Easy, Aromatic Turkey-Chickpea Stew
Subtly Spicy: A few simple ingredients and about 20 minutes yield a soul-satisfying weeknight meal. Image by Liza Schoenfein
By Liza Schoenfein January 10, 2018
This fragrant, soul-satisfying dish is fast enough to make on a weeknight. If you don’t have lemongrass, don’t sweat it — the ginger, garlic and spices make it flavorful enough, though lemongrass does add an herbal-meets-citrus element that’s like nothing else. And if you don’t have fresh ginger, powdered works too — though you will sacrifice some fresh flavor. (For a vegetarian alternative, see below.)
2 tablespoons coconut oil
3 cloves garlic, minced
1-inch piece of ginger, minced
¼ teaspoon turmeric
1 teaspoon Chinese 5-spice powder
1 pound lean ground turkey breast
1 teaspoon kosher salt
1 stalk lemongrass, trimmed of outer leaves and cut into 3-inch lengths
½ cup white wine
2 15.5-ounce cans chickpeas, rinsed and drained
1 cup low-sodium chicken broth
Rice for serving
Optional garnishes: cilantro, parsley, harissa, Sriracha
1) In a 12-inch skillet, heat coconut oil over medium-low heat and cook garlic and ginger, stirring, about 2 minutes. Add spices and cook for 30 seconds to 1 minute more.
2) Sprinkle turkey with half the salt and add to the pan salt-side down. Sprinkle the other side with salt and cook, stirring to break up the turkey, until just cooked through, about 3–4 minutes.
3) Pound pieces of lemon grass with knife handle to “bruise” (and release flavor) and add to pan. Add wine and stir until much of the wine evaporates, about 1 minute. Add chickpeas and broth and stir to combine. Cover and simmer over low heat for about 7-10 minutes — a little longer is fine too.
4) Serve over rice. Garnish as desired.
Vegetarian Version
Liza Schoenfein is the food editor of the Forward. Contact her at schoenfein@forward.com or on Twitter, @LifeDeathDinner
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO
