Braised chickpeas

Braised chickpeas

Nohut yahnİsİ

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

When cooking dried beans and chickpeas, it’s worth preparing a much larger quantity than you actually need, given their lengthy soaking and cooking times. Once cooked, they will keep beautifully in an airtight container or zip-lock bags in the freezer for several months. Then you can just pull them out of the freezer whenever you need them, and use them in all kinds of dishes.

These braised chickpeas are a lovely complement to pilafs.

Ingredients

Quantity Ingredient
440g dried chickpeas
750ml water or chicken stock
125ml olive oil
2 onions, diced
2 tomatoes, diced
2 tablespoons tomato paste
Burghul pilaf, to serve
or steamed white rice, to serve

Method

  1. Soak the chickpeas overnight in plenty of cold water.
  2. The next day, rinse the chickpeas and place in a saucepan. Cover with the water or stock and bring to the boil, then reduce the heat and simmer for 1–1½ hours, or until soft.
  3. Strain the chickpeas and rub the skins off. Set aside.
  4. Heat the olive oil in a large saucepan over a medium heat, then fry the onion for 5–6 minutes, or until soft. Add the diced tomatoes and tomato paste and fry for a couple of minutes.
  5. Now add the chickpeas. Season with sea salt and freshly ground black pepper and cook for about 10–15 minutes, to mix the flavours together and heat everything through.
  6. Serve with burghul pilaf or steamed white rice.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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