Does anyone have a recipe for Pickled Chickpeas?

What is this Turkish dish and where can I get a recipe?

• I just came back from Istanbul and one of the best meals I had there was a simple dish of rice and chickpeas.. having come back home I can't find a recipe that resembles it online. It was rice, with chickpeas in a sauce on top. The colour of the sauce was pale red/orange and it tasted very 'meaty' (I don't know if there was any actual meat in it, I don't think so). And very savoury and scrumptious. Can anyone help...?

• Answer:

  Chickpeas =========== Here we go. First the ingredients: Two (moderate size) mugs of dry chickpeas Two or three middle size onions, coarsely chopped One full table spoon of tomato paste (important) One full tea spoon of mild paprika paste One tea spoon salt (can always be added acc. to taste) Two table spoons olive oil (you can use the liquid oil in your kitchen you're already using) (oil can always be added according to taste) Adequate water Firstly, dry chickpeas need to be softened. Take a medium size bowl, put chickpeas in it. Add water exceeding two inches the level of chickpeas. Maintain some space for chickpeas to expand. Leave it overnight. (or at least for 6 hours) You can cook the chickpeas the next day, or later the same day. Put some oil in a pan, chop your onions, and fry them a bit. Then add the tomato paste and the paprika paste and fry just a bit more. Turn off the heat. Take your pressure cooker. Wash and strain your softened chickpeas under tap water. Put them in the cooker. Add all remaining ingredients to the cooker. Add water exceeding an inch above the ingredients. Close the lid. Put on stove. Wait until the pressure level 2 is maintained. Lower down heat. At this moment start keeping the time. After exactly 35 minutes, the chickpea dish is ready to be served. Serve it in a soup plate with a table spoon. You can add salt, pepper and oil according to your personal taste. If on first try chickpeas are perceived soft, next time keep 30 minutes for cooking. If you don't have a pressure cooker ( I don't), it will take the chickpeas at least an hour to get soft. If you have some meat broth you can add it to your chickpeas. Or you can add some residue of cooked meat ( lamb or veal) or cooked chicken to the chickpeas. Some people add just a little bit of cumin to the chickpeas for a more ' meaty' taste . ( I don't) Rice ========= Turkish Pilav – pure, plain, and perfect. Ingredients (serves 4): 3 glasses of rice (a normal kitchen glass will do, approx 225 or 250 ml) 3 tablespoons butter (real butter gives the flavour, margarine is not a substitute) 3 glasses of water or stock (chicken stock works particularly well, and helps conjure the authentic taste) 2 teaspoons salt Preparation 1: Rinse the rice in a sieve under cold water. Place the rice in a bowl and cover with hot salted water. Let this stand until cool. Wash again thoroughly in cold water (the water should run clear) and drain well. 2: Melt the butter in a saucepan until it just starts to sizzle, before it turns brown. Add the rice and sauté for 2-3 minutes stirring continuously. 3: Pour the stock or water into the pan, bring to the boil, then turn down to simmer on a low heat. Don’t stir the pilav whilst cooking! Cook until the rice has absorbed all the water (5-10 minutes). Add salt and pepper to taste. 4: Take the pan off the heat, and remove the lid. Place a clean kitchen towel over the pot, and then replace the lid. Leave to “brew” for 10-15minutes. Then serve. If you like your rice extra fluffed, you can use a wooden spoon or fork to stir it up a little before serving.