A classic recipe: Tender beef chickpea stew

A classic of home cooking, this "etli nohut" (chickpea stew with meat) is presented as a hearty and comforting dish, especially suited for colder months and large gatherings. The recipe emphasizes the use of large, pre-soaked chickpeas and tender beef, simmered in a rich, tomato-paste-based sauce. The aroma that fills the house upon opening the lid is described as familiar and comforting, evoking a sense of nostalgia for home-cooked meals.

The ingredients list includes 2 cups of chickpeas, 350 grams of beef cubes (preferably with some fat for flavor), one large onion, 1.5 tablespoons of tomato paste, half a tablespoon of pepper paste, 2 tablespoons of butter, 2 tablespoons of vegetable oil, salt, and optional red pepper flakes. The instructions begin with draining and rinsing the pre-soaked chickpeas, followed by a 15-20 minute pre-boiling to remove foam and reduce gas. The beef is then browned in a pot before adding butter and finely chopped onions, which are caramelized.

Tomato and pepper pastes are added and sautéed until fragrant, followed by red pepper flakes to color the oil. The pre-boiled chickpeas are then incorporated, stirred gently to coat them in the sauce. Hot water is added to cover the ingredients by about 3-4 inches. The stew is then slow-cooked, either in a pressure cooker for 25-30 minutes or a regular pot for about an hour, until the chickpeas are tender and the sauce has thickened. Salt is added in the last 10 minutes of cooking. The dish is recommended to be served hot.