Lemon Turkey And Creamy Chickpeas
|Canned chickpeas||38 Ounce, rinsed and drained (2 Cans, 19 Ounces Each)|
|Water||1⁄2 Cup (8 tbs)|
|Olive oil||4 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced (Large Cloves)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground turkey/Chicken||1 1⁄2 Pound|
|Fresh mint leaves/Cilantro leaves||1⁄2 Cup (8 tbs) (Packed)|
|Fresh parsley leaves||1⁄2 Cup (8 tbs) (Packed)|
|Freshly ground black pepper||To Taste|
1. Puree half the chickpeas with the water and 2 tablespoons of the oil in a blender or food processor. Transfer the puree to a small saucepan, and combine it with the remaining chickpeas and the oregano. Bring the puree to a simmer over very low heat, stirring every now and then so it doesn't scorch.
2. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the garlic and cinnamon and saute for a few seconds, until the garlic releases its aroma. Add the turkey and cook, stirring and mashing the turkey with a wooden spoon against the sides of the pan to crumble it, about 5 minutes.
3. While the turkey is cooking, grate 1/2 teaspoon of lemon zest and juice the lemons (you should have close to 1/3 cup of juice). Finely chop the mint and parsley.
4. When the chickpea puree is hot and the turkey is cooked through, add the lemon zest and juice to the turkey and continue to cook until the turkey has absorbed most of the juice, about 1 minute. Season to taste with salt and pepper, and add the chopped mint and parsley.
5. To serve, make a wreath of turkey on each dinner plate and spoon the chickpea puree in the middle.