Etli Nohut — Chickpea and Lamb Stew

Slow-cooked lamb and chickpeas in a rich tomato and onion sauce, served with rice.

TIME BREAKDOWN
Prep: 20 min
Cook: 2h
Total: 2 hours 20 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 250g dried chickpeas, soaked overnight and drained (or 2 x 400g tins chickpeas, added later)
  • 500g lamb shoulder, cut into 3cm cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, sliced
  • 2 tbsp Turkish tomato paste (domates salçası) or tomato purée
  • 2 ripe tomatoes, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 800ml hot water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Chopped fresh flat-leaf parsley, to serve

Method

  1. Boil the soaked chickpeas in fresh water for 30 minutes. Drain.

  2. Heat the oil in a large casserole over a high heat and brown the lamb in batches for 5 minutes per batch, then set aside.

  3. Cook the onion in the same pan for 6 minutes, then add the garlic and tomato paste for 2 minutes. Add the tomatoes, cumin and paprika.

  4. Return the lamb, add the chickpeas, hot water, salt and pepper and bring to the boil.

  5. Cover and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes until the lamb and chickpeas are very tender. If using tinned chickpeas, add them for the last 30 minutes.

  6. Scatter with parsley and serve with rice or bulgur pilaf.