Hi friends! Last night I made a simple but really tasty stir fry of ground turkey with chickpeas, garlic, onion, garlic, eggplant, peppers and lots of smoked hot paprika. Warming fall flavors! This bento was made for Jamison's lunch today and includes the turkey dish with brown jasmine rice, sautéed red cabbage. Garnishes: a gingko cut green apple, garden calendula petals over the rice for golden color and vitamin C.
Turkey, Chickpeas and Fall Veggies with Smoked Paprika
This yummy dish is good hot or at room temperature, making it quite bento-friendly.
1 lb. ground turkey
1 eggplant, dark and shiny, chopped
one yellow pepper, chopped (or color of your choice)
4 garlic cloves, chopped fine
1/2 large red onion, sliced into half moons
1 can chickpeas, 15 ounces, rinsed and drained
smoked hot paprika, freshly ground black pepper, sea salt
1/2 cup tomato sauce or chopped fresh/canned tomato
1/2 cup feta cheese, crumbled
cayenne pepper to taste
In a wok or sauté pan, heat olive oil and add garlic and onions, stirring until softened and lightly golden. Add eggplant pieces and pepper slices and chickpeas, turning until coated with oil. Season with sea salt, paprika and black pepper and continue to cook until tender and aromatic. Remove from pan, add ground turkey and sauté, using wooden spoon to break up clumps. Add tomato sauce, season with paprika and salt and brown lightly. Add chickpea-vegetable mixture and raise heat. Add feta, combine. Taste, correct seasonings and enjoy!
Camellias are really glorious right now, and I have radicchio and beets perking along in the garden. The kale and kohlrabi starts have been thoroughly nibbled by some nighttime critters, however!