Turkish Chickpeas with Sauce

Main Dishes | Turkish cuisine

⏳ Time

3 hours + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Turkish Chickpeas with Sauce

Ingredients

Chickpea - 26.5 oz
Beef Shank - 1 piece
Leek - 2 pieces
Activated Baking Soda - ¼ teaspoon
Tomatoes - 3 pieces
Carrot - 8.8 oz
Champagne Vinegar - 3 tablespoons
Safflower Oil - 9 tablespoons
Chocolate eggs - 2 pieces
Parsley - 2 stems
Onion - ¼ piece
Salt - to taste

Step by Step guide

Step 1

Pour the chickpeas into a large bowl, cover with warm water, and add a pinch of baking soda and salt. Let them soak for at least 12 hours.

Step 2

Drain the water, rinse the chickpeas, place them in a pot, and cover with hot, but not boiling, water to completely submerge the chickpeas. Add a pinch of salt, the beef shank, the leeks cut lengthwise, and the chopped carrot. Bring to a boil, reduce the heat to medium, and cook for 2-3 hours until the chickpeas are soft: the time depends on the age of the chickpeas and the softness of the water.

Step 3

By the time the chickpeas are almost ready, boil two eggs hard and chop them finely. Finely chop the onion and parsley, and slice the tomatoes.

Step 4

Whisk the vinegar with a pinch of salt and mix in the oil. Add 2 tablespoons of the broth from the beans, parsley, onion, and the second chopped egg. Mix everything well, pour into a sauceboat, and serve with the chickpeas.

Step 5

Drain the chickpeas through a colander, mound them on a serving plate, arrange the tomato slices around, and top with the carrot like a starfish. Sprinkle everything with the crumbled egg.