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
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
