Turkey Pumpkin Chickpea Stew

Turkey Pumpkin Chickpea Stew ~ inspired by the flavors of the Middle East

1 medium yellow onion chopped
1 green bell pepper chopped
1 jalapeno or poblano pepper (your preference) seeds and ribs removed, diced
2 large cloves of garlic diced
2 tbsp olive oil
1 lb ground turkey
1 14.5 oz can diced tomatoes
1 15 oz can pumpkin
1 1/2 cups water
1 15 oz can chickpeas
1 tsp ground coriander
1 1/2 tsp ground sumac
1 1/2 tsp Hungarian paprika (spicey paprika)
Greek Yogurt (I prefer Fage) to garnish
Couscous ~ if desired

Heat oil in a high sided saute pan over medium heat, add onion and garlic and saute for 3-5 minutes until beginning to get soft, be careful not to burn the garlic. Add both peppers and saute till peppers and onion mix are soft, about 5-7 minutes. Add ground turkey and brown the meat. Add diced tomatoes, pumpkin, and water; bring to a boil. Reduce heat and add chickpeas and spices; cover. Simmer for 20-30 minutes till chickpeas are tender but do not fall apart. If desired serve over couscous, otherwise serve in bowls and top with a dollop of Greek yogurt.

The flavors are a wonderful mix inspired from Middle Eastern food with warmth from traditional spices but not at all overbearing in spice. Pumpkin is widely used in cooking throughout the Middle East adding a wonderful nutty flavor and plenty of nutrients. Peppers in the Middle East are amazing, unfortunately except for small artisan farms we do not have anything like them available in this country, jalapeno or poblano is similar and if one desires more spice you can leave in the ribs and or a some seeds. Sumac is a beautiful fragrant maroon spice with a hint of smokiness. Many different varieties of paprika are available; for this recipe use a paprika with a bite to it, not your usual bland tasting paprika you would add to deviled eggs for color that adds no flavor. As the sumac already has a hint of smokey flavor if you use a smoked paprika reduce the amount in half so you do not overwhelm the dish. Yogurt is a very important part of middle eastern and Mediterranean food, though the yogurt in the USA is very different; hence use Greek yogurt which is very similar. There are many brands of Greek yogurt available; I prefer Fage, the total 0% nonfat holds up well to warmth and does not become watery. Another widely available alternative is Stoneyfield Oikos. If you wish to serve the stew over a grain use couscous, it is quick, healthy, authentic, and takes on the wonderful flavors of the stew.

Serve for a comforting dinner with a glass of Cabernet Sauvignon or Malbec.

Happy Eating, and Enjoy!

Savory Black Bean Soup

Perfect to take the chill off of a cold winter day. Unlike many recipes this black bean soup is savory and not spicy. This recipe is quick and simple, perfect for a weekend lunch or light weekday healthy dinner.

2 tbsp extra virgin olive oil

1 tsp herbs de provence

3 large carrots thinly sliced

2 bunches of scallions thinly sliced

2 (15oz) cans of black beans drained and rinsed

3 cups water

1/3 cup lowfat sour cream

salt

pepper

Heat olive oil and herbs de provence in a heavy large saute pan. Once oil is hot add carrots, saute for 4-5 minutes, add 2/3 of the sliced scallions. Saute carrots and scallions stirring when necessary to avoid burning for about 4 minutes till the carrots start to carmelize. Add black beans and water; bring to a boil, reduce heat and cover. Cook till the carrots are tender, about 10-15 minutes. Turn off the heat, use an immersion blender in the pan to puree or work in batches through a food processor. Add sour cream and stir. Season with salt and pepper to taste. Serve in bowls, top with remaining scallions and grated cheddar cheese if desired. Enjoy!