Gheymeh Chickpeas is one of the Iranian dishes of Yazd province. It is very easy to make Gheymeh Chickpeas and it is exactly like Gheymeh stew, with the difference that chickpeas are used in its preparation. Join us to make this delicious stew step by step.
ingredients :
- Chickpeas: 500 g
- Mutton: 600 g
- Onions: 2 pcs
- Omani lemon: 5 pieces
- Tomato paste: 2 tbsp
- Oil: To the extent necessary
- Saffron: To the extent necessary
- Salt, pepper and turmeric: To the extent necessary
How to prepare:
To make Yazdi Gheymeh Chickpeas, you first need to pre-soak the chickpeas. To do this, pour the chickpeas into a medium bowl 24 hours in advance, cover them with water and let them soak well. It is best to change the pea juice several times during this time. If you wish, you can pour the peas into the drain after this time. Then peel them and then cut them in half.
At this stage, wash the meat and cut it into cubes after drying.
Finely chop the onions.
Make a few holes in each Omani lemon with a knife or fork. Then put them in a bowl with a good amount of water for 2 hours to soak.
Place a medium saucepan on a gas flame and allow some time for the saucepan to heat up. Pour some oil into the pot and after the oil is hot, pour the chopped onions into the oil and lightly fry the onions until light and clear.
After frying the onion well, at this stage, first add the chopped meat to the onion and fry it until the broth is drained and changes color. Then add the turmeric to the meat and onion and fry until the taste and color of the turmeric is absorbed by the meat.
Now place the meat and onion on the side of the pot. Then pour the tomato paste into the pot and fry it, and then mix the meat with it.
Now add the soaked and chilled Chickpeas to the pot and stir until mixed with the other ingredients. Then pour 5 cups of water into the pot and increase the gas flame until the water boils, and after the water boils, soften the gas flame and let the meat and Chickpeas cook well for about 2 hours.
After an hour and a half of cooking time, brew saffron, add Omani lemon, salt and pepper to the chickpea stuffing and let the stew cook.
Turn off the gas flame after the Chickpeas have cooked. Put the Chickpeas stuffing in a suitable dish and garnish it with fried potatoes Decoration and serve with plain rice.
