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.
Liza Schoenfein is the food editor of the Forward. Contact her at firstname.lastname@example.org or on Twitter, @LifeDeathDinner