There is something deeply comforting about a bowl of mixed legume stew. It is practical. It is filling. It uses pantry staples you likely already have on hand. This dish, often referred to by its Turkish name bakliyat türlüsü tarifi, is a testament to the idea that complex flavors do not require complex techniques.
If you are looking for a nutritious, plant-based meal that comes together quickly, this is it. The ingredients list is short. The process is straightforward.
Ingredients for Mixed Legume Stew
You do not need a specialty grocery store for this. The core components are simple boiled legumes and basic aromatics.
- Half a cup of boiled chickpeas
- Half a cup of boiled green lentils
- Half a cup of boiled broad beans (fava beans)
- Half a cup of boiled white kidney beans (cannellini)
- One onion
- Two tomatoes
- Two cloves of garlic
- Half a tea cup of olive oil
- One tablespoon tomato paste
- One tablespoon pepper paste
- Hot water
- Salt and black pepper to taste
- Chopped fresh parsley
How to Make Bakliyat Türlüsü Step by Step
The beauty of this recipe lies in its simplicity. You are essentially building layers of flavor in a single pot. Here is how you execute it without stress.
1. Sauté the Aromatics
Start by dicing the onion into small pieces. Heat the olive oil in a pot over medium heat. Add the onions and cook them until they turn a light golden brown. This step is crucial. You are not just softening the onion; you are building a flavor base.
2. Build the Sauce Base
Once the onions are caramelized, add the grated tomatoes and minced garlic. Stir in the tomato paste and pepper paste. Cook this mixture for a few minutes on high heat. The goal here is to cook out the raw taste of the pastes and let the garlic infuse the oil.
3. Combine the Legumes
Add the boiled chickpeas, broad beans, green lentils, and white kidney beans to the pot. Stir everything together. Let the legumes cook in the sauce for about two minutes. This allows them to absorb the flavors of the garlic and tomato base.
4. Simmer the Stew
Add salt and black pepper. Pour in enough hot water to cover the ingredients completely. Bring it to a boil, then reduce the heat. Let it simmer for 25 to 30 minutes. The stew should thicken slightly as the legumes break down a little more.
5. Serve
Ladle the stew into a serving dish. Garnish generously with chopped fresh parsley. It tastes great hot, but it also works well at room temperature or slightly warm.
A simple garnish of fresh parsley adds brightness that cuts through the earthiness of the beans.
Why This Recipe Works for Modern Cooking
Many people avoid cooking with dried legumes because of the time it takes to soak and boil them. This recipe skips that hassle by starting with pre-boiled beans. You can buy them canned or boil a batch on Sunday for the week ahead.
This method is ideal for busy weeknights. It is also highly inclusive. It