Meatless Carrot Chickpeas Recipe

Meatless Carrot Chickpeas

Chickpeas are widely featured in the Mediterranean diet and Middle Eastern dishes. Chickpea, which was first grown in Anatolia 8000 years ago, is a rich source of protein, carbohydrates and fiber. In Turkish cuisine, chickpea, which is mostly preferred as a stewed dish, is cooked together with carrots, which is also a very useful winter vegetable, in this recipe, it is both very tasty and very healthy. Enjoy your meal!

Ingredients:

For: 4 People
Prep: 20 Min
Cook: 45 Min
Boiled Chickpeas ((Without Shell)) 2   Cup
Carrot (Medium size) 3   Qty
Dry Onion (Medium size) 2   Qty
Liquid Oil (Or Olive Oil) 1   Tbsp
Butter 2   Tbsp
Salt 1   Tsp (large)
Black Pepper 1   Tsp
Cumin 1   Tsp
Chili Pepper 1   Half Tbsp

Steps:

  1. Soak the chickpeas the night before. The next day, strain it and put it in a pot. Add enough cold water to cover it by 4-5 inches and put it on the stove on medium heat.
  2. Add 1 teaspoon of salt and 2-3 drops of lemon juice to the boiling water and close the lid. When the chickpeas start to boil, take them on low heat and boil for 35-40 minutes.
  3. Drain and rinse the boiled chickpeas and peel off their skins by rubbing them gently between a paper towel.
  4. Peel the onions and cut into 2. Chop the edible cubes. Peel and wash the carrots and pass them on the coarse side of the grater.
  5. Heat the oil and butter in a saucepan. Add the onions and 1 clove of finely chopped garlic and fry until they turn pink. Add the grated carrots and 1 tablespoon of tomato paste and simmer for 3-4 minutes.
  6. Add the boiled and peeled chickpeas with salt, pepper and chili peppers to the food mixture and mix. Add enough hot water to cover it by 4-5 inches. When it starts to boil, close the lid of the pot and put it on low heat.
  7. Check the food from time to time and cook for about 20-30 minutes and when the chickpeas become soft, remove from the fire. After resting for 5-10 minutes, serve preferably with rice or bulgur pilaf. Enjoy your meal!
  8. Check the food from time to time and cook for about 20-30 minutes and when the chickpeas are soft, remove from the fire. After resting for 5-10 minutes, serve preferably with rice or bulgur pilaf. Enjoy your meal!

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