Turkish Chickpeas with Sauce
Main Dishes • Turkish
Description
Turkish Chickpeas with Sauce
Ingredients
- Chickpea 25 oz
- Beef Shank 1 piece
- Leek 2 pieces
- Activated Baking Soda ¼ teaspoon
- Tomatoes 3 pieces
- Carrot 10 oz
- Champagne Vinegar 3 tablespoons
- Safflower Oil 9 tablespoons
- Chocolate eggs 2 pieces
- Parsley 2 stems
- Onion ¼ piece
- Salt to taste
Step-by-Step Guide
Step 1
Pour the chickpeas into a large bowl, cover with warm water, and add a pinch of baking soda and salt. Let them soak for at least 12 hours.
Step 2
Drain the water, rinse the chickpeas, place them in a pot, and cover with hot, but not boiling, water to completely submerge the chickpeas. Add a pinch of salt, the beef shank, the leeks cut lengthwise, and the chopped carrot. Bring to a boil, reduce the heat to medium, and cook for 2-3 hours until the chickpeas are soft: the time depends on the age of the chickpeas and the softness of the water.
Step 3
By the time the chickpeas are almost ready, boil two eggs hard and chop them finely. Finely chop the onion and parsley, and slice the tomatoes.
Step 4
Whisk the vinegar with a pinch of salt and mix in the oil. Add 2 tablespoons of the broth from the beans, parsley, onion, and the second chopped egg. Mix everything well, pour into a sauceboat, and serve with the chickpeas.
Step 5
Drain the chickpeas through a colander, mound them on a serving plate, arrange the tomato slices around, and top with the carrot like a starfish. Sprinkle everything with the crumbled egg.
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