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Fiery Chickpeas Stew
A fiery Turkish-style chickpea stew with tomatoes and eggplant, spiced with cumin and sumac, finished with red pepper paste and yogurt, served with pide bread.
Ingredients
Instructions
Drain and season the chickpeas, then simmer them over medium-high heat until well browned, about 7 minutes.
Add the tomatoes and eggplant, cooking until softened, about 6 minutes.
Stir in the cumin, sumac, red pepper paste and yogurt for 4 minutes.
Warm the pide bread separately.
Let the chickpeas simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the pide bread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
