Istanbul Not Constantinople
Ground Turkey and Rotel Stew with Mediterranean Spices
25 minutes
Serves 4
DinnerMediterranean
Herb's take
A classic Turkish comfort approach meets weeknight hustle: this stew leans on ground turkey and that handy can of Rotel for unexpected depth and brightness. You’ll practice blooming spices for flavor amplification and build layers in under 30 minutes, no passport required.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring often, until softened and just translucent, about 3 minutes.
- 02Add the minced garlic and sauté until fragrant, 30 seconds more.
- 03Increase heat to medium-high and add the ground turkey. Cook, breaking up with a spoon, until no longer pink, about 4 minutes.
- 04Sprinkle in the cumin, smoked paprika, coriander, and cinnamon. Stir continuously to coat the turkey and bloom the spices, about 1 minute.
- 05Pour in the entire can of Rotel (undrained) and the chicken broth; stir well to combine.
- 06Add the chickpeas. Bring the mixture to a gentle simmer. Reduce heat to medium-low and cook, uncovered, for 8 minutes to meld flavors.
- 07Stir in the chopped spinach and cook just until wilted, about 1 minute.
- 08Remove from heat. Stir in the lemon juice, then season with salt and pepper to taste.
- 09Ladle into bowls and top with chopped fresh parsley. Serve hot.
Want your own batch?
I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.