Go Back
Turkish Beef Stew

Turkish Chickpea Stew Recipe

This authentic Turkish Chickpea Stew Recipe, also known as Etli Nohut, is a hearty Turkish main dish made with tender beef, creamy chickpeas, onion, tomato paste, and simple spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine Turkish
Servings 4 servings
Calories 420 kcal

Ingredients
  

  • 600 g beef chuck or stewing beef cut into bite-sized cubes
  • 2 cups cooked chickpeas about 320 g
  • 1 large yellow onion finely diced
  • 1½ tablespoons Turkish tomato paste
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon red pepper flakes optional
  • 3½ cups hot water or unsalted beef stock

Optional if using dried chickpeas:

  • 1 cup dried chickpeas soaked overnight and cooked until almost tender

Instructions
 

  • Prepare the chickpeas
  • If using dried chickpeas, soak them overnight in plenty of cold water. Drain, rinse, and cook until almost tender before adding them to the stew. If using canned chickpeas, rinse and drain them well.
  • Brown the beef
  • Heat olive oil and butter in a large heavy-bottomed pot over medium heat. Add the beef cubes in a single layer and brown them on all sides. Do not stir too often at the beginning so the meat develops flavor.
  • Cook the onion
  • Add the diced onion to the browned beef. Cook for 6–8 minutes until softened and lightly golden.
  • Fry the tomato paste
  • Add the tomato paste, paprika, and optional red pepper flakes. Cook for 2–3 minutes, stirring often, until the tomato paste darkens slightly and loses its raw taste.
  • Add the liquid
  • Pour in the hot water or beef stock. Scrape the bottom of the pot to release the browned bits. Add salt and black pepper.
  • Slow cook the beef
  • Bring to a gentle simmer. Cover the pot and cook over low heat for 60–75 minutes, or until the beef is fork-tender.
  • Add the chickpeas
  • Add the cooked chickpeas and stir gently. Simmer uncovered for another 20–25 minutes so the chickpeas absorb the flavor of the broth.
  • Adjust consistency
  • If the stew is too thick, add a little hot water. If it is too thin, simmer uncovered until it reaches your preferred consistency.
  • Rest and serve
  • Let the stew rest for 5–10 minutes before serving. Serve warm with Turkish rice pilaf, cacık, and fresh bread.

Notes

Use beef chuck, shoulder, or stewing beef for the best texture.
Do not use lean steak; it can become dry during long cooking.
Dried chickpeas give the most authentic texture, but canned chickpeas work well for a faster version.
Always fry the tomato paste before adding water.
Add canned chickpeas near the end of cooking so they do not become mushy.
The stew tastes even better the next day.
Store leftovers in the refrigerator for up to 4 days.
Freeze in portions for up to 3 months.