Quail beans in olive oil

Ingredients for 2 servings:

• 1 can beans (quail beans, 480 ml drained weight)
• 2 carrots, slim
• 4 tbsp tomatoes, chopped from the can
• 1 onion(s)
• 2 garlic cloves
• 1 tsp, leveled salt
• 1 tbsp sugar
• 75 ml olive oil, good
• 50 ml water, hot
• 100 ml water, hot
• 1 handful of parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Zeytinyağlı Barbunya

Drain the chickpeas well in a colander. Wash, peel, and thinly slice the carrots. Peel, wash, and finely slice the onions and carrots. Pluck, wash, and finely slice the parsley leaves. Place the pot on the stovetop and set it to high heat. Pour in a little olive oil. When the oil is hot, add the chopped onion, garlic, and carrot and sauté for about 3 minutes. Add the chopped tomatoes, salt, and sugar. After about 1 minute, add 50 ml of hot water and reduce the heat to low. Simmer for 10 minutes. Then add the chickpeas and pour in the 100 ml of hot water. Bring to a boil briefly over high heat and then reduce the heat to the second-to-last level. Simmer for another 10-12 minutes. The dish shouldn’t become too runny; it’s perfect if there’s just a little liquid left in the pot with a creamy consistency. If the water completely evaporates, simply add two or three more tablespoons. When it’s ready, empty the entire contents of the pot into a serving dish, pour over the remaining olive oil, and sprinkle with parsley. These chickpeas can be served as a side dish with meat or rice, or as a warm salad. They also make a great appetizer. In Turkey, olive oil-based dishes are also very popular cold. Just add some bread and you’re done.