Chickpeas with Lamb – Etli Nohut – Turkey

This dish tastes particularly strong if you heat Sucuk (Turkish garlic sausage) with it.

Rinse the chickpeas after they have cooled down and soak them in enough water for one night.

A day later do the peas in the soaking water for about 15 min.

Rinse the lamb, dry it and cut it into bite-sized pieces. Peel and finely dice the onions. Rinse the peppers, remove the stalk and the seeds with the ribs. Cut the peppers

into small pieces. Blanch (scald) the tomatoes, remove the skin and roughly dice the flesh.

Heat the butter in a saucepan and sauté the meat and onions. Add the peppers and tomatoes and sauté briefly.

Pour the chickpeas into a sieve and add to the meat. Add about a quarter of a liter of water and mix well. Season with salt, pepper

paprika powder and cayenne bell pepper. Cook the dish for about 35 minutes.

Author’s rating: Easy.

hours, duration of preparation 1 1/2 hours

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