Rice pilaf with chickpeas (Nohutlu pilav)

1. Soak the chickpeas overnight, cook them the next day for 40-50 minutes until tender and drain.

2. Soak the rice in warm salted water for 20 minutes, then rinse clean and drain.

3. Melt the butter and stir the rice in it for 2-3 minutes.

4. Add the chickpeas, season with salt and pepper and pour in the hot stock.

5. Simmer covered over low heat for 15 minutes, then put a tea towel under the lid and rest for 10 minutes.

6. Fluff up with a fork and serve with meat dishes, kuru fasulye or türlü.

Tip: The eternal side dish of esnaf lokantası, the small tradesmen's eateries. It's just as good with tinned chickpeas – just rinse them well.