Chickpea and beef stew is one of the oldest and most beloved dishes in Turkish cuisine. Now that we're all at home and have pantries stocked up with legumes and grains, it's time to have a chickpea recipe for both pressure cooking and regular cooking.
1 to 2 cups of dry chickpeas (or use two cans of chickpeas)
1/2 lb stew beef, cut in small pieces
1 medium onion, finely chopped
1 tbsp red pepper paste and 1 tbsp tomato paste (or use 2 tbsp tomato paste)
2-3 tbsp butter or olive oil, your choice
salt
optional
2-3 sweet red Italian peppers or any other pepper you like, chopped
-If you're using dry chickpeas, put them in a big pot with 6 cups of water the night before. Bring to a boil and turn it off. Cover and let soak over night. Rinse in the morning.
-The next day for if using pressure cooker or a regular pot, heat the pot on medium and add butter or olive oil. Add stew beef and cook until meat releases and sucks up its juice.
-Add onions (and peppers if you're using them). Stir until soft but not burnt, ~5-8 minutes.
-Add tomato paste and cook for a minute.
-Add your over night soaked up chickpeas or canned chickpeas.
-Add water to go ~1 inch over the peas, a bit less for canned chickpeas. Salt to your taste.
-If you're using a pressure cooker once it starts to boil cook for ~20 minutes on low medium. If using a regular heavy bottom pot, cook for ~1 hour until meat and peas are tender.
-Serve with some sort of grain, most common one in Turkey is white rice and pickled vegetables. Sprinkle spicy pepper flakes or some sort of hot sauce on top for more deliciousness.
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