Turkish chick pea stew

This delicious dish can, with some good bread, make a meal in itself. It can also be a luxurious side dish for grilled lamb. The dish improves on sitting, so I suggest making it in the morning and reheating for dinner.

Note 1: Pomegranate molasses can be found in middle eastern markets. It has many uses and keeps essentially forever, it’s worth having on hand. Substitute 1/2 TB of brown sugar if needed.

Note 2: You may use two 14 oz cans of chick peas instead, but cooking your own gives better results.

1/2 lb dried chick peas
3 TB oil, preferably olive
2 onions, peeled and sliced into thin half-rings (1-1/2 to 2 c)
5 cloves garlic, peeled and sliced
2 tsp cumin seeds
1 tsp fennel seeds
1 TB pomegranate molasses
1 TB white wine or sherry vinegar or lemon juice
1-14 oz can diced or crushed tomatoes
1/2 tsp sweet paprika
1/4 tsp cayenne pepper
4 oz raw spinach or kale
1/4 c each coarsely chopped flat-leaf parsley and mint

Cook chick peas per package directions and drain, reserving liquid. Can be done a day ahead.

Toast cumin and fennel seeds in a dry saute pan until fragrant. Allow to cool then crush.

Wash greens and slice into 1 inch strips. If using kale, you may want to remove any tough ribs and stems first. Set aside.

Heat oil in a heavy saucepan and cook onions over medium high heat until soft. Add garlic and crushed seeds and continue to cook, stirring frequently, until onion starts to brown slightly, perhaps 5 minutes.

Lower heat. Add tomatoes with their juice, molasses, vinegar, paprika, and cayenne, simmer and stir for about 10 minutes. Add the chick peas, greens, and a big pinch of salt. Add enough bean cooking water to get the desired stew-like consistency. Simmer slowly, stirring now and then, for about 30 minutes.

Check for salt and add if needed. Stir in the chopped herbs and you’re done.

Explore posts in the same categories: Ethnic, Stews, Vegetarian

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