Garbanzos AL Estilo Turco Deliciosos! Una Comida Que Alimenta EL Cuerpo Y EL Alma ¡Y Rinde Mucho
GARBANZOS AL ESTILO TURCO DELICIOSOS! UNA COMIDA QUE ALIMENTA EL CUERPO Y EL ALMA ¡Y RINDE MUCHO! is a medium Turkish recipe that serves 4. 452 calories per serving. Recipe by Recetas de Esbieta on YouTube.
Prep: 16 hrs 15 min | Cook: 2 hrs 42 min | Total: 19 hrs 12 min
Cost: $8.42 total, $2.11 per serving
Ingredients
- 250 g Dried Chickpeas (Soak in cold water overnight (16‑24 h), then drain and rinse)
- 1.2 L Water (For simmering; add an extra 150‑200 ml if needed during cooking)
- 500 g Veal or Lamb Meat (Cut into bite‑size cubes; halal, preferably grass‑fed)
- 2 tbsp Olive Oil (For browning the meat)
- 1 medium Onion (Peeled and sliced)
- 1 piece Green Bell Pepper (Twisted variety, sliced)
- 3 halves Small Hot Peppers (Optional; adds color and mild heat)
- 2 tsp Chorizo Pepper Pulp (If unavailable, omit or replace with smoked paprika)
- 1.5 tbsp Tomato Paste (Can substitute with fresh or fried tomatoes, blended)
- 1 pinch Salt (To taste)
- 1 pinch Dried Basil (Optional)
- 1 pinch Dried Thyme (Optional)
- 1 pinch Dried Mint or Wild Mint (Optional; adds fresh herbal note)
Instructions
Soak Chickpeas
Place the dried chickpeas in a large bowl, cover with cold water and let soak for at least 16 hours (up to 24 hours).
Time: PT16H
Prepare Vegetables
Drain and rinse the soaked chickpeas. Peel and slice the onion, slice the green bell pepper, and halve the small hot peppers (if using).
Time: PT10M
Brown the Meat
Heat 2 tbsp olive oil in the large pot over medium‑high heat. Add the meat cubes, searing each side until nicely browned, about 5 minutes per side. Allow the released liquid to evaporate before turning the meat.
Time: PT10M
Temperature: Medium‑high heat
Sauté Onion and Pepper
Reduce heat to medium, add the sliced onion and green pepper to the pot. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5‑7 minutes.
Time: PT7M
Temperature: Medium heat
Add Spices and Tomato Paste
Stir in the chorizo pepper pulp, tomato paste, pinch of salt, basil, thyme and mint. Cook for another 5 minutes to let the flavors meld.
Time: PT5M
Temperature: Medium heat
Add Water and Bring to Boil
Pour in 1 liter of water, increase heat to high and bring the mixture to a rolling boil.
Time: PT5M
Temperature: High heat
Simmer with Chickpeas
Add the drained chickpeas, return to a boil, then reduce to a gentle simmer. Cover partially and cook for 1 hour 40 minutes, stirring occasionally.
Time: PT1H40M
Temperature: Low simmer
Final Tenderizing
After the initial simmer, test the chickpeas and meat. If they need more softness, add another 150‑200 ml of water and continue simmering for 30 minutes, uncovered.
Time: PT30M
Temperature: Low simmer
Finish and Serve
Turn off the heat, let the stew rest for 5 minutes. Serve hot, optionally over rice or with crusty bread.
Time: PT5M
Nutrition Facts
- Calories
- 452
- Protein
- 28g
- Carbohydrates
- 12g
- Fat
- 14g
- Fiber
- 3g
Dietary info: Halal, Gluten-Free, Dairy-Free, Nut-Free
Ingredient Substitutions
- Instead of Dried Chickpeas: Canned chickpeas (1½ cups, rinsed)
- Instead of Veal or Lamb Meat: Goat meat, Beef stew meat
- Instead of Olive Oil: Vegetable oil, Sunflower oil
- Instead of Onion: Shallot
- Instead of Green Bell Pepper: Any green bell pepper
- Instead of Small Hot Peppers: Red pepper flakes, Chili powder
- Instead of Chorizo Pepper Pulp: Smoked paprika
- Instead of Tomato Paste: Crushed tomatoes
- Instead of Dried Basil: Fresh basil
- Instead of Dried Thyme: Oregano
- Instead of Dried Mint or Wild Mint: Dried parsley
Equipment Needed
- Large Pot (Dutch Oven)
- Knife
- Cutting Board
- Wooden Spoon
- Measuring Spoons
- Measuring Cups
- Colander
- Ladle
Critical Steps — Do Not Skip
- Soaking the chickpeas overnight is essential for a creamy texture
- Browning the meat and allowing the released water to evaporate develops deep flavor
- Simmering the stew gently for at least 1 hour 40 minutes ensures both meat and chickpeas become tender
Chef Tips from the Video
- Soak chickpeas with a pinch of baking soda to speed up softening
- Brown the meat in batches for a deeper crust
- Add the dried herbs at the end of cooking to preserve their aroma
- A splash of lemon juice just before serving brightens the flavors
Troubleshooting
Chickpeas are still hard after the cooking time
Continue simmering, adding a little more water every 10 minutes until they soften.
Meat is tough
Cook longer on low heat or use a pressure cooker; ensure the pot stays covered to retain moisture.
Stew is too watery
Uncover the pot and simmer for an additional 10‑15 minutes to reduce the liquid.
Stew is too thick
Stir in a little warm water or broth until desired consistency is reached.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in portion‑size bags for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The stew freezes beautifully; portion and freeze in zip‑top bags
- Reheat gently on the stove, adding a splash of water if it looks thick
- For a quicker version, use a pressure cooker: brown meat, then pressure cook with chickpeas for 35 minutes.
Frequently Asked Questions
What is the cultural significance and history of Turkish Meat and Chickpea Stew in Turkish cuisine?
Turkish meat and chickpea stews, known as "nohutlu et yahnisi," have long been a staple of Anatolian home cooking, combining affordable legumes with locally raised meat to create a nourishing, communal dish often served during family gatherings and winter months.
What are the traditional regional variations of Turkish Meat and Chickpea Stew within Turkey?
In the Aegean region the stew may include olive oil and fresh herbs, while in Central Anatolia lamb is favored and the broth is often spiced with cumin and paprika. Some coastal versions add tomatoes and a splash of lemon juice for brightness.
How is Turkish Meat and Chickpea Stew traditionally served in Turkey?
It is traditionally served hot in a shallow bowl, accompanied by plain rice or crusty bread, and sometimes garnished with fresh parsley or a drizzle of extra‑virgin olive oil.
On what occasions is Turkish Meat and Chickpea Stew traditionally prepared in Turkish culture?
The stew is popular for everyday family meals, but it is also prepared for festive occasions such as Ramadan evenings, winter holidays, and communal gatherings where a warm, filling dish is appreciated.
How does Turkish Meat and Chickpea Stew fit into the broader Turkish cuisine tradition?
It exemplifies the Turkish culinary principle of balancing protein, legumes, and aromatic herbs in a single pot, reflecting the cuisine’s emphasis on hearty, flavorful, and resource‑efficient dishes.
What are the authentic traditional ingredients for Turkish Meat and Chickpea Stew versus acceptable substitutes?
Authentic ingredients include halal veal or lamb, dried chickpeas, olive oil, onion, green pepper, chorizo‑style pepper pulp, tomato paste, and dried herbs like basil, thyme and mint. Acceptable substitutes are beef stew meat, canned chickpeas, smoked paprika for chorizo pulp, and fresh herbs in place of dried ones.
What other Turkish dishes pair well with Turkish Meat and Chickpea Stew?
It pairs beautifully with Turkish pilaf (şehriye pilavı), a simple cucumber‑yogurt salad (cacık), or a side of grilled eggplant (patlıcan kebabı).
What makes Turkish Meat and Chickpea Stew special or unique in Turkish cuisine?
The combination of creamy, slow‑cooked chickpeas with richly browned meat and the subtle heat from chorizo‑style pepper pulp creates a depth of flavor rarely found in quicker stews, making it a comforting yet sophisticated dish.
What are the most common mistakes to avoid when making Turkish Meat and Chickpea Stew?
Common mistakes include skipping the overnight soak (resulting in hard chickpeas), overcrowding the pot when browning meat (preventing proper caramelization), and cooking over high heat which can toughen the meat and cause the broth to evaporate too quickly.
Why does this Turkish Meat and Chickpea Stew recipe use chorizo pepper pulp instead of regular paprika?
Chorizo pepper pulp adds a nuanced, slightly smoky heat and a faint fruity note that regular paprika cannot provide, enhancing the stew’s complexity while still allowing the herbs to shine.
Can I make Turkish Meat and Chickpea Stew ahead of time and how should I store it?
Yes, the stew improves after resting. Cool it to room temperature, then refrigerate in an airtight container for up to 4 days or freeze in portion‑size bags for up to 3 months. Reheat gently on the stove, adding a splash of water if needed.
What does the YouTube channel Recetas de Esbieta specialize in?
The YouTube channel Recetas de Esbieta specializes in easy‑to‑follow Mediterranean and Middle‑Eastern home‑cooking videos, focusing on authentic flavors, halal‑friendly ingredients, and budget‑conscious meals for everyday cooks.
How does the YouTube channel Recetas de Esbieta's approach to Turkish cooking differ from other Turkish cooking channels?
Recetas de Esbieta emphasizes halal sourcing, uses readily available ingredients in Spanish‑language markets, and often includes cost‑saving tips and freezer‑friendly methods, whereas many Turkish channels focus on regional authenticity without addressing halal or budget considerations.
Last updated: November 11, 2026
