© Frances Janisch
Active Time
45 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 6

How to Make It

Step 1    

Heat the olive oil in a large enameled cast-iron casserole. Add the onion and leek and cook over moderately high heat until lightly browned, about 6 minutes; push to the side. Add the turkey and half of the cinnamon, cumin, ginger, basil and turmeric; season with salt and pepper. Cook the turkey until lightly browned all over, about 4 minutes; transfer the turkey to a plate.

Step 2    

Add the remaining seasonings to the casserole and stir until aromatic, about 30 seconds. Add the chickpeas, prunes, tomatoes, sweet potato, carrot, dates and stock and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes.

Step 3    

Return the turkey to the casserole and simmer until the turkey is cooked through and the vegetables are tender, about 15 minutes. Season with salt and pepper and serve.

Notes

One Serving 414 calories, 7.6 gm total fat, 0.9 gm saturated fat, 65 gm carb.

Serve With

Couscous.

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