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🍽️ Creamy Chickpea and Tomato Stew with Turkey

390 kcal · 30 min · 4 servings

Ingredients

• 250 g chickpeas (can, drained weight)
• 200 g turkey breast fillet
• 1 red onion
• 2 tbsp olive oil
• salt
• pepper
• 200 g chopped tomatoes (can or tetrapak)
• 400 ml poultry broth
• 1 tsp harissa
• 0.5 lemon
• 4 sprigs cilantro (or flat-leaf parsley)

Instructions

1. 1. Open the can of chickpeas and pour the contents into a colander.
2. 2. Rinse the chickpeas under cold running water.
3. 3. Let the chickpeas drain well in the colander.
4. 4. Rinse the turkey breast fillet under running water.
5. 5. Pat the meat completely dry with kitchen paper.
6. 6. Slice the turkey breast into thin slices.
7. 7. Peel the onion and remove the outer layers.
8. 8. Halve the onion through the root end.
9. 9. Cut the onion halves into thin strips.
10. 10. Pour the oil into a large pot.
11. 11. Heat the oil over medium heat.
12. 12. Add the turkey slices to the pot.
13. 13. Add the onion strips to the pot.
14. 14. Fry the meat and onions while stirring constantly.
15. 15. Cook the ingredients for three minutes.
16. 16. Season the dish with salt.
17. 17. Season the dish with black pepper.
18. 18. Add the drained chickpeas to the pot.
19. 19. Add the tomatoes to the pot.
20. 20. Add the broth to the pot.
21. 21. Add the harissa to the pot.
22. 22. Bring the mixture to a boil.
23. 23. Reduce the heat to low.
24. 24. Cover the pot with a lid.
25. 25. Let the ragout simmer for four to five minutes.
26. 26. Squeeze the half lemon.
27. 27. Wash the cilantro or parsley.
28. 28. Shake the greens dry.
29. 29. Pluck the leaves from the stems.
30. 30. Taste the ragout and adjust with salt.
31. 31. Taste the ragout and adjust with pepper.
32. 32. Add one to two tablespoons of lemon juice.
33. 33. Gently fold in the herb leaves.
34. 34. Serve the ragout warm.

Nutrition per serving

• kcal: 390
• Protein: 35 g · Fett/Fat: 14 g · Carbs: 28 g