Turkish Chickpea Stew with Beef

Home-style Turkish chickpeas slowly cooked with diced beef, tomato and pepper paste and butter. A high-protein, gluten-free main that pairs well with rice pilaf.

Ingredients

• 350 g dried chickpeas (soaked overnight)
• 1000 g hot water
• 200 g diced beef
• 120 g (1 medium) onion
• 30 g (1 1/2 tbsp) tomato paste
• 15 g (1 scant tbsp) red pepper paste
• 25 g (2 tbsp) butter
• 20 g (1 1/2 tbsp) olive oil
• 11 g (2 tsp) salt
• 2 g (1 tsp) red pepper flakes
• 1 g (1/2 tsp) black pepper

Instructions

1. 1

   Soak the chickpeas overnight (not included in the total time); drain and rinse before cooking.

2. 2

   Heat the butter and olive oil in a pot and cook the diced beef over high heat for 8-10 minutes, until its juices release and evaporate.

3. 3

   Add the finely chopped onion and cook over medium heat for 5 minutes; stir in the tomato paste and red pepper paste and cook for 1-2 minutes.

4. 4

   Add the chickpeas and hot water. Bring to a boil, then cover and simmer over low heat for 1 hour 15 minutes, until the chickpeas are tender.

5. 5

   Add the salt, red pepper flakes and black pepper and cook with the lid ajar for 10 more minutes so the liquid reduces slightly.

6. 6

   Let rest for 10 minutes, then serve.

Nutrition

Per serving