- Course: Main course
- Turkish
- Traditional
- Chickpeas
- Beef
- Main Course
- Turkish Cuisine
Traditional Turkish Braised Chickpea and Beef Stew
Hearty Turkish chickpea stew combining plump, tender Cilin chickpeas and succulent braised beef in an aromatic red pepper and tomato broth.
- Prep
- 20 minutes
- Cook
- 1 hour
- Total time
- 1 hour 20 minutes
- Servings
- 6
- Difficulty
- Easy
A cornerstone of Anatolian home cooking, etli nohut brings together protein-rich chickpeas and tender stewing beef in a slow-simmered, warming comfort dish.
The Cilin Chickpea Standard
A good chickpea stew depends on every chickpea cooking evenly. Cilin chickpeas come from our family land and contract farmers and are sieved, cleaned and sized at our plant in Mersin. After soaking, the plump chickpeas absorb the meat broth and cook through until tender.
Cooking Advice
- Sear the meat first: Brown the beef over high heat to caramelize the exterior and lock in rich savory juices.
- Always add hot broth: Adding cold liquid to simmering pulses causes thermal shock, hardening the outer shell.
- Rest before serving: 20 minutes of resting allows the starch to mellow into a silky gravy.
Our production is TSE and Halal certified and runs under ISO 9001 and ISO 22000 management systems.
To source Cilin chickpeas wholesale or for export, get in touch with our team.
Ingredients
Servings: 6
- 2 cups (360 g) Cilin Turkish Chickpeas
- 350 g beef chuck, cut into bite-sized cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 1.5 tbsp tomato paste
- 1 tsp mild pepper paste
- 5 cups hot water or stock
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp sweet paprika
Method
Soak Cilin chickpeas in cold water overnight (8-10 hours). Drain and rinse thoroughly.
Heat butter and olive oil in a heavy pot or pressure cooker. Sear beef cubes over medium-high heat until nicely browned on all sides.
Add chopped onions and garlic, sautéing for 3-4 minutes until golden and fragrant.
Stir in tomato and pepper pastes, cooking for 2 minutes to caramelize slightly.
Add the drained chickpeas, black pepper, and paprika. Stir well to coat with the aromatics.
Pour in hot water or stock. Cover and simmer on low heat for 50-60 minutes (or 25-30 minutes in a pressure cooker) until beef and chickpeas are tender.
Season with salt 5 minutes before turning off the heat. Let rest for 15 minutes before serving with rice pilaf and pickles.
The product in this recipe
Cilin Chickpeas
Cilin Chickpeas, cleaned, sieved and sized at our facility in Mersin, is the heart of this dish.
View the productSourcing this product for wholesale or export?
We supply retailers, wholesalers, restaurants and importers in packs from 1 kg to 25 kg. Tell us what you need and we will prepare a quote for you.