AuthorTracy KillinanA hearty turkey chili made with chickpeas and aubergine. The coriander, garlic, lemon and olive oil perfectly complement the warming spices of ras el hanout, regarded as Morocco’s “national spice blend” and one of the cuisine’s fundamental ingredients. For crunchy texture and added creaminess, we’re also topping the chili with pan-toasted pita croutons and tangy labneh (using delicious Philadelphia cheese).
Small dice the pita. Drain and rinse the chickpeas. Cut off and discard the stem end of the aubergine; small dice.
In a large, straight-sided pan (or large pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the pita; season with salt and pepper. Cook, stirring occasionally, 3 - 5 Minutes, or until browned and toasted. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pan.
Meanwhile: Peel and small dice the onion. Peel and mince the garlic.
In the pan used to toast the pita, heat 2 teaspoons of olive oil on medium-high until hot. Add the aubergine; season with salt and pepper. Cook, stirring occasionally, 3 - 5 Minutes, or until browned. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 - 5 Minutes, or until browned and cooked through.
Add the onion, chicken spice blend, tomato paste and ¾ of the garlic to the pan of aubergine and turkey; season with salt and pepper. Cook, stirring frequently, 2 - 3 Minutes, or until fragrant and the onion is softened. Add the chickpeas and 2 cups of water; season with salt and pepper. Cook, stirring occasionally, 8 - 10 Minutes, or until the mixture has thickened. Remove from heat. Season with salt and pepper to taste.
While the chilli cooks, Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter and deseed the lemon. Finely chop the coriander leaves and stems. In a small bowl, combine the Philadelphia cheese and the juice of 1 lemon wedge; season with salt and pepper to taste. Set aside. In a separate small bowl, combine the coriander, lemon zest, remaining garlic and the juice of the remaining lemon wedges; season with salt and pepper to taste. Stir in enough olive oil to create a thick paste.
Divide the finished chilli between 2 bowls. Garnish with the pita croutons, chermoula and seasoned Philadelphia cheese. Enjoy!
Ingredients
Directions
Small dice the pita. Drain and rinse the chickpeas. Cut off and discard the stem end of the aubergine; small dice.
In a large, straight-sided pan (or large pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the pita; season with salt and pepper. Cook, stirring occasionally, 3 - 5 Minutes, or until browned and toasted. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pan.
Meanwhile: Peel and small dice the onion. Peel and mince the garlic.
In the pan used to toast the pita, heat 2 teaspoons of olive oil on medium-high until hot. Add the aubergine; season with salt and pepper. Cook, stirring occasionally, 3 - 5 Minutes, or until browned. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 - 5 Minutes, or until browned and cooked through.
Add the onion, chicken spice blend, tomato paste and ¾ of the garlic to the pan of aubergine and turkey; season with salt and pepper. Cook, stirring frequently, 2 - 3 Minutes, or until fragrant and the onion is softened. Add the chickpeas and 2 cups of water; season with salt and pepper. Cook, stirring occasionally, 8 - 10 Minutes, or until the mixture has thickened. Remove from heat. Season with salt and pepper to taste.
While the chilli cooks, Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter and deseed the lemon. Finely chop the coriander leaves and stems. In a small bowl, combine the Philadelphia cheese and the juice of 1 lemon wedge; season with salt and pepper to taste. Set aside. In a separate small bowl, combine the coriander, lemon zest, remaining garlic and the juice of the remaining lemon wedges; season with salt and pepper to taste. Stir in enough olive oil to create a thick paste.
Divide the finished chilli between 2 bowls. Garnish with the pita croutons, chermoula and seasoned Philadelphia cheese. Enjoy!