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Turkey & chickpea pilaf
Turkey & chickpea pilaf
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Create a mouthwatering dish with leftover turkey.
Ingredients:
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 1 tsp grated ginger
  • 20.00 ml Moroccan spice paste* or mild curry paste
  • 300g basmati rice
  • 625ml chicken stock
  • 250g cooked shredded turkey
  • 27.20 gm sultanas
  • 400g canned chickpeas, rinsed, drained
  • Juice of 1 lemon
  • Chopped coriander leaves, to garnish
  • Warm pita bread, to serve
  • Yoghurt, to serve
Instructions:
  • In a wide, deep non-stick saucepan over medium heat, warm the olive oil. Sauté the onion for approximately 5 minutes until it begins to soften. Stir in the garlic, ginger, and Moroccan or curry paste, cooking for 30 seconds.
  • Stir in the rice until evenly coated. Add the stock, cover, and simmer over low heat for approximately 15 minutes, or until the liquid is fully absorbed and the rice is tender.
  • Uncover the pot, mix in the turkey, sultanas, and chickpeas, and cook for another 2 minutes to heat up. Add the lemon juice and stir.
  • Garnish with finely chopped coriander leaves and enjoy with fresh pita bread and a dollop of creamy yogurt.

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