Etli Nohut — Turkish Chickpea and Beef Stew

Cover the dried chickpeas with 1000 ml cold water and leave to soak for 8 hours or overnight.

Drain off the soaking water, rinse the chickpeas, cover with 900 ml fresh water and cook for about 40 minutes, until almost tender; drain in a colander.

Heat the oil in a heavy-bottomed pot, add the cubed beef and sear for about 7 minutes, until the meat changes color and turns lightly golden.

Add the finely chopped onion and cook for 3 minutes until translucent. Stir in the tomato paste and sweet paprika and cook for another 2 minutes.

Pour in 700 ml hot water, add salt and black pepper, stir and bring to a boil.

Add the cooked chickpeas, cover the pot and simmer over low heat for 45–60 minutes, until the beef is tender and the sauce has thickened. Add a little more hot water if needed.

Serve the etli nohut hot, ladled with the sauce from the pot.