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Chickpeas with meat

Chickpeas with Meat (Etli Nohut)

The most filling dish there is — a soup and a main all in one!!! In the original recipe this dish was called etli nohut. It sits somewhere between a soup and a stew — you can dial in the consistency to your own taste. The original called for lamb, but since I couldn't find any, I used beef; honestly, I think pork would work here too. The dish came out really tasty, fragrant, and hearty. Give it a try — I hope you'll love it!

Irisha

Recipe author

Composition / ingredients

Servings:

Chickpeas

250

Beef

400

Onion

Bell pepper

Garlic

Tomatoes (canned tomatoes in their juice)

400

Dried spices (dried herbs — oregano, basil, thyme)

Vegetable oil

Chili pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 26 % 8 g

Carbohydrates 42 % 13 g

166 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Soak the chickpeas overnight in cold water. Boil them for 30–40 minutes until tender.
Step 3:

Cut the meat into small pieces.
Step 4:

Heat the vegetable oil in a skillet and brown the meat in small batches until golden.
Step 5:

Meanwhile, chop the onion, garlic, bell pepper, and chili.
Step 6:

Transfer the browned meat to a separate bowl, add the vegetables to the skillet, and fry them for a few minutes. (I drain off the excess fat after browning the meat, but do whatever you're used to.)
Step 7:

Return the meat to the vegetables, stir, add the dried herbs, and simmer for 5–10 minutes.
Step 8:

Purée the canned tomatoes in a blender (instead of canned, you can use fresh — just peel them first — or simply use 1 1/2 tablespoons of tomato paste). Add the tomatoes to the meat, pour in 1 cup of water, and simmer for about 30 minutes.
Step 9:

Simmer over low heat until the meat is tender.
Step 10:

Add the chickpeas and simmer for another 20 minutes or so (go by how tender the meat is). Season with salt and pepper. Adjust the consistency to your liking — this dish is somewhere between a soup and a stew, so cook it down for something thicker, or add more liquid for something looser. Enjoy!