Turkish peas (chickpeas) with sauce
8 servings
180 minutes
Turkish chickpeas with sauce is a traditional dish with deep roots in Eastern cuisine. Chickpeas, popular in Turkey, are rich in protein and have a rich nutty flavor that harmonizes with tender meat broth and tangy wine vinegar. Preparation requires patience as the chickpeas must soften while absorbing the aromas of spices and vegetables. In the end, the dish is garnished with fresh tomatoes, herbs, and boiled eggs, creating a play of textures and flavor nuances. This nutritious and hearty treat warms the soul and is perfect for family gatherings or festive tables. It pairs wonderfully with bread or fresh vegetables, while the separately served sauce adds brightness and completeness to the taste.
1
Pour the peas into a large bowl, cover with warm water, and add a pinch of baking soda and salt. Let soak for at least 12 hours.
- Chickpeas: 750 g
- Soda: 0.3 teaspoon
- Salt: to taste
2
Drain the water, rinse the peas, place them in a pot, cover with hot but not boiling water. Add a pinch of salt, a ham hock, leeks cut lengthwise, and chopped carrots. Bring to a boil, reduce heat to medium, and cook for 2-3 hours until the peas are soft: the time depends on the age of the peas and the softness of the water.
- Chickpeas: 750 g
- Beef shanks: 1 piece
- Leek: 2 pieces
- Carrot: 250 g
- Salt: to taste
3
When the peas are almost ready, boil two eggs hard and chop them finely. Chop the onion and parsley very finely, and slice the tomatoes.
- Chicken egg: 2 pieces
- Onion: 0.3 piece
- Parsley: 2 stems
- Tomatoes: 3 pieces
4
Whisk vinegar with a pinch of salt and mix in the oil. Add 2 tablespoons of bean broth, parsley, onion, and the second crumbled egg. Mix everything well, pour into a sauceboat, and serve with the peas.
- White wine vinegar: 3 tablespoons
- Salt: to taste
- Sunflower oil: 9 tablespoons
- Chickpeas: 750 g
- Parsley: 2 stems
- Onion: 0.3 piece
- Chicken egg: 2 pieces
5
Drain the peas through a sieve, mound them on a serving plate, arrange tomato slices around, and place carrot on top like a starfish. Sprinkle everything with crumbled egg.
- Chickpeas: 750 g
- Tomatoes: 3 pieces
- Carrot: 250 g
- Chicken egg: 2 pieces