Etli Nohut Yemeği (Turkish Lamb and Chickpea Stew)
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Ingredients
- 400 g diced lamb shoulder
- 800 g tinned chickpeas, drained
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tbsp tomato purée
- 1 tsp sweet smoked paprika
- 2 bay leaves
- 2 tbsp olive oil
- 500 ml lamb stock
Nutrition (per serving)
- Calories
- 572 kcal
- Protein
- 32.7 g
- Carbohydrate
- 37.2 g
- of which sugars
- 4.3 g
- Fat
- 31.2 g
- of which saturates
- 10.2 g
- Fibre
- 13.1 g
- Salt
- 2.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the diced lamb shoulder for 6-8 minutes.
- 2
Add the onion and garlic cloves and cook for 6 minutes until softened.
- 3
Stir in the tomato purée, smoked paprika and bay leaves and cook for 1 minute.
- 4
Pour in the lamb stock, cover and simmer for 1 hour until the lamb is tender.
- 5
Stir in the tinned chickpeas and simmer, uncovered, for 15 minutes.
- 6
Season with salt and black pepper before serving.
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