Chickpeas with Meat

A main course delight based on Turkish traditional cuisine, with a vibrant and colourful taste resulting from a balanced combination of juicy lamb, rich tomatoes and hearty chickpeas with meat.

serving 4 People

time 80 min

INGREDIENTS

• 1 large red onion

• 1 green pepper

• 1 orange pepper

• 400g chopped lamb meat

• 2 big tomatoes

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 tbsp tomato puree

• 400g chickpeas

• 200ml lamb stock or water

• 2 tbsp chopped fresh parsley

How to Cook

1. Begin by finely chopping the onion, ensuring that the pieces are small enough to blend seamlessly into the dish. Next, take the vibrant peppers—red, green, or yellow, depending on your preference—and chop them into similar-sized pieces to ensure even cooking. Finally, prepare the lamb by cutting it into small, bite-sized chunks, which will allow for quicker cooking and better absorption of flavors throughout the dish.

2. In a large, heavy-bottomed saucepan, heat a drizzle of olive oil over medium-high heat. Once the oil is shimmering, add the chopped lamb pieces to the pan. Allow the lamb to brown thoroughly on all sides, which should take about 5 to 7 minutes. This process not only enhances the flavor of the meat through the Maillard reaction but also creates a base for the dish that will infuse the entire mixture with rich, savory notes.

3. After the lamb has achieved a beautiful golden-brown color, introduce the finely chopped vegetables into the saucepan. Stir the mixture well and cook for approximately 5 minutes. During this time, the vegetables will soften and their natural sugars will begin to caramelize, adding depth and sweetness to the dish. Make sure to stir occasionally to prevent sticking and ensure even cooking.

4. Once the vegetables have softened, it’s time to add the canned or fresh tomatoes, along with a generous sprinkle of cumin and oregano. These spices will elevate the dish with their warm, aromatic qualities. Stir everything together, allowing the tomatoes to break down and meld with the other ingredients, creating a rich, flavorful base.

5. Next, incorporate the tomato puree into the mixture and stir well. This will intensify the tomato flavor and add a velvety texture to the sauce. Allow the mixture to cook for an additional minute, giving the puree a chance to combine fully with the other ingredients and heat through.

6. Before moving on, take a moment to rinse the chickpeas thoroughly under cold water. This step is crucial as it helps to remove excess sodium and any canning liquid, ensuring a cleaner flavor profile. Drain them well and set aside for the next step.

7. Now, add the rinsed chickpeas to the saucepan along with either lamb stock or water, depending on your preference for richness. Stir the mixture well to combine all the ingredients evenly. Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low and cover the saucepan, allowing it to simmer gently for about 45 minutes. This slow cooking process is essential for tenderizing the lamb and allowing the flavors to meld beautifully, resulting in a hearty and satisfying dish.

8. After the 45 minutes have elapsed, check the lamb for tenderness and the sauce for thickness. If the lamb is fork-tender and the sauce has reduced to your desired consistency, remove the saucepan from the heat. Finally, stir in a generous handful of freshly chopped parsley, which will add a burst of color and a fresh flavor that brightens the dish. Serve hot, perhaps alongside crusty bread or over a bed of fluffy rice, to soak up the delicious sauce.

Chickpeas with Meat

PROTIPS

For a richer flavour, use homemade lamb stock.

You can also add other vegetables to this dish, such as carrots or celery.

Serve with rice, pasta or mashed potatoes.