with Spinach, Peppers and Yogurt Sauce
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Ground turkey • Sweet bell pepper • Mirepoix (onion, carrot, celery) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Spinach • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Cilantro.
Allergens
Tags
Ground Turkey
250 g
Chickpeas
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Baby Spinach
28 g
Mirepoix
113 g
Moroccan Spice Blend
8 g
Chicken Stock Powder
7.5 g
Cilantro
7 g
Tomato Sauce Base
4 tbsp
Yogurt Sauce
3 tbsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach.
- Roughly chop cilantro.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then turkey.
- Cook 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt, pepper and half the Moroccan Spice Blend.
- Transfer to a bowl.
- Reheat pot over medium.
- Add 1 tbsp (2 tbsp) oil, mirepoix and peppers. Season with salt and pepper. Cook 3-4 min, stirring often until tender crisp.
- While veggies cook, roughly chop cilantro.
- Stir in remaining Moroccan Spice Blend and tomato sauce base. Cook 1-2 min, stirring often, until fragrant.
- Add turkey, chickpeas and their can liquid, stock powder, 1/4 tsp (1/2 tsp) sugar and 1 cup (2 cups) water.
- Bring to a boil over high. Cook for 3-4 min, stirring often, until veggies are tender and stew starts to thicken. (TIP: For a thicker stew consistency, lightly press on some of the chickpeas with the pack of a spoon until they just burst.)
- Add spinach to stew. Season with salt and pepper. Stir to combine.
- Divide stew between bowls.
- Drizzle yogurt sauce over stew.
- Sprinkle cilantro over top.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook chicken.**
580
kcal
Calories
24
g
Fat
4
g
Saturated Fat
50
g
Carbohydrate
11
g
Sugar
14
g
Dietary Fiber
41
g
Protein
100
mg
Cholesterol
1460
mg
Sodium
0
g
Trans Fat
1250
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
