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Lemon Turkey And Creamy Chickpeas Recipe
|Canned chickpeas||38 Ounce, rinsed and drained (2 Cans, 19 Ounces Each)|
|Water||1⁄2 Cup (8 tbs)|
|Olive oil||4 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced (Large Cloves)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground turkey/Chicken||1 1⁄2 Pound|
|Fresh mint leaves/Cilantro leaves||1⁄2 Cup (8 tbs) (Packed)|
|Fresh parsley leaves||1⁄2 Cup (8 tbs) (Packed)|
|Freshly ground black pepper||To Taste|
Calories 726 Calories from Fat 287
% Daily Value*
Total Fat 32 g49.8%
Saturated Fat 6.3 g31.4%
Trans Fat 0.5 g
Cholesterol 134.4 mg
Sodium 1069.4 mg44.6%
Total Carbohydrates 67 g22.3%
Dietary Fiber 14.5 g58.1%
Sugars 0.1 g
Protein 44 g88.1%
Vitamin A 18.7% Vitamin C 75.2%
Calcium 16.9% Iron 39.9%
*Based on a 2000 Calorie diet
2. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the garlic and cinnamon and saute for a few seconds, until the garlic releases its aroma. Add the turkey and cook, stirring and mashing the turkey with a wooden spoon against the sides of the pan to crumble it, about 5 minutes.
3. While the turkey is cooking, grate 1/2 teaspoon of lemon zest and juice the lemons (you should have close to 1/3 cup of juice). Finely chop the mint and parsley.
4. When the chickpea puree is hot and the turkey is cooked through, add the lemon zest and juice to the turkey and continue to cook until the turkey has absorbed most of the juice, about 1 minute. Season to taste with salt and pepper, and add the chopped mint and parsley.
5. To serve, make a wreath of turkey on each dinner plate and spoon the chickpea puree in the middle.