chick-pea

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How to cook Turkish Chickpea?

1) Soak the dried chickpeas in cold water overnight. Drain the chickpeas in a sieve, rinse with cold water and drain well. Then put them in a pot and add enough cold water to cover the chickpeas by approx. 5 cm. Bring to the boil uncovered, skimming off the resulting foam. Cook the chickpeas uncovered over medium heat for 20 minutes, then cover and cook for 1 1/2 hours. In a pressure cooker, the cooking time is reduced to 40 minutes.

1) In the meantime, peel the onions and cut them into fine cubes. Peel the garlic and crush it in a press. Halve the peppers lengthwise, remove the seeds, wash and cut into wide strips. Heat the olive oil in a large pot and briefly fry the onions, garlic and pepper strips while stirring. Add the chopped tomatoes, a tablespoon of tomato paste and approx. 100 ml of water and let everything simmer over low heat for approx. 10 minutes.

3) Remove the chickpeas from the stock with a slotted spoon and stir them into the tomato mixture. Pour in enough cooking stock to cover everything well. Let the stew simmer over low heat for 15 minutes. Wash and dry the parsley, pluck the leaves, cut them into small pieces and stir them in. Finally, season everything with the spices. This goes well with rice or simply bread. You can also use canned chickpeas. But I don't think the stew tastes as good with these.

You can cook it with or without meat.