This is popular street food in the Adıyaman region. Vendors cook the chickpeas (garbanzo beans) in a lamb stock and serve them in this fresh salad. Chickpea rolls are sold in front of bakeries and enjoyed in the early morning in homes and workplaces. This tradition is still strong in Gaziantep, Şanlıurfa and Adıyaman.
200g chickpeas (garbanzo beans), soaked overnight
60 ml olive oil
1 medium onion, sliced into crescents
2 garlic cloves roughly chopped
1 red bell pepper, sliced into crescents
2 sundried tomatoes, finely sliced
½ tsp ground cumin
½ tsp dried chilli flakes (either Urfa or Aleppo Pul Biber)
1 tsp ground sumac
2 tbsp lemon juice
½ bunch flat-leaf parsley, finely sliced
6 fresh basil sprigs, finely sliced
Drain the soaked chickpeas (garbanzo beans), then cook in a saucepan of simmering water until soft, about 11⁄12 hours. Drain and put the cooked chickpeas into a large bowl.
Heat the oil in a large saucepan over medium heat, add the onions and garlic and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. Add 1⁄2 teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, dried chilli (red pepper) flakes, sumac, lemon juice, parsley and basil, mix gently and serve.
Recipe taken from The Turkish Cookbook (Phaidon)
550 recipes of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix documentary series Chef's Table