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 [email protected] or on Twitter, @LifeDeathDinner
I’m personally matching all gifts to the Forward, up to $36,000. Can I match your gift now?
Hello, fellow Forward reader! I’m Joel Brown, a Forward reader and supporter for more than 15 years, and currently the chair of the board of directors.
I’m an avid Forward reader because it ticks so many of my essential boxes: excellent journalism, Jewish focus and diverse viewpoints. In today’s political climate, what I most appreciate is the Forward’s independence — made possible by the generosity of its membership.
The Forward is committed to bringing you unbiased, nuanced Jewish news. From my position as board chair, I see an exciting future as we expand our position as the definitive independent voice of contemporary American Judaism.
— Joel Brown, Forward board chair
Support our mission to tell the Jewish story fully and fairly.
