Turlu Turlu with Chickpea Rice

Turlu Turlu with Chickpea Rice

Turlu Turlu is a sort of ratatouille originating from Greece or Turkey, it’s so good they named it twice! In Turkish Turlu Turlu literally means ‘all sorts’ so can be made with whatever veg you have. Here I have used a combination of veg I think works particularly well. It is so healthy, full of flavour and comforting, a great recipe for all year round. Just adapt your veg to whatever is seasonal. You will notice the recipe has a lot of garlic, don’t worry, I was advised by my Greek friend Despina that Turlu Turlu must have lots of garlic to give the dish its flavour. I can confirm it really does work, trust me.

We picked up the recipe for the chickpea rice in Istanbul in a restaurant next to the Galata Tower, the simplicity and wonderfully subtle flavours of the buttery rice completely blew my mind. I like to serve it with yogurt; if you miss the meat you could serve the dishes with herby roast chicken.

Serves 6
1hr 15mins

For the Turlu Turlu
1 Onion
1 Fennel
2 – 3 Courgettes
1 Aubergine
2 Green Pepper
1 Turnip
5 Waxy Potatoes (I use Charlotte potatoes)
1tbsp Coriander Seeds
1tbsp Cumin Seed
15 medium cloves of Garlic
5 Tomatoes
1tbsp Tomato Puree (optional)
Olive oil
1 handful of chopped Herbs such as Parsley, Coriander, Dill or Fennel Leaves
Salt and pepper

For the Rice
1 Onion
500g Long Grain Rice
1 tin of Chickpeas, drained
60g Butter
650g Chicken or Vegetable Stock
Yogurt (optional)

Preheat the oven to 200ºC
Firstly you need to start the Turlu Turlu. Chop the onion and fennel into wedges and place in a large baking tray. Chop the aubergine, courgettes, peppers and turnip into similar sized chunks and place in the baking tray along with the onion and fennel. Sprinkle with a few tablespoons of olive oil and the coriander seeds, place in the oven to roast for 20-25 minutes. Now chop the potatoes into similar sized chunks and place in a baking tray, sprinkle with a few tbsps of olive oil, the cumin seeds, and salt, place in the oven. Roast in the oven for 30-40 minutes until tender.

Meanwhile, you can make the sauce for the Turlu Turlu. Roughly slice all the garlic and cut the tomatoes into chunks. Place the garlic in a large pan along with 4tbsp of olive oil fry on a medium heat for 3 minutes, then add the tomatoes, tomato puree and a couple of pinches of salt. Put a lid on the pan and leave to simmer on a low heat until all the veg is done, stirring every few minutes. If the sauce looks too dry just add a little water to loosen.

When the veg is done add all of it to the tomato sauce along with the herbs and lots of black pepper. Stir carefully to combine ensuring you don’t break up the veg too much. Put the lid on and leave to sit while you prepare the rice. The resting time for the veg helps all the flavours marry together.

While the veg is resting you can make the rice. Finely dice the onion and add to a pan with a tbsp of olive oil. Fry for 4 minutes until tender and translucent. Then add in the rice and fry for 1 minute then add the stock, chickpeas, a pinch of salt and 15g of butter. Bring to the boil then turn the heat down to very low and cover. Leave to cook for 10-15 minutes, until the rice is tender. Fluff up the rice with a fork; cover the pan with a tea towel and the lid and leave to sit for a further 5 minutes. Whilst the rice is sitting you can put the veg on a low heat on the stove, just to warm it up slightly. After 5 minutes add the rest of the butter and fork it through the rice. Serve with a dollop of yogurt on the Turlu Turlu if using and a generous helping of buttery rice. Heaven.

I hope you enjoy this weeks recipe! Please let us know how you got on with it or send us a picture of your own Turlu Turlu with Chickpea Rice via Twitter, Facebook or Instagram as we’d love your feedback! For other recipes and news please check out the rest of our News.

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Dixie x
(aka Aphrodite Fingal-Rock Innes)

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