Quick Recipe Version (TL;DR)
Quick Ingredients
- 500 g beef chuck or stewing beef, cut into 2.5 cm (1 inch) cubes
- 2 cups (400 g) dried chickpeas, soaked overnight and drained
or 3 x 400 g cans chickpeas, drained and rinsed - 2 large onions, finely chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil (or 2 tbsp olive oil + 1 tbsp butter)
- 2 tbsp tomato paste
- 1 x 400 g can crushed or pureed tomatoes
- 1 tsp ground cumin, 1 tsp sweet paprika, 1/4 tsp red pepper flakes (optional)
- 2 bay leaves, 1.5–2 tsp salt, 1/2 tsp black pepper
- 5 cups (1.2 L) hot water or beef stock
- Chopped fresh parsley, lemon wedges, rice or crusty bread, and plain yogurt for serving
Do This
- 1. If using dried chickpeas, soak overnight, then simmer in fresh water for 30–40 minutes until just tender; drain.
- 2. Pat beef dry and brown in hot oil in a heavy pot over medium-high heat, working in batches.
- 3. Soften onions in the same pot, then add garlic and cook briefly until fragrant.
- 4. Stir in tomato paste and spices; cook 1–2 minutes, then add canned tomatoes and bay leaves.
- 5. Return beef (and pre-cooked chickpeas, if using dried) to the pot; pour in hot water or stock to cover by about 2.5 cm (1 inch).
- 6. Bring to a simmer, cover, and cook gently for about 1.5–2 hours, until beef is very tender and chickpeas are soft and creamy.
- 7. Adjust salt, pepper, and thickness (simmer uncovered to reduce if needed), garnish with parsley, and serve hot with rice, bread, lemon, and yogurt.
Why You’ll Love This Recipe
- Deep, comforting flavor from slow-cooked beef, sweet onions, and a tomato-rich broth.
- Rustic, homestyle texture with tender chickpeas that soak up all the goodness.
- Uses simple, affordable ingredients that are easy to find in any grocery store.
- Perfect for feeding a family, weekly meal prep, or freezing for future cozy dinners.
Grocery List
- Produce: Onions, garlic, optional carrot, optional green bell pepper, fresh flat-leaf parsley, lemons.
- Dairy: Butter (optional), plain full-fat yogurt (for serving, optional).
- Pantry: Dried or canned chickpeas, beef chuck or stewing beef, olive oil, tomato paste, canned crushed tomatoes, ground cumin, sweet paprika, red pepper flakes, bay leaves, salt, black pepper, beef stock or bouillon, rice or crusty bread.
Full Ingredients
For the Etli Nohut Rustic Stew
- 2 cups (400 g) dried chickpeas, picked over, rinsed, and soaked overnight in plenty of water
or 3 x 400 g cans chickpeas, drained and rinsed - 500 g beef chuck or other stewing beef, cut into 2.5 cm (1 inch) cubes
- 2 large yellow onions (about 400 g), finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp unsalted butter (optional, for extra richness; substitute more olive oil if preferred)
- 2 tbsp tomato paste
- 1 x 400 g can crushed or pureed tomatoes
or 2 large very ripe tomatoes, grated - 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp red pepper flakes or Aleppo pepper (adjust to taste; optional)
- 2 bay leaves
- 1.5–2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 5 cups (1.2 L) hot water or unsalted beef stock (or a mix of stock and water)
Optional Vegetables (Nice but Not Essential)
- 1 small carrot, peeled and diced (about 75 g)
- 1 small green bell pepper, seeded and diced
To Serve (Strongly Recommended)
- Cooked white rice, bulgur, or crusty country-style bread
- Fresh flat-leaf parsley, finely chopped (about 2–3 tbsp)
- Lemon wedges
- Plain full-fat yogurt (about 2–3 tbsp per serving)
Step-by-Step Instructions
Step 1: Soak and Pre-Cook the Chickpeas (If Using Dried)
If you are using dried chickpeas, soak them first. Place 2 cups (400 g) dried chickpeas in a large bowl and cover with plenty of cool water (they will expand a lot). Leave to soak for at least 8 hours or overnight, then drain and rinse well.
Transfer the soaked chickpeas to a large pot, cover with fresh water by about 5 cm (2 inches), and bring to a boil. Reduce to a gentle simmer and cook for 30–40 minutes, until the chickpeas are just tender but still holding their shape. They should not be completely soft yet, as they will finish cooking in the stew. Drain and set aside.
If you are using canned chickpeas, simply drain and rinse them, and skip ahead to Step 3. You will add the canned chickpeas later in the cooking process so they do not over-soften.
Step 2: Prep the Beef and Aromatics
While the chickpeas simmer, prepare the rest of the ingredients. Pat the beef cubes dry with paper towels; removing surface moisture helps them brown properly instead of steaming. Season lightly with a pinch of salt and black pepper.
Finely chop the onions and mince the garlic. If you are using the optional carrot and green pepper, dice them into small, even pieces so they cook at the same rate and blend nicely into the stew.
Step 3: Brown the Beef for Deep Flavor
Choose a heavy, wide pot with a lid, such as a Dutch oven. Add the olive oil and butter (if using) and heat over medium-high until hot but not smoking.
Working in 2–3 batches to avoid crowding, add the beef cubes in a single layer. Brown each side for 2–3 minutes, turning with tongs, until well caramelized. Do not rush this step; the browned bits on the bottom (fond) are key to the stew’s deep flavor. Transfer each batch of browned beef to a plate and set aside, leaving the fat in the pot.
Step 4: Soften the Onions and Build the Flavor Base
Reduce the heat to medium. Add the chopped onions to the same pot with a pinch of salt. Cook, stirring often, for 8–10 minutes, until the onions are soft, translucent, and just starting to turn golden at the edges. If the pot looks dry, add another teaspoon of olive oil.
Add the minced garlic, and if using, the diced carrot and green bell pepper. Cook for 2–3 minutes more, stirring, until the garlic is fragrant but not browned.
Stir in the tomato paste, cumin, sweet paprika, and red pepper flakes (if using). Cook the tomato paste and spices for 1–2 minutes, stirring constantly; this step gently toasts the spices and sweetens the tomato paste, giving the stew a richer, more rounded flavor.
Step 5: Add Tomatoes, Chickpeas, and Liquid
Pour in the crushed or pureed tomatoes and stir well, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the mixture bubble for 2–3 minutes to slightly thicken and mellow the tomato’s acidity.
Return the browned beef and any accumulated juices to the pot. Add the pre-cooked drained chickpeas (if using dried) at this stage. Tuck in the bay leaves.
Pour in 5 cups (1.2 L) hot water or beef stock, adding just enough to barely cover the meat and chickpeas by about 2.5 cm (1 inch). Stir, then bring the pot up to a gentle boil over medium-high heat.
Step 6: Slow-Simmer Until Very Tender
Once the stew reaches a gentle boil, immediately reduce the heat to low so it simmers quietly, with only the occasional small bubble breaking the surface. Cover the pot, leaving the lid slightly ajar to allow some steam to escape.
Simmer for 1.5–2 hours, stirring every 20–30 minutes to prevent sticking. During this time, the beef should become meltingly tender and the chickpeas soft and creamy inside. If the liquid level drops too much, add a splash of hot water or stock as needed.
If you are using canned chickpeas instead of dried, add them after about 1 hour of simmering, once the beef is nearly tender. Stir them in, then continue cooking for another 30–40 minutes so the flavors meld and the chickpeas absorb the sauce without falling apart.
Step 7: Adjust Seasoning and Serve Village-Style
When the beef is fork-tender and the chickpeas are soft, taste the broth. Remove the bay leaves. Season with 1.5–2 tsp salt (if you have not already added much) and 1/2 tsp black pepper, adjusting to your taste. If the stew is a bit thin, remove the lid and simmer uncovered for 10–15 minutes to reduce and thicken. For extra body, you can lightly mash a few chickpeas against the side of the pot and stir them back in.
Turn off the heat and let the stew rest for at least 10 minutes before serving; this short rest allows the flavors to settle and the sauce to thicken slightly.
To serve in true rustic style, ladle the hot etli nohut into warm bowls. Sprinkle with chopped fresh parsley, squeeze a little lemon juice on top, and offer extra lemon wedges at the table. Serve with fluffy rice or warm crusty bread and a spoonful of plain yogurt alongside.
Pro Tips
- Use the right cut of beef: Choose a well-marbled stewing cut like chuck. Leaner cuts can become dry and tough with long cooking.
- Brown in batches: Crowding the pot cools it down and prevents good browning. Taking the time to brown in stages pays off in deeper, richer flavor.
- Control chickpea texture: Dried chickpeas offer the best rustic texture; cook them just until tender before adding to the stew so they do not disintegrate. With canned chickpeas, add them later in the cooking process.
- Let it rest: This stew tastes even better after sitting for 15–20 minutes off the heat, and it is even more flavorful the next day as the flavors meld.
- Adjust thickness: For a brothy stew, keep the lid on and add a bit more liquid. For a thicker, saucier consistency, finish uncovered and simmer until it looks just right.
Variations
- Lamb Etli Nohut: Replace the beef with the same amount of lamb shoulder or leg, cut into cubes. Lamb brings a slightly sweeter, more traditional Anatolian character to the stew.
- Vegetarian Nohut Stew: Omit the beef and use vegetable stock instead of beef stock. Add extra chickpeas or diced root vegetables (such as parsnip or additional carrot) for heartiness, and increase the olive oil to 3–4 tbsp.
- Spicier Version: Add 1–2 tbsp mild red pepper paste along with the tomato paste, and increase the red pepper flakes to taste for a more robust, warming kick.
Storage & Make-Ahead
Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavor actually improves after a night in the fridge, making this an excellent make-ahead meal for busy evenings.
For longer storage, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low to medium-low heat, adding a splash of water or stock if the stew has thickened too much. Stir occasionally until steaming hot throughout. You can also reheat individual portions in the microwave, pausing to stir once or twice.
Nutrition (per serving)
Approximate values for 1 of 6 servings (stew only, without rice, bread, or yogurt): about 430 calories; 30 g protein; 15 g fat; 45 g carbohydrates; 11 g dietary fiber; 5 g sugars; 680 mg sodium (will vary depending on stock and added salt). These numbers are estimates and will vary with specific ingredients and portion sizes.
