moroccan turkey stew
It feels like everything I've been making recently has chick peas. When I went to the grocery store this weekend, I bought four cans of chick peas. So I need to find a way to pull back on this and add in some other substitutes. But in the meantime, this moroccan turkey stew is delicious.
I found the recipe on the same website that I discovered the spaghetti squash primavera and tomato chick pea soup. While it isn't exactly low in sodium, it is delicious. I pulled it together in very short order after a pretty busy Sunday. The original recipe called for using a slow cooker which I wasn't interested in doing. If I was already going to brown the meat in skillet, I might as well just cook the whole thing in one pot and call it a day.
I'll admit I was a little apprehensive about the spices as I was adding them to the pot. I don't think I've ever used more than a pinch of paprika... never mind 2 teaspoons. But it is so tasty - so just toss caution to the wind and make this soup. Here's how it goes.
- Heat olive oil in a large soup pot to medium-high heat. Add in the diced onion and garlic. Saute until onions melt down become more translucent. Then add in the carrots, celery, and pepper.
- Cook for about 5 minutes or so.
- Add in the ground turkey and break up the meat. Cook until you no longer see pink meat.
- Add in diced tomatoes, chick peas, spices, broth and gently mix well.
- Cover and simmer for about 30 minutes or so. The longer you let it simmer the more the flavors will develop.
olive oil
1 yellow onion, chopped
2 garlic cloves, chopped
3 tbsp poblano pepper, minced
1 cup diced carrots
1 cup diced celery
1 lb package 93% lean ground turkey
28 oz can petite diced tomatoes
1 (15 oz) cans chick peas, drained
2 cups chicken broth
2 tsp turmeric
2 tsp paprika
1 tsp coriander
2 bay leaves
2 tsp coarse salt
2 garlic cloves, chopped
3 tbsp poblano pepper, minced
1 cup diced carrots
1 cup diced celery
1 lb package 93% lean ground turkey
28 oz can petite diced tomatoes
1 (15 oz) cans chick peas, drained
2 cups chicken broth
2 tsp turmeric
2 tsp paprika
1 tsp coriander
2 bay leaves
2 tsp coarse salt
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