A hearty chickpea stew with vegetables and mild seasonings. Fun fact: Chickpeas have been part of Anatolian cuisine for thousands of years.

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How to Make

https://www.youtube.com/watch?v=JA8YUE3CYVs

recipe

TR 3. Sebzeli Nohut (Turkish Vegetable Chickpea Stew)

A hearty chickpea stew with vegetables and mild seasonings. Fun fact: Chickpeas have been part of Anatolian cuisine for thousands of years.

Bean: Chickpeas Tempering: Not used in Turkish cooking.

🥘 FULL‑POT RECIPE (1 lb chickpeas)

Ingredients — Bean Pot

• 1 lb chickpeas (soaked overnight or simmered longer)
• 12 cups water
• 1–2 cups dehydrated veg OR 3–4 cups fresh veg (tomato, onion, garlic, carrot, greens)
• 1 tsp garlic
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp cumin powder
• 1 tsp black pepper
• Salt to taste

Ingredients — Grain Pot

Rice + barley + quinoa

🔥 Instructions — Full Pot

Pot 1: Sebzeli Nohut

1. Simmer chickpeas 60–90 minutes until tender.
2. Add vegetables, garlic, onion powder, paprika, cumin, pepper, and salt.
3. Simmer 20–30 minutes until hearty and fragrant.

Pot 2: Rice + Barley + Quinoa

Simmer 35–40 minutes. after 15 minutes add the quinoa

Serve

• Spoon Sebzeli Nohut over rice/barley.
• Garnish with sprouts for a clean finish.

🥘 QUARTER‑POT RECIPE (¼ lb chickpeas)

Ingredients — Bean Pot

• ¼ lb chickpeas
• 3 cups water
• ½–1 cup dehydrated veg OR 1 cup fresh veg
• ¼ tsp garlic
• ¼ tsp onion powder
• ¼ tsp paprika
• ¼ tsp cumin
• Pinch pepper
• Salt to taste

Grain Pot

• rice
• barley
• quinoa
• 3 cups water add the quinoa after the rice and barley simmer until soft