A classic chickpea dish in which diced meat cooks for a long time until tender, thickened with tomato and pepper paste. Served alongside rice pilaf, it is one of the staple flavors of lunch or dinner tables.
Heat the vegetable oil in a pot and add the cubed meat; sauté over medium heat until it releases its liquid and the liquid evaporates.
Add finely chopped onion to the meat and sauté for a few minutes, then add the tomato and pepper paste and stir, sautéing a bit more.
Add the soaked chickpeas to the pot, add enough hot water to cover, then cover with a lid and cook over low heat until both the meat and chickpeas are thoroughly softened.
Once the dish reaches the desired consistency and both the meat and chickpeas are soft, add salt and black pepper and simmer a few more minutes, then serve hot.
Important: Cook the meat over low heat for at least 45 minutes so it becomes tender — rushing it over high heat can toughen the meat. If you soak and boil the chickpeas the night before, the dish will have a nicer consistency. Contains no allergen.
Adding a pinch of baking soda to the water while boiling chickpeas softens them faster; however, don't overdo the amount, as too much can leave a bitter taste.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.