Chickpeas with Chicken (Tavuklu Nohut)

Here is a nutritious recipe full of protein. Chickpeas by themselves are full of protein, so for vegetarians, the chicken can be omitted from the recipe and you can still have a tasty and nutritious dish! Chickpeas with chicken or beef are very common in Turkish cuisine; sometimes they are saucy, sometimes on the drier side. Feel free to experiment with different spices and meats.


1 ½ cup chickpeas
1 small onion (chopped fine)
2 cloves garlic (chopped fine)
4 skinless, boneless chicken breasts (cubed)
2 tbsp olive oil
2 tsp tomato paste
2 ½ tsp red pepper paste
½ tsp cumin
¼ tsp ground black pepper
¼ cup fresh parsley (chopped)
2 tsp salt (adjust to your taste)
1 ½ cups water


Soak chickpeas overnight. Drain and boil in a pot for about 30 minutes. They should be soft, but not mushy after boiling.

In a large pot, heat olive oil on medium heat. Saute chicken cubes until they start to take whitish color. Add onions and garlic and sauté for 3-4 minutes. Add chickpeas and sauté for approximately 6 minutes.

Add salt, cumin, black pepper to the pot. Dissolve the tomato and red pepper pastes in water. Add to the pot. Stir the ingredients in the pot and cook covered on medium heat for approximately 40 minutes. Make sure the chickpeas are soft to eat.

Sprinkle the chopped parsley on top and serve.

White Beans with Beef (Etli Kuru Fasülye)

The past couple of weeks have been hectic and the next few weeks are not looking good either. I apologize for those of you who wrote comments, for not publishing them in a timely manner. As always, thank you for stopping by. I am not completely back, but I wanted to post this recipe before the weather warms up.


This is one of the most popular dishes in Turkey. Traditionally, it is served with pilaf, onion or/and pickles. It tastes best in cool weather. Enjoy!

3 cups white beans
1 small onion (chopped finely)
1 1/3 lb sirloin steak or any other meat cut you prefer (cut in cubes)
2 tbsp tomato paste
1 tbsp red pepper paste
2 tbsp olive oil
½ tsp black pepper
3 1/2 tsp salt
8 cups water

Soak beans overnight. Drain and boil in a large pot for about 40-45 minutes or until the beans are slightly soft. Depending on the type of beans and the stove you use, this time could vary; so make sure to check the softness of the beans before removing from stove.
After removing from heat, drain the beans.

In a pan, cook the beef without oil until it takes brownish color and dispose of the juices that are released. In a large pot, heat olive oil. Add the already cooked meat to the oil. Add the onions and sauté until transparent. Add the beans and stir. Dissolve the tomato paste and the red pepper paste in the 8 cups water. Pour on the beans. Add salt and pepper and cook on medium heat for about 20 minutes. Lower the heat and cook another 10-15 minutes. Make sure the beans are soft, but not mushy prior to removing from heat. Serve hot with rice or bulgur pilaf and some warm bread.