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Chickpeas Stew
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Chickpea Stew

Easy, filling, low cost stew with chickpeas.
Course Main Course
Cuisine Turkish
Prep Time 15 minutes
Cook Time 40 minutes
Soaking time 12 hours
Total Time 12 hours 55 minutes
Servings 6 servings
Calories 280kcal

Equipment

  • Pressure cooker / optional

Ingredients

  • 1 cup dry chickpeas
  • 1 teaspoon salt for soaking
  • 4 tablespoons olive oil
  • 1 onion
  • 1 green or red pepper optional
  • 3 garlic cloves
  • 1 tablespoon tomato paste
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon red pepper flakes
  • 1 chicken breast optional
  • 4 sun dried tomatoes

Instructions

  • Rinse the chickpeas and cover with luke warm water, add a teaspoon of salt and set aside for about 12 hours.
  • Rinse before cooking. Add fresh water to cover. Set to boil
  • If uggly foams come up, skim with a spoon.
  • Cook until edible.
  • Meanwhile heat another pot - preferably a pressure cooker - slightly.
  • Add 4 tablespoons of olive oil. Add the chopped chicken breast pieces and saute to brown them. Adding chicken is optional.
  • Add chopped onions and sauté until translucent.
  • Then add chopped garlic cloves and sauté for an additional minute.
  • Add chopped peppers and mix.
  • Add chopped sun dried tomatoes and mix.
  • Finally add the tomato past and the spices. Mix until all well blended.
  • Then add the boiled chickpeas. Also add its water to cover the bottom of the pressure cooker. If using a normal pot, increase the amount of water.
  • Cook until onions and chicken are done.