turque··facile

Turkish Chickpea and Lamb Stew with Winter Vegetables (Etli Nohut Yemeği)

Name: Turkish Chickpea and Lamb Stew with Winter Vegetables (Etli Nohut Yemeği)
Cook time: 55 min
Total time: 55 min
Yield: 6 portions
Cuisine: turque
Ingredients: 600 g Lamb (shoulder or leg) cut into cubes; 250 g (or 1 can 400 g) Dried chickpeas (soaked overnight) or canned; 2 medium Onions; 4 cloves Garlic; 2 Carrots; 2 medium Potatoes; 2 tablespoons Tomato paste; 2 Fresh tomatoes, grated; 1 teaspoon Sweet paprika; 1/2 teaspoon Ground cumin; 3 tablespoons Olive oil; 1 liter Vegetable or lamb stock; to taste Salt and black pepper; 1 tablespoon Butter (optional for finishing)

Let me tell you about my latest culinary crush: Etli Nohut Yemeği, a Turkish stew that smells of Istanbul's bazaars. Imagine tender lamb chunks, creamy chickpeas, and winter vegetables warming up in a broth perfumed with paprika and cumin. It's a family dish par excellence, comforting and generous, that Turks love to share during long winter evenings. The meat absorbs the gentle spices, the vegetables become perfectly tender, and every spoonful transports you to the mountains of Anatolia. You'll see, it's simple to make, and the result is so satisfying that you'll make it your signature dish. Get ready for compliments!

min(prep + cook 55)

6 servings

kcal

Ingredients

Lamb (shoulder or leg) cut into cubes600 g
Dried chickpeas (soaked overnight) or canned250 g (or 1 can 400 g)
Onions2 medium
Garlic4 cloves
Carrots2
Potatoes2 medium
Tomato paste2 tablespoons
Fresh tomatoes, grated2
Sweet paprika1 teaspoon
Ground cumin1/2 teaspoon
Olive oil3 tablespoons
Vegetable or lamb stock1 liter
Salt and black pepperto taste
Butter (optional for finishing)1 tablespoon

Instructions

1
The day before or at least 8 hours ahead, soak the chickpeas in cold water. Drain and rinse them.
2
In a large pot, heat the olive oil over medium heat. Brown the lamb cubes on all sides, then remove them from the pot.
3
In the same pot, sauté the chopped onions and sliced garlic until translucent. Add the tomato paste and cook for 1 minute.
4
Return the meat to the pot. Add the drained chickpeas, sliced carrots, cubed potatoes, grated tomatoes, paprika, cumin, salt, and pepper. Pour in the hot stock to cover.
5
Cover and simmer over low heat for about 45-50 minutes, until the meat is tender and the chickpeas are creamy. Add the butter at the end if you like, for extra richness.
6
Serve hot in shallow bowls, accompanied by pilaf rice or fresh bread. This stew tastes even better the next day, so feel free to make it ahead.

#tajine #ragoût #agneau #pois chiches #hiver

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