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Turkey Chickpea Ingredients
- Turkey (boneless thigh) 1 piece
- Chickpea 1 pack (350 grams)
- Tomato paste 2 tablespoons
- Onion 1 piece
- 2 cloves of garlic
- Salt to taste
- Spice mix for meat 1 teaspoon or to taste
- Ground black pepper to taste
- Vegetable oil 3 tablespoons
- Distilled pure water 2 liters 250 milliliters
- Parsley to taste
- Main ingredients: Pea, Onion, Garlic
- Serving 3 servings
- World Cuisine
Colander, Deep bowl, Measuring cup (for water), Deep pan with lid, Stove, Tablespoon, Teaspoon, Cutting board - 2 pieces, Knife - 2 pieces, Deep plate, Kitchen towel, Frying pan with a lid, Kitchen spatula, Plate - 2 pieces
Cooking chickpeas with turkey:
Step 1: prepare chickpeas.
We take 350 grams of chickpea, pour it on the kitchen table, sort it out and remove the spoiled grains. Then we throw it into a colander and rinse it under cold running water from dust. Then we transfer the Turkish peas into a deep bowl and fill with ordinary running water, so that it is above the level of chickpeas by 3 - 4 centimeters. Soak it 12 hours, during this time the peas will swell and increase in size by about 1 time.
Step 2: cook the chickpeas.
After 12 hours, we again throw the chickpeas into a colander and rinse again under cold running water. After we transfer the grains to a deep pan, pour 2 liters of pure distilled water there and put the container on a stove that is turned on at a strong level. When the liquid boils, reduce the temperature of the stove to a small level, cover the pan with a lid so that a small gap remains, and cook the chickpea for 30 - 35 minutes almost ready.
We do not add salt to the water, it makes it hard and this prevents the cooking of chickpeas. We also don’t introduce soda, it will soften the water and the peas will boil, and for the preparation of this dish pea chickpeas must remain intact!
Step 3: prepare the turkey meat.
While the chickpeas are being cooked, we prepare other important products. From the boneless hip of a turkey we remove the skin and wash it under a stream of cold running water. Dry the meat with paper kitchen towels, put on a cutting board and cut into strips up to a thickness 1 - 1,5 centimeters and up to 5 - 7 centimeters. We shift the slices into a deep plate.
Step 4: prepare vegetables and other ingredients.
Using a knife for slicing vegetables, peel the onion with garlic. We wash them under cold running water along with parsley, dry the vegetables with paper kitchen towels, put on a cutting board and chop, onion into large half rings or straws up to 1 centimeter thick, just chop the garlic finely, and leave the parsley whole for decoration. We lay out the slices on separate clean plates. We also put on the kitchen table all the spices indicated in the ingredients, salt, vegetable oil and the right amount of tomato paste.
Step 5: Cooking Chickpeas with Turkey
After 30 minutes, using a kitchen towel, we move the pan with the chickpeas to the side, and put a pan with 3 tablespoons of vegetable oil in its place and increase the temperature of the stove to an average level. When the fat warms up, toss the turkey meat into it and simmer it, stirring with a kitchen spatula for 2 - 3 minutes, during this time, liquid will evaporate from the pieces of meat, and they will change color from red to light gray. After sprinkle turkey slices with a mixture of spices for meat and continue to fry until golden brown crust of soft beige color.
When the meat is covered with a slight blush, we add pieces of onion into the pan and fry them together 2 minutes. Next, add the garlic and continue to fry, stirring with a kitchen spatula 1 minute, exactly so much time is needed for the garlic to dissolve its spicy aroma. While the meat is stewed with vegetables, we drop a half-prepared chickpea into a colander and let the remaining liquid drain.
Then pour 250 milliliters of pure distilled water into a glass, add 2 tablespoons of tomato paste to it and mix until smooth. Pour the resulting red liquid into the pan to the fried products, add salt, black pepper to taste, cover the container with a lid, reduce the temperature of the stove to a level between small and medium.
Stew the dish for 30 minutes until ready. During this time, most of the moisture will evaporate and a pleasant light sauce will remain at the bottom of the pan. After the required time has passed, turn off the stove and let the hot dish stand under the closed lid. 5 - 6 minutes. After we lay out the chickpeas with meat in portions on plates, arrange with parsley sprigs and serve to the table.
Step 6: serve chickpeas with turkey.
Chickpea with turkey is a perfect and very satisfying meal, which is served hot. If desired, 1 - 2 minutes before serving, it is made out with sprigs or chopped herbs, dill, parsley, cilantro, basil or green onions. This yummy can be savored as a separate hot dish or served with your favorite side dish, for example with boiled pasta, baked, boiled or steamed vegetables, boiled rice or a salad of fresh vegetables. Enjoy it!
Enjoy your meal!
- This recipe uses a mixture of spices for meat, consisting of ground spices such as coriander, cumin, rosemary, sumac, savory, basil and thyme. If desired, the set of dried herbs can be varied, changing their proportions and the composition itself to taste.
- In the same way with chickpeas, you can cook pork, lamb or beef.
- For decoration, you can use any greens you like.
- For frying, you can use both creamy and vegetable fats, it all depends on your taste.
- Do not forget that for cutting raw vegetables and raw meat there should be separate cutting boards, knives and storage containers.