Çeciir: Traditional Turkish Chickpea Stew
Çeciir is a rich and flavorful Turkish chickpea stew, slow-cooked with spices and aromatics to create a comforting dish perfect for chilly evenings.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Main Ingredients
- 2 cups chickpeas dried or canned
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 3 tbsp olive oil for sautéing
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp black pepper
- salt to taste
- 4 cups water or broth
- 1 tsp red pepper flakes optional, for heat
- 1 tbsp lemon juice for brightness
- fresh parsley for garnish
Instructions
- If using dried chickpeas, soak them overnight in water. Drain before cooking.
- Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic, and sauté until soft and fragrant (about 3 minutes).
- Stir in the tomato paste, paprika, cumin, black pepper, and red pepper flakes (if using). Cook for another minute to release the flavors.
- Add the chickpeas and mix well to coat them with the spices.
- Pour in the water or broth and bring to a light boil. Reduce the heat and let simmer, covered, for about 2 hours (or 30 minutes if using a pressure cooker) until the chickpeas are tender.
- Adjust the seasoning with salt and lemon juice. Let the stew rest for a few minutes before serving.
- Garnish with fresh parsley and serve warm with flatbread or rice.
Notes
For a quicker version, use canned chickpeas and cook for only 30-40 minutes. You can also add diced carrots or potatoes for extra texture.