Chickpea and Tomato Ragout

Ingredients

• 250 g Chickpeas (canned, drained weight)
• 200 g Turkey breast fillet
• 1 Red Onion
• 2 tbsp olive oil
• Salt
• Pepper
• 200 g Crushed tomatoes (canned or tetra pack)
• 400 ml Poultry broth
• 1 tsp harissa
• 0.5 lemon
• 4 stalks Coriander (or flat-leaf parsley)

Instructions

1. 1.

   Rinse the chickpeas in a sieve and drain them.

2. 2.

   Wash the turkey breast fillet, pat it dry with kitchen paper and slice it.

3. 3.

   Peel, halve and thinly slice the onion.

4. 4.

   Heat the oil in a wide pot. Brown the turkey slices and onion slices in it, stirring, for 3 minutes over medium heat. Season with salt and pepper.

5. 5.

   Add chickpeas, tomatoes, broth and harissa to the pot. Bring to a boil and simmer covered over low heat for 4-5 minutes.

6. 6.

   In the meantime, squeeze half the lemon juice. Wash, dry shake and pluck the leaves of the coriander or parsley.

7. 7.

   Season the chickpea ragout with salt, pepper and 1-2 tbsp of lemon juice. Stir in the herbs and serve.