Arabian chickpea pot

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Time: 15 mins

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Ingredients

200 oz chopped tomatoes
lemon
4 stem coriander
salt
200 oz turkey fillet
1 red onion 
1tsp harissa
400 cups chicken stock
pepper
2 tbsp. olive oil
chickpea, cooked (without fat and salt added): 250 o

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Instructions

Step: 1/7
Rinse chickpeas with cold water and drain.

Step: 2/7
Slice the turkey breast.

Step: 3/7
Peel and halve the onion and cut into thin rings.

Step: 4/7
Heat the oil in a pan, fry the turkey and onion over a medium heat for 3 minutes. Season with salt and pepper.

Step: 5/7
Add the tomatoes, chickpeas, stock and harissa to the pan, bring to the boil, reduce the heat, cover and cook for 5 minutes.

Step: 6/7
Meanwhile, wash the herbs, shake dry and pull the leaves from the stalks. Squeeze the juice from the lemon.

Step: 7/7
Season the turkey mixture with salt, pepper and 1-2 tbsp lemon juice and add the herbs.

Source: FreshMag

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