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Vegetarian, Maghreb and Middle East

Turkish Chickpea Stew with Pilaf Rice

Turkish chickpea stew is a tomato based dish simmered with bell pepper and paprika, served with buttery pilaf rice. It serves 4, takes 50 minutes, rates as easy, and costs about €1.50 per person. The key to getting it right is a slow simmer that lets the sauce thicken and coat the chickpeas.

A Turkish chickpea stew, simmered with tomato, bell pepper and paprika, served with a buttery pilaf rice.

Turkish Chickpea Stew with Pilaf Rice
Total time
50 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
790 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This stew builds everything around a paprika spiced tomato sauce, where the bell peppers soften slowly while the chickpeas soak up the flavor. The result is mild and comforting, with just enough depth from the garlic and tomato paste to feel interesting without any real heat. Buttery pilaf rice rounds it out and turns the stew into a full meal.

It's the kind of dinner you start as soon as you walk in, no constant stirring required, while the rice cooks alongside. It works well on a weeknight in fall or winter, and kids tend to like it since it's flavorful rather than spicy. Mon Chou reaches for it often during tighter budget weeks, since it doesn't skimp on taste.

The ingredients

4 people

Pantry

  • Canned chickpeasoften in the pantry 3 can
  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Paprikaoften in the pantry 2 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Red bell pepper 2
  • Garlic 3 cloves
  • Parsley 1 bunch

Dairy

  • Butter 30 g

The step by step recipe

  1. Slice the onions and bell peppers, crush the garlic.

    Cut the peppers into small cubes so they soften down into the sauce.

  2. Sauté everything in the oil with the paprika and tomato paste. 10 min

    The paprika just needs to warm through, it burns fast.

  3. Add the tomatoes and drained chickpeas, a glass of water, salt and pepper.

    Save a bit of the can liquid to add if needed.

  4. Let it simmer covered over low heat. 25 min

    The sauce should thicken and coat the chickpeas.

  5. Cook the pilaf rice with the butter, serve with the stew and chopped parsley. 15 min

    Rinse the rice before sautéing it for separate, fluffy grains.

Our tips to get it right

  • Mash some of the chickpeas lightly with a fork near the end of cooking for a creamier sauce, no blender needed.
  • Keep the simmer low and covered, the stew should never boil hard or the chickpeas will dry out.
  • Taste the sauce before serving and loosen it with a splash of hot water if it reduced too much, it should coat the chickpeas without turning pasty.

The variations

  • Swap the red bell pepper for yellow or green for a slightly less sweet sauce.
  • Stir in fresh spinach near the end of cooking for a greener, still vegetarian version.
  • For kids in a hurry, blend the stew into a thick soup over the rice, same flavor without the pepper chunks.

What to serve it with

  • Warm flatbread for scooping
  • A cucumber and mint salad
  • Plain yogurt on the side

Storage

The stew keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, thaw it in the fridge before reheating gently on the stovetop. Store the rice separately and reheat it with a splash of water to keep it moist.

Questions about this dish

Can I use dried chickpeas instead of canned?

Yes, soak them overnight then cook for about 45 minutes before adding them to the stew. About 150g of dried chickpeas replaces one can.

Can I make this stew ahead of time?

Yes, it actually tastes better reheated the next day. Make the stew a day ahead and cook the rice fresh so it stays fluffy.

Can I freeze this chickpea stew?

Yes, it freezes well in an airtight container for up to 2 months. Thaw it in the fridge before reheating gently on the stovetop.

Can I swap the pilaf rice for something else?

Yes, bulgur works just as well and cooks the same way. Flatbread also works if you want something quicker.

How long does it take to make a Turkish chickpea stew with buttery pilaf rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Turkish chickpea stew with buttery pilaf rice?

About 790 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Turkish chickpea stew with buttery pilaf rice cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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