Gushnut
4 servings
100 minutes
Gushnut is a dish that combines the tenderness of meat with the rich flavor of chickpeas, which perfectly absorbs the aromas of spices and vegetables. Its roots trace back to traditional European cuisines where stewing ingredients allows for the unveiling of their deep flavor nuances. During cooking, chickpeas become soft and soak up the juices of beef and clarified butter, while added tomatoes and bell peppers give the dish a slight tanginess and freshness. The spiciness of chili pepper balances the flavor palette, making the dish rich and piquant. Gushnut is perfect for a cozy family dinner when you crave something hearty, warming, and aromatic. It pairs especially well with fresh onions added at the end, creating a contrast of textures and enriching the taste with freshness.
1
Soak the chickpeas in cold water for 12 to 24 hours until they swell 2-3 times. Rinse them well under cold running water.
- Chickpeas: 400 g
2
Take a pot (if not, a large deep frying pan will do). Cut the beef (can be replaced with lamb) into small cubes and fry in melted (or butter) until brown.
- Beef: 500 g
- Clarified butter (ghee): 70 g
3
We pour boiling water over the tomatoes.
- Tomatoes: 5 piece
4
Once the beef is fried, we add chickpeas to it. While stirring constantly, we ensure that the water evaporates. After that, we fry the beef with chickpeas for 5-7 minutes.
- Chickpeas: 400 g
- Beef: 500 g
5
Next, pour the resulting mixture with water (so that the water completely covers the inside), bring to a boil, cover with a lid, reduce the heat to minimum and let it simmer for 1 hour (adding water if necessary during the simmering process).
- Chickpeas: 400 g
- Beef: 500 g
6
10 minutes before the end of cooking chickpeas with beef, we prepare the vegetables. Peel the tomatoes and dice them. Cut the bell pepper (preferably red) into cubes and the chili pepper into rings.
- Tomatoes: 5 piece
- Bell pepper: 1 piece
- Chili pepper: 0.5 piece
7
Once the chickpeas and beef are stewed, add tomatoes to them. Stir. Add salt, pepper, paprika, chili pepper, stir again, add a little water, and simmer covered on medium heat for 20-30 minutes.
- Tomatoes: 5 piece
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
- Chili pepper: 0.5 piece
8
We cut the onion into thin half-rings, rinse well under cold running water, squeeze, salt, and pepper. We set the onion aside.
- Onion: 1 piece
9
Once the dish has stewed for the second time (the water should completely evaporate) - squeeze in 3 cloves of garlic (can be grated on a fine grater), mix, and immediately turn off the heat.
- Garlic: 3 cloves
10
Place the chickpeas with meat on plates, arranging the onions on the side.
