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Aunt Hazel's Kitchen

Turkish Chickpea and Beef Stew (Etli Nohut).

A hearty Turkish stew of chickpeas and beef simmered in tomato paste — the most comforting winter main.

Time
10 min prep + 1 hr 30 min cooking
Serves
4–6 servings
Season
Winter
Difficulty
Easy

The Story

Etli nohut is winter's most steadfast dish. It holds its place in every Turkish restaurant menu in every big city. Made at home, the long simmer fills the kitchen with a deep fragrance of meat and tomato paste that draws everyone to the table without a word being said.

Etli nohut is exactly what a winter kitchen needs most.

Instructions

5 Steps

  1. Drain the soaked chickpeas. Melt butter in a large pot; sauté the onion for 8 minutes until soft.

  2. Add the beef and sear on all sides for 5 minutes.

  3. Stir in the tomato paste and cook for 2 minutes. Add the paprika, salt and pepper.

  4. Add the drained chickpeas and pour over the hot water. Cover and simmer on low heat for 1–1.5 hours until the chickpeas are completely tender.

  5. Adjust seasoning. Serve hot with rice pilaf or crusty bread.

Hazel's Note

Never skip the overnight soak — it shortens cooking time and aids digestion. In a pressure cooker, this takes just 35–40 minutes. If the liquid reduces too much, top up with hot (never cold) water.

Main Dishes · Winter · Easy · nohut · et yemeği · kış · doyurucu

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