Meatless Carrot Chickpeas Recipe
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:
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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.
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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.
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Drain and rinse the boiled chickpeas and peel off their skins by rubbing them gently between a paper towel.
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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.
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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.
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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.
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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!
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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!
90 Min
