The recipe for Nohut yemegi or chickpea soup
For those of you who love Turkey, I will let you enter more and more into the world of Turkish culinary habits with this recipe of nohut yemeği. Legumes are widely used in cooking and this chickpea-based recipe is a Turkish specialty that can have many variations. Potatoes, carrots or vegetables may be added.
The ingredients to cook it
Here are the ingredients needed for the nohut yemeği recipe.
- 250 grams of dried chickpeas
- 1/2 red onion
- 100 grams of olive oil
- One minced clove of garlic
- 1 tablespoon with a mix of mint, oregano and cumin
- Tomato paste (one and a half tablespoons)
One variant of this dish, if you like it, is to add carrot cut into slices and cubed pieces of potatoes.
How to prepare nohut
When it comes to cooking dried chickpeas, you will surely know that you need to let them soak overnight. The next day we drain the chickpeas and put them in a large pot with cold water and bring it to a boil.
When it comes to a boil, lower the heat and cook for about 1 hour. After 1 hour, they must be drained and rinsed with cold water (this gesture allows you to remove the skin of the chickpeas).
Now let’s start the actual preparation of the nohut yemeği. Chop the onion (or grate it) and add the oil, garlic, a spoonful of spices and sauté for 5 minutes.
Now add the tomato paste, the chickpeas and mix for a couple of minutes, then add some water to cover all the chickpeas. Season with salt and pepper.
Bring to a boil and let it cook for another half hour (during this stage we can add carrots and/or potatoes if you want). If necessary, add more water.
Our nohut yemeği is ready! Let’s serve it in bowls accompanied by… pide bread! Of course!