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Nohut Yahnisi

Serves 4 to 6 Entree vegetarian

Nohut Yahnisi

Nohut Yahnisi, a cherished dish from the heart of Anatolia, graces tables as a comforting staple in Turkish homes. Known for its ability to bring warmth to any meal, it is often prepared with care, relying on the practiced intuition of home cooks rather than rigid measurements. This version captures the essence of family cooking, where ingredients are added by feel and taste.

The dish offers a deeply satisfying blend of flavors, where tender chickpeas swim in a rich, tomato-infused broth, enhanced by the warmth of cumin and the robustness of olive oil. As you take a bite, the harmony of well-seasoned onions and spices unfolds, creating a hearty experience that speaks to the soul of Anatolian cuisine.

Ingredients

  • 400 gchickpeas — soaked
  • 1onion
  • 2 tbsptomato paste
  • 1 tspcumin
  • 80 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by soaking 400 g of chickpeas in a large bowl of water overnight, or for at least 8 hours, to ensure they become tender when cooked. Drain and rinse the chickpeas thoroughly before using them in the dish.
  2. Finely chop 1 onion and set it aside. In a large pot, heat 80 ml of olive oil over medium heat until it shimmers. Add the chopped onion to the pot and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking allows the onion to release its sweetness, forming the base of the dish.
  3. Stir in 2 tbsp of tomato paste and 1 tsp of cumin, mixing well with the onions. Cook for another 2 to 3 minutes, allowing the tomato paste to darken slightly and the spices to become fragrant. This step enhances the depth of flavor in the dish.
  4. Add the drained chickpeas to the pot, stirring them to coat with the onion and tomato mixture. Pour in enough water to cover the chickpeas by about 2 cm. Bring the mixture to a gentle simmer over medium heat.
  5. Reduce the heat to low and cover the pot, allowing the chickpeas to cook slowly. Stir occasionally, and let them cook until they are tender and the sauce has thickened, about 1 to 1.5 hours. The chickpeas should be soft but not mushy, and the sauce should cling to them.
  6. Once the chickpeas are cooked to the desired tenderness, taste the dish and add fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed.
  7. Serve the Nohut Yahnisi warm, ideally with a side of crusty bread or rice, allowing the rich flavors to be shared around the table.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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