Etli Nohut (Turkish Chickpea and Meat Stew)

Method

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1. 1Soak the chickpeas overnight in plenty of water. Drain, cover with fresh water by about 5 cm and boil for 30-40 minutes, until nearly tender with a slight bite, then drain (or 10 minutes in a pressure cooker).
2. 2Meanwhile, heat the oil and half the butter in a heavy pot. Add the meat; it will release its juices, so cover and cook over low heat for about 20 minutes until that liquid has evaporated.
3. 3Once the meat starts sizzling in the fat, raise the heat and brown it lightly on all sides. Add the onion and cook for 5 minutes until soft.
4. 4Stir in the tomato and pepper pastes and cook for 1-2 minutes until fragrant. Add the grated tomato, if using, and cook 2 minutes more.
5. 5Add the chickpeas, hot water and black pepper. Bring to a boil, reduce to a simmer and cook with the lid ajar for 40-45 minutes, until the chickpeas are completely soft.
6. 6Add the salt in the last 10 minutes. Top up with a little hot water if it gets too dry; the stew should be saucy but not soupy.
7. 7Melt the remaining butter in a small pan, add the pul biber and pour it over the stew when it foams. Rest for 10 minutes and serve with rice pilaf and pickles.