This is a veganized version of the chickpea stew, also called „Nohut Yemeği“ in Turkish, that is quite
easy to make. It’s the perfect comfort food that reminds me of my childhood. The chickpea stew is spicy and best served with rice, lots of
fresh herbs and a tablespoon of (plantbased) yogurt.
Turkish rice, also called “Pilav,” tastes very hearty and is the perfect addition to any rice-dish in my
opinion. This recipe inspired by my mom’s traditional one is easy to make and foolproof.
Wien und Umgebung
Wien, Salzburg und Umgebung, Teile von NÖ und Burgenland
Soak chickpeas in water overnight (at least 10 hours) and cook for 1,5—2 hours until they are
soft. Alternatively, you can use canned chickpeas. Drain the chickpeas.
Finely dice the onion and garlic cloves. Cut the green chili peppers into thin slices.
Heat up the oil in a pot or pan and cook the chili peppers for 5 minutes on medium high heat.
Add the onions and fry for around 5 more minutes until fragrant. Add the garlic after that so
it doesn’t burn and fry for 1-2 minutes.
Add tomato paste and cook until it’s toasted. Then add your drained chickpeas.
Add chili flakes then pour hot water into the pot and bring to a boil, then reduce the heat , cover and let it simmer for
around 25 minutes. In the meantime you can prepare your rice.
For the Pilav:
Wash the rice repeatedly until the water is clear.
In a pot or pan with a lid heat up oil and fry the Vermicelli noodles with the salt until they are
golden brown and fragrant. Then add the washed, drained rice and fry for 2 more minutes
Pour the hot water into the pot and bring it to a boil. Then turn down the heat to low and put on a lid. Very important: Don’t take off the lid while it’s
cooking! Let the rice simmer on low heat for about 20 minutes. If you want, you can stir in a
piece of butter at the end.
Serve the chickpea stew with pilav, optionally a tablespoon of (plantbased) yogurt and fresh parsley.
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