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Hatay adesiye (pumpkin, chickpea and lentil stew)

Serves 630 minOfficial

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Pumpkin54%
  2. Onion14%
  3. Red bell pepper9%
  4. Water7%
  5. Parboiled green lentils 5%
  6. Olive oil 4%
  7. Cooked chickpeas 4%
  8. Garlic 1%
  9. Tomato paste 1%
  10. Dried spearmint 0%
  11. Pomegranate molasses 0%
  12. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Peel the pumpkin and cut it into large 1-1.5 cm cubes.

  2. Slice the onion and red pepper into thin strips and put them in a pot. Finely chop the garlic and add it with the chickpeas and the part-boiled lentils.

  3. Add the pumpkin cubes too. Pour in the olive oil and mix everything while still raw. Do not stir while cooking, so the pumpkin keeps its shape.

  4. Add the pomegranate molasses, water, tomato paste and salt and cook on low heat for 30 minutes.

    30 min

  5. Serve hot, sprinkled with dried mint.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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