This classic stew, in which cubed lamb meets chickpeas, is a light yet hearty main dish with its onion-and-tomato-paste sauce. Long, slow cooking over low heat lets the chickpeas fully absorb the meat's flavor.
In a wide pot, sauté the cubed lamb until it releases its own juices and lightly browns.
Add the finely chopped onion and stir until it turns pink, then add the tomato paste and sauté for a few more minutes.
Add the soaked chickpeas and hot water, bring to a boil, then cook over low heat with the lid closed.
Once the chickpeas have softened, add salt and spices and cook a few more minutes until the sauce thickens slightly.
Important: Soak the dried chickpeas in plenty of water the night before and start cooking with fresh water, changing the soaking water — this reduces the chance of gas. Caution: Add the salt after the meat and chickpeas have combined, not during the boiling stage; salting early can toughen the chickpeas.
Adding half a dry onion to the water while boiling chickpeas both enhances the flavor and softens the cooking smell.
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.