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Chickpea Stew With Kofte Recipe

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Chickpea Stew With Kofte Recipe

I have a recipe today that will boost the standart chickpea stew. When combined with meatballs, the chickpea dish is no longer a classic winter dish, it becomes a heavy, highly praised dish when prepared for the guests.

In my opinion, the classic chickpea stew is actually a wonderful guest meal. So I would be very happy if it was prepared for me. But I’m also aware that in Turkey you should meat dishes for the guests. Does the chickpea beef stew meet this criterion? This depends on the closeness of the guests. If you invite very close friends or family, they welcome it, but still a lot of supportive dishes are needed with the stew. The chickpea stew that you can host more important guests is this chickpea stew with kofte.

Everyone loves chickpea stew and it contains meat, and this meat is used in a way that not everyone does. In addition to making the stew look more elegant, it also gives a topic to talk about.

You can prepare a Turkish style guest menu with chickpea stew with kofte together with rice pilaf, pickled cabbage, fettush salad and carrot salad with yogurt.

Enjoy the recipe…

Chickpea Stew With Kofte Recipe

Ingredients:

  • 2 cups dry chickpeas,
  • 1 onion, chopped,
  • 1 tablespoon of tomato paste,
  • 5 tablespoons of olive oil,
  • Water,
  • 1 teaspoon of dried mint,
  • Salt.

For kofte (meatballs);

  • 250 g ground beef,
  • 1/2 onion (grated),
  • 1 small egg,
  • 3 tablespoons of bread crumbs,
  • 1 handful of parsley (finely chopped),
  • 1 teaspoon of salt,
  • Cumin with the tip of a teaspoon,
  • Pepper with the tip of a teaspoon,
  • 4 tablespoons of olive oil.

Preparation:

  1. Wash the chickpeas well and add enough warm water to cover and soak overnight,
  2. Heat the olive oil in a pressure cooker, add the chopped onion and stir fry until tender,
  3. Add tomato paste and stir fry until smells good,
  4. Drain the chickpeas and add them to the pot,
  5. Add enough water for 2 fingers above the chickpeas,
  6. Cover the lid and cook about 25 minutes (or better use the time period you generally use to cook chickpeas),
  7. Meanwhile, take all the ingredients for the meatballs, except oil, into a deep bowl,
  8. Knead until all the ingredients are merged well,
  9. Make hazelnut-sized meatballs from the mortar,
  10. Heat the olive oil in a pan, add the meatballs and shake the pan until all sides are browned to prevent them from sticking to each other,
  11. Add the meatballs to the cooked chickpeas,
  12. Add salt and simmer for another five minutes,
  13. Add the mint, mix and remove from heat.

Bon Appetit…

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