Turkish · Dinner
Anatolian Lamb and Chickpea Stew
Etli Nohut
Anatolian lamb and chickpea stew slow-simmered in a tomato broth with onion, garlic, and warm spices, finished with parsley and served over butter-toasted rice pilaf with crusty bread.
$$
10 minsPrep
50 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
628Calories
38gProtein
24gFat
58gCarbs
8gSugar
10gFiber
742mgSodium
78mgChol
Goes well with
Spanish GarnachaSpanish Garnacha — A refreshing pairing...
local
Pamukkale Anfora BogazkerePamukkale Anfora Bogazkere — A crisp, re...
international
Instructions
1
Prep
Pat lamb dry, season with half the salt and pepper. Dice onion, mince garlic, grate tomato and discard skin. Drain chickpeas, chop parsley, halve lemon.
2
Sear
Heat olive oil in a heavy lidded pan over medium-high 2 minutes. Sear lamb in batches in a single layer 5–6 minutes per batch, turning, until deeply browned all sides. Transfer to a plate.
3
Saute
In the same pan over medium heat, cook onion 4–5 minutes until softened. Add garlic 30 seconds, then stir in tomato paste, pul biber, cumin, allspice, and remaining salt 1 minute until darkened.
4
Simmer
Return lamb, add grated tomato, chickpeas, bay leaves, and hot stock. Bring to a gentle simmer over medium 30 seconds, drop heat to low, cover, and simmer 40 minutes until lamb is fork-tender.
5
Reduce
Lift lid and reduce stew over medium-low heat 5–7 minutes until broth thickens and turns deep red and glossy, coating the lamb and chickpeas. While stew finishes, melt butter in a saucepan over medium 30 seconds, add rice and toast 1 minute. Pour hot water with rice salt, cover, cook over low 12 minutes until tender.
6
Rest and plate
Off the heat 3 minutes for stew to settle. Spoon rice onto deep plates, ladle stew over, scatter parsley, finish with a lemon squeeze. Serve with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb shoulder
- 400g (14.1 oz) cooked chickpeas
- 240g (8.5 oz) yellow onion
- 8 garlic cloves
- 400g (14.1 oz) ripe tomato
- 2 tbsp tomato paste
- 2 tsp pul biber Aleppo flakes
- 2 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp ground black pepper
- 1.5 tsp fine sea salt
- 2 small bay leaves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 600ml (2.5 cups) hot beef stock
- 140g (4.9 oz) basmati rice
- 20g (0.7 oz) unsalted butter
- 360ml (1.5 cups) hot water
- 20g (small handful) flat-leaf parsley
- 1 lemon
- 2 pieces crusty bread