Name: Chickpea & Sucuk Stew Sucuklu Nohut Yemeği
Cook time: 15 min
Yield: 2 Person(s)
Cuisine: Latin
Ingredients: 1, ,medium onion, cut fine; 1, Tablespoon ,Pepper paste (Biber şalçası); 1, Tablespoon ,Triple concentrate tomato paste (Domates şalçası); 1, Cup ,Water; 2 1/2, Cups ,Cooked chickpeas (500grams); 1/2, ,Kangal sucuk - Turkish spiced sausage; , ,Dried mint; , ,Strained yoghurt

Chickpea & Sucuk Stew Sucuklu Nohut Yemeği

(3 Reviews)

Warm, nourishing and made mostly with store-cupboard stables this simple quick-cook stew is both economical and speedy. Spicy Turkish sausage balanced with nutty chickpeas with a red pepper & tomato sauce.

Prep

5m

Cook

15m

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Category:	Meat 'Et' Beans & Peas
Seasons	All
Cuisine Type	Latin

Ingredients

Chickpea Stew

1 medium onion, cut fine
1 Tablespoon Pepper paste (Biber şalçası)
1 Tablespoon Triple concentrate tomato paste (Domates şalçası)
1 Cup Water
2 1/2 Cups Cooked chickpeas (500grams)
1/2 Kangal sucuk - Turkish spiced sausage

Optional

Dried mint
Strained yoghurt

Chickpea & Sucuk Stew Sucuklu Nohut Yemeği Directions

In a medium saucepan heat a little olive oil and fry the onions until softened.
Add the salças and a tablespoon of the water, stir through the onions and cook until loosened.
Add the remaining water and chickpeas and simmer for 10 to 15 minutes.
Heat a small frying pan until very hot, add the sucuk cubes and fry for a minute or two, turning to ensure all sides are cooked but do not let them burn.
Add the sucuk cubes to the saucepan with chickpea and stir through before placing in a large serving dish or individual bowls.
Return the frying pan to the heat and fry the sucuk slices for a minute on each side.
Top the chickpea stew with the sucuk slices, and sprinkle on the dried mint if using.
Serve. This Turkish chickpea dish works well with rice or bulgur pilaf, yoghurt and pickles.