I’m in love with this stew; it’s hearty, healthy and high in protein thanks to both the turkey and chickpeas in this dish. Plus you get a nice boost of vitamin A. The dish can easily be made vegetarian if subbing the turkey for more chickpeas!
1 large onion (100g), finely chopped
2 carrots (120g), sliced
3 cloves garlic, minced
1 tbsp garam masala
1 tsp ground cumin
1 tsp paprika
200g turkey breast (w/o skin)
1 can chickpeas (240g), rinsed and drained
1 can diced tomatoes (400g)
1 vegetable bouillon + 450 ml water
In a medium soup pot, heat a tbsp of oil (olive or coconut works best) over medium heat. Add onions and carrots, and saute for 7-8 minutes until cooked through and onions are slightly golden brown (this helps deepen the flavor), stirring occasionally.
Stir in garlic cloves and spices and cook for 1 minute until fragant, stirring constantly.
Add chickpeas, chopped tomatoes and broth and let simmer for 5 minutes or so. Add remaining ingredients and cook until spinach is wilted. Season with salt and pepper and serve with a piece of whole meal bread.
Makes 4 servings.