Chickpea stew with minced meat and potatoes

Ingredients

• 1tomato
• 15 ml (1 tbsp)tomato paste
• 2 cups (about 330 g)cooked chickpeas
• 150 gminced meat
• 2green peppers
• 2 cupschickpeas
• 2potatoes
• 15 ml (1 tbsp)tomato paste
• 1onion
• 30 ml (2 tbsp)olive oil
• 1–1.2 litres (5–6 cups)hot water
• to tastesalt

Instructions

1. 1

   Chop the vegetables

   Finely dice the onion, peppers and tomato.

2. 2

   Brown the onion

   Heat the olive oil in a saucepan and cook the onion until softened and lightly golden.

3. 3

   Cook the meat

   Add the minced meat and cook, stirring, until browned.

4. 4

   Add tomato and paste

   Stir in the tomato and peppers and cook briefly. Add the tomato paste and salt, then cook for a further 2 minutes.

5. 5

   Add potatoes

   Add the potatoes and stir to coat them in the mixture.

6. 6

   Simmer the stew

   Add the chickpeas and hot water. Simmer over a low heat until the chickpeas are very tender and the broth has thickened to your liking.

7. 7

   Serve hot

   Serve the stew while hot.

What is chickpea stew?

This is a Turkish-style pot of chickpeas simmered with minced meat, potatoes and a tomato-based broth. Chickpea stews are a familiar kind of home cooking across Türkiye, where legumes and vegetables make a hearty everyday meal.

Here, browning the meat and onion first builds a savoury base, while potatoes help make the broth more substantial. The method is straightforward, with the simmer doing most of the work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 20g protein, 40g carbs, 15g fat.

The chickpeas and potatoes provide most of the carbohydrates, while the minced meat contributes protein and the olive oil adds much of the fat. Pair the stew with salad or another vegetable side, and keep the rice portion moderate if serving it alongside.

Build the flavour base

Onion: cook it in the olive oil until softened and lightly golden before adding the meat. This gives the stew a mellow, savoury start.

Tomato and peppers: add them after browning the meat, then stir in the paste and cook for 2 minutes. This brief frying step lets the paste blend into the vegetables.

Choose the chickpeas

Cooked chickpeas: use chickpeas that are already tender, as the recipe calls for simmering them with the other ingredients rather than cooking them from dry. If using tinned chickpeas, drain and rinse them first.

Quantity check: the supplied ingredient list mentions both 2 cups of cooked chickpeas and a further 2 cups of chickpeas. The method refers to chickpeas without distinguishing them, so check which amount was intended before cooking.

Get the texture right

Potatoes: cut them into similar-sized pieces so they cook evenly during the simmer. Stir them through the meat and vegetables before adding liquid.

Broth: simmer gently until the potatoes and chickpeas are tender and the liquid has thickened. If it becomes thicker than you like, loosen it with a little hot water.

Allow time to simmer

The recipe gives a total time of 40 minutes but no separate simmering time. Start checking the potatoes and chickpeas for tenderness as the stew cooks, since the exact time depends on their size and how soft they are to begin with.

Keep the heat low once the water is added. A steady simmer helps the ingredients soften without the bottom of the pan catching.

What to serve with it

Rice is a natural accompaniment and is suggested alongside the stew in the source recipe. A simple salad or plain yoghurt can also provide a fresh contrast to the rich tomato broth.

For a more balanced plate, serve a moderate portion of rice and add a generous side of vegetables or salad.

Recipe notes & tips

• Dice the onion, peppers and tomato before heating the pan so they are ready to add in sequence.
• Break up the minced meat as it cooks to avoid large clumps.
• Cook the tomato paste with the vegetables for the full 2 minutes.
• Use hot water when adding the liquid to help the stew return to a simmer promptly.
• Check tenderness with a fork and continue simmering if the potatoes are still firm.

Variations

• Add garlic: cook a finely chopped clove with the onion for extra savoury flavour.
• Use lamb: replace the minced meat with minced lamb for a richer stew.
• Add herbs: finish with chopped parsley for a fresh note.
• Make it meat-free: omit the minced meat and add extra chickpeas and vegetables.
• Adjust the broth: add less hot water for a thicker, more spoonable stew.

Common mistakes to avoid

• Adding paste too late: cook it with the tomato and peppers for 2 minutes so it blends into the base.
• Using high heat: keep the stew at a gentle simmer to prevent it catching on the pan.
• Uneven potato pieces: cut them to a similar size so they become tender at roughly the same time.
• Assuming dry chickpeas are ready: use cooked chickpeas as the method specifies, or cook dried ones fully before making the stew.
• Over-thickening the broth: stir in a little hot water if the liquid reduces more than you prefer.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the broth has thickened; avoid reheating more than once.

Frequently asked questions