Thanksgiving is not the only time you should enjoy a tasty turkey dish. I don’t always like to mix beans or peas with meat but this time I am making an exception. Ground Turkey with Chickpeas is the designated dish today to be served with white rice.
Usually when cooks or chefs are cooking ground meat they will add lemon juice and others won’t. If everyone knew what a few drops of lemon juice or vinegar can do to meat, they will start using it every time they’re cooking meat. I use lemon, lime or vinegar to clean my meat and also in marinades. Because it impossible to clean ground meat the same way we do for whole meat, adding a few drops of lemon juice or vinegar will give the dish a wonderful citrus taste.
There is another way also to clean meat and it is with sour orange. If you are living in the Caribbean or Latin America or anywhere else sour oranges can be found, you are probably used to it. Sour oranges replace lemon juice or vinegar in many dishes. By the way if a recipe requires sour orange juice, please refrain yourself from using regular orange juice, as it is not the same and will not give you the taste you need. Your dish will taste sweet and have the taste of orange juice. Not the same at all!
When cooking ground meat, whatever the recipe is, don’t be afraid to add a few drops of fresh squeezed lemon or lime juice. With my Ground Turkey with Chickpeas I added the lemon juice and turmeric, which is my secret ingredient. Ground Turkey with Chickpeas made with fresh spices, fresh tomatoes, and cooked chickpeas, can be served white rice.
- 4 pounds ground turkey
- 2 – 3 tablespoons olive oil
- 4 garlic cloves minced
- 1 teaspoon ground thyme
- 1 tablespoon tomato paste
- 1 cup white onion
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh squeezed lemon juice
- 1 ½ to matoes diced
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ¼ teaspoon ground cloves
- ½ cup cooked chickpeas
- Heat the oil in a large skillet over medium-high heat. Add the ground turkey to the skillet, season with garlic and thyme, and cook, breaking the meat up with a spoon, until no longer pink, 3 to 5 minutes.
- Add tomato paste and lemon juice and stir to mix. Cook for an additional 2 minutes or until tomato paste is well incorporated. Add onion, parsley, lemon juice, diced tomatoes, paprika and cook for 10 – 15 minutes until the tomatoes have released most of their juice. Add paprika, turmeric and ground cloves, and cook for another 2 minutes. Season to taste, add chickpeas let cook for 3 – 5 minutes and remove from stovetop and serve with white rice.