Spiced Turkey & Chickpea Chili
 
Prep time
Cook time
Total time
 
An easy-to-make, warming fall meal made with healthy turkey, spiced chickpeas, creamy labneh, and toasted pita croutons.
Author:
Serves: 2 servings
Ingredients
For the Toasted Pita:
  • 2 teaspoons olive oil
  • 1 piece of pita bread, cubed
  • 1 pinch kosher or sea salt
For the Turkey Chili:
  • 2 teaspoons olive oil
  • 1 eggplant, cubed
  • 1 pound ground turkey
  • 1 red onion, diced
  • 2 tablespoons tomato paste
  • 1½ teaspoons kosher salt
  • 1 teaspoon all-purpose flour
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cardamom
  • 1 14-ounce can chickpeas, drained and rinsed
  • 2 cups water
  • 2 cloves garlic, finely minced
For the Labneh:
  • 3 tablespoons labneh cheese (Greek yogurt is a great substitute)
  • juice of ¼ a lemon
For the Chermoula:
  • 1 small bunch cilantro leaves, minced
  • 1 clove garlic, finely minced
  • zest of 1 lemon
  • juice of ¾ a lemon
  • 1 small pinch salt
  • 1-2 tablespoons olive oil
Instructions
  1. First, toast your pita bread. Heat 2 teaspoons of olive oil on medium-high until hot. Add the pita and season with a pinch of salt. Cook, stirring occasionally, 3 to 5 minutes, or until browned and toasted. Transfer to a paper towel-lined plate and set aside.
  2. In the pan used to toast the pita, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant. Cook, stirring occasionally, 3 to 5 minutes, or until browned. Add the ground turkey and cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through.
  3. Add the onion, salt, spices, tomato paste and garlic to the pan of eggplant and turkey. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the onion is starting to soften. Add the chickpeas and 2 cups of water. Cook, stirring occasionally, 8 to 10 minutes, or until the mixture has thickened. Remove from heat. Season with salt and pepper to taste.
  4. While the chili cooks, in a small bowl, combine the labneh cheese and the juice of ¼ of a lemon. Taste and add a little salt and pepper, if needed. Set aside. In a separate small bowl, combine the cilantro, lemon zest, minced garlic, juice of the remaining lemon, and salt. Stir in enough olive oil to create a thick paste.
  5. To serve, divide your chili into two bowls, drizzle with the labneh, sprinkle the chermoula on top, and scatter the pita croutons over the top. This can be made up to two days ahead and re-heated for lunch or dinner.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2015/10/15/spiced-turkey-chickpea-chili/