Nohut yemeği: chickpea and lamb stew with yogurt

Ingredients

For 1 serving

• Lamb shoulder80 g
• Cooked chickpeas180 g
• Onion60 g
• Tomato paste15 g
• Bell peppers80 g
• Paprika1 teaspoon
• Extra virgin olive oil6 g
• Plain nonfat yogurt80 g
• Parsley5 g
• Saltto taste

Contains: lactose,

In season: October – March

Method

1. Trim any visible fat from the lamb shoulder and cut it into 2 cm dice. Chop the onion, deseed the pepper and dice it. Drain and rinse the chickpeas.
2. Heat the extra virgin olive oil in a saucepan over medium-high heat and brown the lamb for 5 minutes, turning, until golden on all sides. Add the onion and pepper and cook for 4 minutes over medium heat, until softened.
3. Stir in the tomato purée and paprika for 1 minute, then add the chickpeas, a glass and a half of water and salt.
4. Cover and simmer over low heat for 45 minutes, stirring now and then, until the meat is tender and the sauce has thickened.
5. Serve with the yoghurt on the side and chopped parsley.