|Dried chickpeas||1 Cup (16 tbs)|
|For seasoning mix|
|Curry powder||2 Tablespoon|
|Dried sweet basil||1 1⁄2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Black pepper||1 Teaspoon|
|White pepper||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Turkey breast||1 Pound, medium diced|
|Chopped onions||3 Cup (48 tbs)|
|Mirliton||1 Medium, halved, parboiled until tender, seeded, peeled, and finely diced|
|Chopped bananas||2 Cup (32 tbs) (2 Large Very Ripe Ones)|
|Defatted chicken stock||3 1⁄2 Cup (56 tbs)|
|Apple juice||1 Cup (16 tbs)|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Evaporated milk||12 Ounce (1 Can)|
|Diced unpeeled apple||2 Cup (32 tbs) (1 Cup Red Ones And 1 Cup Green Ones)|
|White grape syrup||1⁄4 Cup (4 tbs)|
|Cooked long grain rice||3 1⁄2 Cup (56 tbs) (White / Brown)|
Day 1: Add enough water to the chickpeas to cover them by 3 or 4 inches, and soak overnight in the refrigerator.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Drain the chickpeas, saving the soaking liquid, and set both aside.
Preheat the oven to 400°.
Sprinkle all surfaces of the turkey evenly with 2 tablespoons of the seasoning mix and rub it in well.
Place the seasoned turkey in a baking pan, bake for 15 minutes, remove it from the oven, and set aside.
Meanwhile, preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, the mirliton, the drained chickpeas, and the bananas, and cook, stirring occasionally, until the mixture starts to brown, about 10 minutes.
Stir in 1 cup of the stock and 3 tablespoons of the seasoning mix, and cook about 15 minutes.
Add the apple juice, mushrooms, and 4 cups of the liquid in which the chickpeas were soaked (adjust the amount by adding or pouring off water), and cook 25 minutes more.
Stir in the remaining seasoning mix and 2 cups stock, and cook 15 minutes.
Now puree the entire mixture.
We used a hand-held appliance to puree the mixture right in the pot, but if you use a food processor or blender, just pour the mixture into the appliance, puree it, and pour it back into the pot.
Don't worry if you have to pour it back and forth just be sure to scrape out all the mixture each time.
Continue to cook the mixture in the pot over high heat.
Stir in the evaporated milk and the remaining stock.
Remove 1/2 cup of the mixture from the pot and use it to deglaze the baking pan in which the turkey was cooked, then add the turkey and all the liquid from the pan to the pot.
Add the apples and turn the heat to low.
Simmer for 2 to 3 minutes, turn off the heat, and stir in the White Grape Syrup.
Serving size: Complete recipe
Calories 3828 Calories from Fat 757
% Daily Value*
Total Fat 87 g133.2%
Saturated Fat 29.4 g147.2%
Trans Fat 0 g
Cholesterol 393.5 mg131.2%
Sodium 8001.9 mg333.4%
Total Carbohydrates 572 g190.6%
Dietary Fiber 97.2 g388.7%
Sugars 206.4 g
Protein 223 g445.6%
Vitamin A 67% Vitamin C 410.2%
Calcium 217.5% Iron 269%
*Based on a 2000 Calorie diet