Turkey and Chickpea Curry Recipe

This healthy curry is full of goodness with cholesterol-lowering chickpeas and lean turkey. You can't go wrong!

Serves: 4

Time to prep: 10 minutes

Time to cook: 35 minutes

Ingredients

• 2 tablespoons vegetable oil
• 500g Steggles turkey breast fillet steaks, thickly sliced
• 1 brown onion, halved, thinly sliced
• 1/4 cup korma curry paste
• 400g can chickpeas, rinsed, drained
• 1 cup tomato passata
• 1 sprig fresh curry leaves
• 1/4 cup chopped fresh coriander leaves
• 1/3 cup plain Greek-style yoghurt
• Steamed Basmati Rice, broccoli and pappadums, to serve

Method

• Heat half the oil in a frying pan over medium-high heat. Cook turkey, in batches, for 3 to 4 minutes or until browned all over and just cooked through. Transfer to a bowl.
• Heat remaining oil in pan over medium heat. Add onion. Cook, stirring, for 10 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add chickpeas. Stir to coat. Add passata and 1 cup cold water. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low. Add curry leaves. Simmer for 15 minutes or until sauce is thickened. Return turkey to sauce. Stir to combine. Cook for 5 minutes or until heated through.
• Sprinkle curry with coriander. Serve with yoghurt, rice, broccoli and pappadums.

(Source).

Poached Chicken, Apricot and Chickpea Salad Recipe

Photography by Jeremy Simons

Jill Dupleix's salad has all the flavours of a Middle Eastern tagine with a rich, creamy dressing.

Serves: 4

Ingredients

• 2 x 200g chicken breast fillets
• 300g green beans, blanched, refreshed
• 400g can chickpeas, rinsed, drained
• 1/4 cup coriander sprigs
• 1 tablespoon extra virgin olive oil
• 8 dried apricots, soaked in boiling water for 30 minutes
• 2 tablespoons raw almonds, toasted
• 1 teaspoon harissa (see note)
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 tablespoons low-fat thick Greek-style yoghurt
• 1 teaspoon smoked paprika (pimenton)

Method

• Place chicken in a pan and add enough water to cover. Bring the to boil over medium-high heat, then cover and remove from heat. Stand for 30 minutes or until cooked through. Drain, then shred chicken into bite-sized pieces.
• Toss beans, chickpeas, coriander and oil together, then season and divide among 4 plates. Drain apricots and chop into small pieces, then scatter over salad with chicken and almonds.
• Swirl the harissa, honey, cinnamon and cumin through the yoghurt, then spoon over the salad. Dust with paprika to serve.

(Source).

Chickpea tabouli with walnuts and cauliflower Recipe

Photography by Ben Dearnley

This new version of Middle-Eastern tabouli is too good to sit on the sideline!

Serves: 6

Time to prep: 20 minutes

Ingredients

• 2 x 400g cans chickpeas, rinsed, drained
• 1/2 (330g) cauliflower, cut into large florets
• 3 small tomatoes, seeded, finely chopped
• 100g (1 cup) walnuts, roasted, finely chopped
• 2 small eschalots or spring onions, finely chopped
• 1 bunch flat-leaf parsley, leaves picked, roughly chopped
• 1/2 bunch coriander, leaves picked, roughly chopped
• 1 lemon, juiced
• 2 tablespoons extra virgin olive oil
• Toasted pita breads and lemon cheeks, to serve

Method

• Process half the chickpeas in a food processor until roughly chopped, then transfer to a large bowl. Repeat with remaining chickpeas.
• Using your hands, twist stems from cauliflower tops, discard stems, then crumble tops into small pieces into the bowl with the chickpeas. Add remaining ingredients to bowl, season with salt and pepper, then toss to combine.
• Stand for 15 minutes to allow the flavours to infuse, then serve with pita breads and lemon cheeks.

(Source).

Chargrilled chicken with cauliflower and chickpea salad

20 minutes is all it takes to create this delicious and tasty meal.

Serves: 4

Ingredients

• 500g cauliflower florets, quartered
• 400g can chickpeas, drained, rinsed
• 2 tbs extra virgin olive oil
• Grated zest and juice of 1 lemon
• 1/2 red onion, finely chopped
• 2 tbs chopped flat-leaf parsley
• Olive oil spray
• 850g chicken tenderloins

Method

• Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.
• Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss gently to combine.
• Meanwhile, preheat a chargrill pan or frypan over medium-high heat. Lightly spray chicken with oil, then season. In 2 batches, cook the chicken for 3 minutes on each side or until lightly charred and cooked through. Transfer to a plate, cover loosely with foil and keep warm.
• Lightly spray the chargrill with oil and cook the drained cauliflower for 1 minute each side until lightly charred. Transfer to the bowl of salad and toss to combine. Serve with the chicken tenderloins.

(Source.)