Chickpea stew with lamb (Etli nohut)

1. Soak the chickpeas overnight in plenty of water; the next day drain them, pre-cook in fresh water for 40 minutes and drain.

2. Cut the lamb into 2 cm cubes and brown it in the butter and olive oil in a heavy-based pot.

3. Add the chopped onion and cook until translucent, then stir in the tomato purée and pepper paste and fry for 1-2 minutes.

4. Add the chickpeas, pour in enough hot water to cover them well and simmer covered for 1 hour.

5. Season with salt and pepper and cook uncovered for another 10-15 minutes until the chickpeas are soft and the sauce has thickened.

6. Serve with rice pilaf and pickles.

Tip: A staple of Turkish canteens (lokanta). If you're short of time, use tinned chickpeas – add them only for the last 20 minutes and use less water.