Turkish · Lunch · Dinner
Turkish Chickpea Stew
Nohut Yemeği
Tender chickpeas simmered in a rich tomato and pepper sauce with onion, garlic and a gentle warmth from Turkish red pepper flakes. A comforting, protein-rich home-style dish that is lovely with bulgur pilaf or crusty bread.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 56% · Fat 28% · Protein 16%
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Ingredients
For 4 servings- 2 cans (about 3 cups drained)480 gCanned chickpeas, drained and rinsed
- 1 1/2 tbsp20 gOlive oil
- 1 large150 gOnion, finely chopped
- 280 gLong green peppers, chopped
- 2 cloves6 gGarlic, minced
- 2 tbsp32 gTomato paste
- 2 medium250 gRipe tomatoes, grated
- 2 cups480 gHot water
- 1 tsp6 gSalt
- 1/2 tspBlack pepper, ground
- 1 tspTurkish red pepper flakes (pul biber)
- 2 tbsp8 gFresh flat-leaf parsley, chopped (optional)
Steps
- 1
Heat the olive oil in a medium pot over medium heat.
- 2
Add the onion and cook for 5 minutes until soft and lightly golden.
- 3
Add the green peppers and cook for 3 minutes.
- 4
Stir in the garlic and cook for 30 seconds until fragrant.
- 5
Add the tomato paste and stir for 1 minute to cook out its raw taste.
- 6
Add the grated tomatoes and cook for 4 minutes until slightly thickened.
- 7
Add the chickpeas, hot water, salt, black pepper and red pepper flakes, then stir.
- 8
Bring to a boil, cover partly and simmer on low heat for 20 minutes until the sauce is thick and the chickpeas are very tender.
- 9
Taste, adjust the salt, and rest the stew off the heat for a few minutes.
- 10
Sprinkle with parsley, if using, and serve warm.
Swaps, storage and make-ahead
Swaps
- Use 1 cup dried chickpeas, soaked overnight and cooked until tender, instead of the canned chickpeas for a cheaper option with less sodium.
- Swap the long green peppers for one green bell pepper if you can't find Turkish peppers.
- Replace the pul biber with a pinch of regular chili flakes mixed with a little sweet paprika for a similar mild heat.
- Use a 14 oz can of crushed tomatoes instead of the fresh grated tomatoes when tomatoes are out of season.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container for 3 to 4 days, and reheat with a splash of water until steaming hot. The stew also freezes well for up to 3 months; thaw it in the fridge before reheating.
Make ahead
You can make the whole stew a day ahead, since the flavours deepen overnight; add the fresh parsley just before serving. The onion, peppers and garlic can also be chopped and kept covered in the fridge for up to a day.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (377 g) | Per 100 g | |
|---|---|---|
| Calories | 251 kcal | 67 kcal |
| Protein | 10.1 g | 2.7 g |
| Carbohydrates | 36.8 g | 9.8 g |
| of which sugars | 9.6 g | 2.5 g |
| Fiber | 9.8 g | 2.6 g |
| Fat | 8.3 g | 2.2 g |
| of which saturated | 1 g | 0.3 g |
| Sodium | 852 mg | 226 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
