Etli nohut

Method

Soak the dried chickpeas overnight, then drain and rinse thoroughly. Heat olive oil in a large heavy-bottomed pot over medium-high heat, then brown the meat in batches and set aside. In the same pot, sauté the diced onions until softened and golden, add the minced garlic, and cook for 1 minute. Stir in the tomato paste, cumin, and paprika, cooking for 2 minutes to caramelise. Return the meat to the pot, add the drained chickpeas, and pour in the stock, stirring well. Bring to a boil, then reduce to a low simmer, cover, and cook for approximately 2 hours until both the meat and chickpeas are tender and the flavours have melded, stirring occasionally. Season with salt and pepper to taste, and serve hot with flatbread.