Turkmen Chigit Bash
Chickpea and Meat Stew
Chigit Bash is a hearty and flavorful stew originating from Turkmenistan, often prepared during cooler months. It features tender chunks of lamb or beef simmered with chickpeas, onions, and a blend of aromatic spices, creating a deeply satisfying and culturally rich dish.
🧂 Ingredients
- 700 g Lamb or beef, cut into 1-inch cubes
- 200 g Chickpeas, dried, soaked overnight and cooked until tender
- 2 large Onions, finely chopped
- 4 cloves Garlic, minced
- 3 tbsp Vegetable oil or lamb fat
- 2 tbsp Tomato paste
- 1 tsp Coriander seeds, ground
- 1 tsp Cumin seeds, ground
- 0.5 tsp Turmeric powder
- 0.5 tsp Black pepper, freshly ground
- to taste Salt
- 750 ml Water or lamb broth
- 2 tbsp Fresh cilantro, chopped (for garnish)
- 1 tbsp Fresh dill, chopped (for garnish)
👨🍳 Instructions
- 1
Heat the oil or lamb fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat cubes on all sides in batches, then remove and set aside.
💡 Tip: Browning the meat in batches ensures a good sear and prevents overcrowding the pot, which can lead to steaming instead of browning. - 2
Add the chopped onions to the pot and sauté until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Tip: Low and slow cooking of onions will develop their sweetness. - 3
Stir in the tomato paste, ground coriander, cumin, turmeric, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
💡 Tip: Toasting the spices and tomato paste briefly enhances their flavor. - 4
Return the browned meat to the pot. Add the cooked chickpeas and pour in the water or broth. Season with salt.
💡 Tip: Ensure there is enough liquid to cover the meat and chickpeas; add more if needed. - 5
Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently for at least 1 hour and 15 minutes, or until the meat is very tender. Stir occasionally.
💡 Tip: Simmering on low heat allows the flavors to meld and the meat to become tender without drying out. - 6
Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can simmer it uncovered for the last 10-15 minutes to thicken.
💡 Tip: Adjusting seasoning at the end is crucial for balancing the flavors. - 7
Serve hot, garnished with fresh chopped cilantro and dill. Chigit Bash is traditionally served with Turkmen bread (Chorek) or rice.
💡 Tip: The fresh herbs add a burst of freshness that complements the rich stew.
💡 Pro Tips
- ✓For a richer flavor, use lamb shoulder or beef chuck.
- ✓If using dried chickpeas, ensure they are thoroughly cooked before adding to the stew, or use canned chickpeas (drained and rinsed) for convenience, adding them in the last 30 minutes of simmering.
- ✓A pinch of red pepper flakes can be added for a touch of heat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced carrots or potatoes along with the onions for a more substantial stew.
- A tablespoon of dried mint can be added during the last 30 minutes of cooking for an extra layer of flavor.