Chickpeas with Stew Lamb or Beef | Turkish Eats

This dish is one of the cornerstones of Turkish home cooking.  It is similar to the Indian Chana Masala, the main difference being the meat cubes cooked with the chickpeas in the Turkish version.  It does not have any of the spices put in the Indian version either. This is a simple dish but its sophistication lies in its simplicity.


  • 2 cups chickpeas, soaked in water overnight
  • 1.5 lbs lamb or beef, cut into 1/2 inch cubes
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, chopped
  • 3 tablespoons butter
  • 2 teaspoons salt


  1. Put the chickpeas in your pot, add enough water to cover them, set the heat to high and bring the pot to a boil.  Discard the water, set it aside.
  2. Start boiling some new water in a kettle.
  3. Sautee the onions in butter at medium heat until they are translucent.
  4. Add the meat, raise the heat to high and continue sauteing for a few more minutes, set aside.
  5. Combine the chickpeas, the sautéed onions and meat, chopped tomatoes, salt and enough water to go 2 inches above the surface of the chickpeas.
  6. Bring the pot to a boil, reduce the heat to low and simmer for about 2 hours.  In a pressure cooker, 35 minutes is sufficient to cook the meat and the chickpeas.
  7. Definitely serve with classic Turkish "White" rice pilaf and dill pickles.

© Mehmet Ozturk 2017