Sebzeli Nohut (Chickpeas with Vegetables)

Whether you call them ceci, chickpeas, garbanzos, or nohut…we’re all talking about those yummy fiber and protein packed legumes.

I’ve been hoping to find a new recipe for them and today I managed to find one that is both meatless and Turkish inspired.

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Sebzeli Nohut
Original recipe from Almost Turkish

Ingredients
1 can organic chickpeas (drain)
1/2 big onion, chopped
1 green bell pepper, chopped
1 cup fineley chopped cabbage
1 cup matchstick carrots
5 baby gold potatos, peeled and grated
1 tbsp tomato paste
1 tsp cumin
1 tsp pepper flakes
1/3 cup olive oil
1 cup vegetable stock
salt and pepper

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Directions
1. Cook onions and peppers in olive oil in a large, deep pan until soft.

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2. Stir in cabbage, carrot, potato, and cumin. Cook for 4-5 minutes.

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3. Add tomato paste and stir for another minute.

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4. Add chickpeas, salt, blackpepper, pepper flakes, and stock. Add a 1/2 cup of water or less (just enough to cover the chickpeas). Cover and reduce heat to low.
5. Prepare Jasmine rice. Once done, the nohut will also be ready (about 15-20 minutes). Serve together with plain yogurt.

This recipe creates a really subtle but delicious flavor combination. 🙂

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