Vegan Storecupboard Pulses

Chickpea stew

Name: Chickpea stew
Total time: 50 min
Yield: 4
Ingredients: 250 g Dried chickpeas; 1 pcs Onion; 1 tbsp Tomato paste; 3 tbsp Olive oil; 1 pinch Bicarbonate, for the soak

Dried chickpeas, tomato paste and olive oil — and a pinch of bicarbonate that halves the cooking time.

50 minTime

336Kcal / serving

1346Total kcal

Method

Soak the chickpeas overnight in water with a pinch of bicarbonate, then discard that water.

Why Alkaline water loosens the pectin in the skins and shortens the cooking markedly.

The soda has no acid Without acid it only partly breaks down. What is left tastes soapy and metallic, and yellows the crumb. no way back

Give it an acid: lemon, yoghurt, vinegar or molasses. Soda alone does not leaven.
Boil them for 35 to 40 minutes, until tender.

The soda has no acid Without acid it only partly breaks down. What is left tastes soapy and metallic, and yellows the crumb. no way back

Give it an acid: lemon, yoghurt, vinegar or molasses. Soda alone does not leaven.
Soften the onion in the oil and stir the tomato paste in for a further minute.

Why Frying the paste takes its raw edge off, and the lycopene dissolves into the fat where the body can reach it.

Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

The soda found its acid Carbon dioxide is coming off right now. The rise has started and it will not wait for you. no way back

Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back

Too much starch. It will set into a rubbery gel once cool — add more liquid.

This one is instant. If it is mixed, get it in the oven — otherwise half the gas stays on the counter.
Add the chickpeas with some of their water, season, and give it ten more minutes.

Why Paste and salt go in after the chickpeas have softened: acid and calcium keep the skins intact.

Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

The soda found its acid Carbon dioxide is coming off right now. The rise has started and it will not wait for you. no way back

Too much starch. It will set into a rubbery gel once cool — add more liquid.

This one is instant. If it is mixed, get it in the oven — otherwise half the gas stays on the counter.

What the model could follow

This recipe was run through the engine step by step — what goes in when, and at what temperature and for how long. The reactions above come from that run.

peak 150 °C · 535 minutes · engine 1.0.0 · confidence low

Servings

4

Ingredients

250 g Dried chickpeas
1 pcs Onion
1 tbsp Tomato paste
3 tbsp Olive oil
1 pinch Bicarbonate, for the soak

What did you think

Who is eating

Everyone A baby under one Pregnant A child An athlete

We hold no safety rule for this group that a dish could break — training, or an age, does not make food dangerous. The thresholds below are about the person rather than about the dish.

Not about the dish — about the person

Protein in a day

0.83 g/kg

An adult Context established

Per day, 0.83 g for every kilogram of body weight — about 58 g a day for somebody of 70 kg. This is a floor: the amount that prevents a shortfall, not an optimum.

European Food Safety Authority, Dietary Reference Values for protein, 2012

Salt in a day

5 g 2000 mg

An adult Context established

Under 5 g of salt a day, which is under 2000 mg of sodium — just under a teaspoon. A label usually gives sodium, and the two are not the same number: salt is about 2.5 times the sodium.

World Health Organization, Salt reduction

Not on this site: The real subjects of sports nutrition are not on this site: meal timing, carbohydrate around training, fluid and electrolytes, supplements. The 0.83 g/kg above is EFSA's adult reference intake — the floor that prevents a shortfall, not an athlete's target. The 1.2-2.0 g/kg range often quoted for athletes is not written here, because its primary source could not be read in full from this environment and we do not put an unread number on a health page. The primary Turkish reference is the Ministry of Health's Türkiye Beslenme Rehberi (TÜBER) 2022. The calculated nutrition figures on these pages are estimates and are not a substitute for a plan.

This choice is not stored anywhere.

Diets

Gluten-free Suitable if the label checks out Carries a risk of wheat contact during processing; the packet has to say gluten free.
Vegan Suitable as it is
Vegetarian Suitable as it is
Lactose-free Suitable as it is
Diabetes-friendly It depends

This verdict comes from the recipe\u2019s own ingredient list. The label on a packaged ingredient is always the last word.

Calculated nutrition

336.4 kcal
12.7 g Protein
42.2 g Carbohydrate
14.1 g Fat
11.7 g Fibre

Per serving, computed from raw weights as bought. Cooking drives water off and sometimes adds fat, and neither is accounted for.

composition figures unsourced · held in the system

Taste profile

What it tastes like

No axis sits clearly above the average: a balanced recipe.

Sweet 18
Salty 6
Sour 6
Bitter 19
Umami 24
Heat 3
Richness 26
Aroma 26

This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.

Computed similarity

Closest in taste

Not hand-picked: ranked by distance across the eight taste axes.

Red lentil soup

%96 match

Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.…

Pasta with tomato paste

%96 match

There is no sauce until the paste has been fried: raw paste stays sour and metallic.…

Highland yoghurt soup

%94 match

The default Turkish yoghurt soup and the textbook terbiyeli çorba. Rice simmers in water, yoghurt, flour and egg yolk ar…

Toyga soup

%94 match

A thicker, more archaic cousin of yayla çorbası: hulled wheat instead of rice, strained yoghurt instead of plain. A hosp…