Turkish Chickpea Stew (Olive Oil Chickpeas)
This is Turkish comfort food at its simplest: tender chickpeas simmered in a savory base of golden onions, tomato and pepper paste, butter and olive oil. The texture is soft and creamy inside with a rich, slightly tangy sauce. Serve it on cold evenings or any weeknight when you want a healthy, filling meatless dinner.
- Prep time
- 15 min
- Cook time
- 20 min
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Medium
Instructions
-
1
Soak the chickpeas in plenty of water overnight.
-
2
The next day, drain and rinse the chickpeas.
-
3
Chop the onion into bite-size pieces.
-
4
Heat the butter and olive oil in a pot, add the onion, and sauté until softened.
-
5
Stir in the tomato and pepper paste and cook for a minute or two to deepen the flavor.
-
6
Add the chickpeas, sauté for a few minutes, then pour in enough water to cover. Simmer until tender.
-
7
Season with salt and black pepper once the chickpeas are cooked, and serve hot.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Overnight soaking softens the chickpeas and cuts the cooking time significantly.
- Add about 1 teaspoon of baking soda to the soaking water for extra-tender chickpeas.
- Stir in bite-size beef or chicken pieces with the onions if you want a heartier version.
- A pressure cooker shortens the simmer to roughly 15-20 minutes.
- Taste the cooking liquid before adding salt — it seasons the whole pot.
Serving suggestions
- Serve over rice pilaf or bulgur pilaf.
- Spoon into bowls with plenty of sauce and warm crusty bread for dipping.
- Add a simple chopped salad and a wedge of lemon on the side.
Substitutions
- Instead of red pepper paste: extra tomato paste plus a pinch of paprika.
- Instead of dried chickpeas: 4 cans (about 5 cups) canned chickpeas, rinsed; simmer just 10 minutes.
- Instead of butter: 2 additional tablespoons olive oil for a fully dairy-free dish.
- Instead of dried herbs of black pepper: a pinch of red pepper flakes for heat.
Frequently asked questions
Do I have to soak the chickpeas overnight?
It's strongly recommended — soaked chickpeas cook faster and more evenly. For a quick soak, cover with boiling water, rest 1 hour, then cook.
How long does the stew keep?
Up to 4 days refrigerated in an airtight container. It also freezes well for up to 3 months.
Can I make it with canned chickpeas?
Yes. Use about 4 cans, skip the soaking, and simmer only 10 minutes so they don't turn mushy.
What does pepper paste add?
It gives the sauce a mild sweetness and gentle heat that tomato paste alone can't provide. Use double tomato paste if you can't find it.
Can I add meat to this stew?
Yes — brown bite-size beef or chicken with the onions before adding the paste and chickpeas.
Reviews and questions
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