Pastirma with chickpeas

Ingredients for 4 servings:

• 2 onions
• 250 g chickpeas, already pre-cooked
• 2 cloves garlic
• 2 pointed peppers, green
• 3 tbsp olive oil
• 800 g tomatoes, peeled, chopped
• 2 tbsp paprika paste
• n. B. Water, boiled
• some salt and pepper
• 100 g ham (Pastirma – air-dried Turkish ham) in slices, available in every Turkish supermarket
• ½ bunch parsley, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Turkish

Peel and finely dice the garlic and onions. Halve the pointed peppers and cut into wide strips. Mix the paprika paste with the finely chopped tomatoes and their own juices. Heat the olive oil in a pan. Meanwhile, tear the pastirma slices into medium-sized pieces. Briefly fry the pepper strips, garlic and onion, then add the pastirma pieces and fry for a while. Add the tomatoes and their juices, simmer for another 10 minutes over low heat, and finally add the chickpeas. Then add enough boiled water to cover everything and simmer for another 15 minutes over low heat. Wash, dry, chop and stir in the parsley. Season everything with salt and pepper, then serve hot.