Beef and Chickpea Stew

1 day before cooking, sort and rinse 500 g of chickpeas, then place them in a pot and cover with water. After soaking for 1 day, add a little more water to the pot and boil the chickpeas. Once they are cooked, drain them through a colander.

Rinse 300 g of diced beef and cook it over low heat in its own juices. Dice 1 onion and sauté it together with half a tea glass (about 50 ml / 3 tbsp) of vegetable oil. Add 1.5 tablespoons of salça (Turkish tomato/pepper paste), stir, then add the chickpeas. Cover with water, season with salt and Aleppo pepper flakes. Cook over low heat until the chickpeas are tender. Enjoy your meal.

About This Recipe

Chickpeas are one of the indispensable legumes of Turkish cuisine. The southeastern region of our country is known as their homeland. According to some historical sources, chickpeas were cultivated in this region 7,000–7,500 years ago. In addition to being rich in starch and nitrogen, they are also a valuable source of plant-based protein, B vitamins, iron, calcium, phosphate, and phosphorus. Experts say that chickpeas should be eaten at least once a week, and that doing so can boost your libido and energy.

Chickpeas are heart-friendly. They reduce the risk of heart disease. They help alleviate hot flashes in menopausal women. They ease the digestive system and relieve constipation. They strengthen memory and are known to facilitate learning, especially in children. They regulate cholesterol levels and are a natural energy source. Thanks to their phosphorus content, they help strengthen bones and teeth. They also help ward off depression — consuming chickpeas regularly 1–2 times a week has a direct positive effect on happiness hormones. They strengthen the immune system, help regulate blood pressure, prevent diabetes, and inhibit the growth of harmful bacteria in the intestines.

Such a special food should never be missing from our table. Whether it appears as a Sautéed Chickpeas recipe or as today's Beef and Chickpea Stew — bon appétit…