AI-generated image
Nohat shurak
Nohat shurak: Tashkent street chickpeas with vinegared onion and chilli
At bazaars like Chorsu in Tashkent, vendors sell nohat shurak from big steaming pots: chickpeas boiled with salt until soft but whole, scooped into bowls and topped with thinly sliced onion soaked in vinegar, chilli, and sometimes a sprinkle of cumin. It is a cheap, filling snack, eaten with a spoon standing at the stall. A common mistake is adding salt at the start, which can keep the skins tough. Chef's tip: soak the onion in vinegar and a little water for 20 minutes; it softens and turns sweet-sharp, which is the whole point of the dish.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the chickpeas
- 9 oz dried chickpeassoaked overnight
- 8 ¼ cups water
- ¼ tsp bicarbonate of soda
- 1 ½ tsp salt
For the topping
- 1 red or white onionvery thinly sliced
- 3 tbsp white wine vinegar
- 3 tbsp water
- ½ tsp dried chilli flakes
- ¼ tsp ground cumin
Shop this recipe on Amazon
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Drain 9 oz dried chickpeas, cover with 8 ¼ cups water, add ¼ tsp bicarbonate of soda and bring to the boil. Skim the foam.
10 minStep 2: Simmer for 1 hour, until soft and creamy inside but still whole. Add 1 ½ tsp salt in the last 15 minutes. Common mistake: salting early; the skins stay tough.
60 minStep 3: Mix 1 red or white onion with 3 tbsp white wine vinegar and 3 tbsp water and leave for 20 minutes.
Step 4: Ladle chickpeas with a little cooking liquid into bowls. Top with the drained onion, ½ tsp dried chilli flakes and ¼ tsp ground cumin.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 12 g
- Carbs
- 38 g
- Fat
- 7 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nohat shurak take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dried chickpeas?
- Cannellini or butter beans, same amount.
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
