The word ‘nok’ in Kurdish just means ‘chickpeas’, so the name of this dish doesn’t really do justice to just how flavourful it is. Traditionally it’s made with lamb, but without it, it’s just as hearty, warming and delicious. This recipe is so easy and is mostly made of things that I have in the cupboard, so is a handy and quick meal for when I’m too lazy to head out to a shop. If you’re not a fan of rosemary, Mum makes this with oregano instead and her version is pretty tasty too. 

Prep time: 10 mins
Cooking time: 1 hr
Serves: 4

4 white onions
15g fresh rosemary
1 tbsp ground turmeric
2 tsp salt
2x 400g tinned chickpeas (drained)
1 litre good quality vegetable stock
Sunflower oil

1. Heat a few tablespoons of sunflower oil in a pot, then add the finely chopped white onions and sweat down for 20 minutes on a medium heat.

2. Add the finely chopped fresh rosemary leaves, 1 tbsp turmeric, 2 tsp salt, and the drained chickpeas, and mix together so all the chickpeas are slicked with the golden, green-flecked sauce.

3. Finally, add the stock and bring to the boil. Cover with a lid and turn the heat right down so the soup simmers. Leave it to cook for around 35 minutes.

4. Enjoy!

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