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Chickpea Stew With Meat

Sample Dishes from Turkish Cuisine

Chickpea Stew With Meat (Etli Nohut)

Chickpeas1 3/4 cup300 gr
Water4 cup800 gr
Onion1 large size100 gr
Meat with bone- -300 gr
Margarine4 tablespoon40 gr
Tomato paste2 tablespoon20 gr
Salt1 2/3 teaspoon10 gr
Red pepper1 teaspoon2 gr


Soak chickpeas overnight with 2 cups of water. Cut meat into 6 pieces. Combine chickpeas, meat, fınely chopped onion, margarine, tomato paste in a pressure saucepan. Add 1 1/3 cups of hot water. Season with salt and red pepper; stir. Cover and cook for 40 minutes. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy301 cal
Protein17,0 g
Fat11,9 g
Carbohydrates32,7 g
Calcium84 mg
Iron4,59 mg
Phosphorus240 mg
Zinc2 mg
Sodium695 mg
Vitamin A269 iu
Thiamine0,19 mg
Riboflavin0,17 mg
Niacin3,29 mg
Vitamin C1 mg
Cholesterol30 mg

Regional Characteristics:

It is a cooked and served in all regions of the country, especially in the winter. In rural areas, dried meat is used whin fresh meat is not available. Sometimes; tripe is used instead of meat. Sometimes it is prepared without meat, but carrots, potatoes, small onions, fresh or dried green or red peppers are adde. Thin dish is called "Yahni". Delicious when served over rice or bulgur pilaf with any vegetable salad or ayran.