Turkish Chickpea Stew with Lamb (Etli Nohut Yemeği) – Comfort Food Classic

A couple of weeks ago, I made a tangy and rich Chickpea Stew with Rhubarb and Jaggery, inspired by the Ottolenghi recipe. I shared a photo over on Instagram and later chatted with my Persian hairdresser about it. She told me rhubarb – or rivas in Persian – grows wild in the mountains there and is used in a much-loved dish called Khoresh-e Rivas, typically made with meat.

It turns out I’d made a Persian stew without knowing it! When my rhubarb plant revives later this spring, I’ll definitely try a new batch.

But back to my own kitchen: the rhubarb version wasn’t exactly a hit at home. My daughter pointed out, quite loudly, that I never make the Turkish chickpea stew with lamb—and claimed she’d never even tasted it from my hand. That didn’t sit right with me. A quick scroll through my photo library proved otherwise: I made it in December 2024. But clearly, it hadn’t made an impression…

So, I went back to it later that week—this time determined to make it one to remember. I’m sharing the recipe here both for you, and as proof to my family next time!

Turkish Chickpea Stew with Lamb (Etli Nohut Yemeği)

A true comfort food from my childhood, this Turkish-style chickpea stew is hearty, savoury, and beautifully simple. Serve it with buttery baldo rice or pilav for a satisfying meal.

Ingredients:

2 tablespoons olive oil

500g diced lamb (leg or shoulder)

1 onion, finely chopped

2 tablespoons tomato paste

1 teaspoon hot red pepper paste (biber salçası)

500ml water or stock

500g cooked chickpeas (or canned, drained)

Method:

1. Heat olive oil in a large pot. Add the lamb and onion. Sauté for about 10 minutes, stirring occasionally, until the lamb is browned on all sides.

2. Stir in the tomato paste and red pepper paste. Cook for 1–2 minutes until fragrant.

3. Add water or stock. Bring to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, or until the lamb is tender.

4. Stir in the chickpeas. Simmer uncovered for another 10 minutes to thicken slightly.

5. Serve hot, ideally with a side of fluffy, buttery baldo rice and a green salad or pickles.

Tips and Variations:

• You can substitute lamb with beef, or skip the meat entirely for a vegetarian version—just add more olive oil and a touch of cumin.

• If you use canned chickpeas, rinse and drain them well before adding.

• For a richer flavour, use beef or lamb stock if available.