🍲 Etli Nohut (Turkish Chickpea and Beef Stew)
Etli nohut is a Turkish home-style stew of chickpeas and small pieces of beef simmered with onion and tomato. The chickpeas turn soft and creamy, and the broth is light, savoury and slightly tangy. It is traditionally served with plain rice pilaf and pickles.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 250 g dried chickpeas, soaked overnight
- 300 g beef, cut into small cubes
- 1 large onion, chopped
- 2 tomatoes, grated (or 1 tbsp tomato paste)
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and black pepper
- 1 litre hot water
Method
- Boil the soaked chickpeas for 40 minutes until almost tender; drain.
- Brown the beef in the oil in a heavy pot, then add the onion and cook until soft.
- Stir in the tomatoes and paprika and cook for 3 minutes.
- Add the chickpeas and hot water, season, and simmer covered for 40–50 minutes until the meat and chickpeas are tender.
- Rest for 10 minutes before serving.
How to make it lighter
- Use lean beef and skim off any fat from the surface.
- Serve a smaller portion of rice, or skip it — the chickpeas are already filling.
- Add pickles or a tomato salad on the side for volume.
History
Chickpea stews with meat are an everyday staple of Turkish home cooking and of esnaf lokantası, the simple tradesmen's restaurants. Etli nohut paired with rice is often described in Turkey as one of the country's most typical comfort meals.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Etli Nohut (Turkish Chickpea and Beef Stew) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →