Traditional Bulgarian Yahniya ot Nahut (Chickpea Stew)
Традиционно ястие · Bulgarian
A hearty and flavorful traditional Bulgarian chickpea stew, slow-cooked with aromatic vegetables and spices. This classic dish is comforting and deeply satisfying.
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Съставки
- Dried chickpeas250g
- Onion1 large
- Carrots2 medium
- Bell pepper (red or green)1 medium
- Garlic3 cloves
- Canned diced tomatoes400g
- Tomato paste2 tbsp
- Vegetable oil3 tbsp
- Paprika (sweet)1 tsp
- Mint (dried)1 tsp
- Savory (dried)1 tsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Fresh parsleyfor garnish
Стъпки
- 1
Soak dried chickpeas overnight in plenty of water. Drain and rinse.
- 2
Chop the onion, carrots, and bell pepper into small cubes. Mince the garlic.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until softened, about 5-7 minutes.
- 4
Add the carrots and bell pepper to the pot and cook for another 5 minutes.
- 5
Stir in the minced garlic, paprika, dried mint, and dried savory. Cook for 1 minute until fragrant.
- 6
Add the soaked and drained chickpeas, diced tomatoes, and tomato paste. Stir well to combine.
- 7
Pour in enough water to cover the ingredients by about 2-3 cm. Bring to a boil.
- 8
Reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the chickpeas are very tender. Add more water if the stew becomes too thick.
- 9
Season with salt and black pepper to taste. Stir well.
- 10
Serve hot, garnished with fresh parsley.
