork out the carrot strips and throw them away: their job is done.
  • Squeeze half a lemon over the pan, stir all the ingredients together, add more water, oil or salt to taste, and simmer for ten minutes or so, for the chickpeas to absorb the flavours.
  • This can be served with meat, with rice, with a yoghurt sauce. Give it another squeeze of lemon when you bring it to the table, and a sprinkling of chopped parsley.