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.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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