Hearty Meat and Chickpea Stew in Tomato Sauce

A hearty dish — both the first and the second at the same time!!! In the original recipe this dish was called Etli nohut. This is something between the first and second course; in general, you can choose the consistency to your taste. The original recipe actually used lamb, but since I couldn’t find it, I used beef; in general, I think pork would work here too. The dish turned out very tasty, aromatic, satisfying. Try it, I hope you like it!
cook time: 1h 30 min
Lucas Halstead
Hearty Meat and Chickpea Stew in Tomato Sauce

Nutrition Facts (per serving)

170
Calories
8g
Fat
13g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Chilli to taste
Tomatoes (tomatoes in their own juice) 400 g
Salt to taste
Beef 400 g
Bulb onions 2 pc
Vegetable oil 5 tbsp
Dry spices (dried herbs — oregano, basil, thyme) to taste
bell pepper 1 pc
Chickpeas 250 g

Recipe instructions

Step 1

Step 1
Pre-soak the chickpeas overnight in cold water. Boil for 30-40 minutes until soft.

Step 2

Step 2
Cut the meat into small pieces

Step 3

Step 3
Heat vegetable oil in a frying pan and fry the meat in small portions until golden brown.

Step 4

Step 4
Meanwhile, chop the onion, garlic, bell pepper and chili.

Step 5

Step 5
Place the fried meat in a separate container, place the vegetables in the pan and fry for a few minutes. (I drain the excess fat after frying the meat, but you do as you are used to).

Step 6

Step 6
Add meat to the vegetables, mix, add dry herbs and simmer for 5-10 minutes.

Step 7

Step 7
Grind the tomatoes in their own juice in a blender (instead of canned tomatoes, you can use fresh ones, just remove the skin first, or just take 1.5 tablespoons of tomato paste). Add tomatoes to the meat, pour in 1 tbsp. water and simmer for about 30 minutes.

Step 8

Step 8
Simmer over low heat until the meat is soft.

Step 9

Step 9
Add the chickpeas and simmer for another 20 minutes (in general, in this case, you will decide by the softness of the meat). Add salt and pepper. And we select the consistency, this dish is something between the first and second, so if you want it thicker, boil it more, or vice versa, add more liquid. Bon appetit.

Additional rubrics

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