Turkey and Chickpea Pita
Nutrition per serving
| Calories | 926 kcal |
| Protein | 67.7 g |
| Carbs | 95.6 g |
| Fats | 33.9 g |
| Saturated Fat | 11.8 g |
| Monounsaturated Fat | 8.5 g |
| Polyunsaturated Fat | 8.9 g |
| Sugars | 17.6 g |
| Fiber | 22.3 g |
| Sodium | 906 mg |
Ingredients
| Coconut Oil | |
| Red Onion | |
| Garlic | |
| Ground Turkey (7% fat) | |
| Ground Cumin | |
| Sweet Smoked Paprika | |
| Carrot | |
| Red Chilli Pepper | |
| Fresh Coriander | |
| Lemon | |
| Whole Wheat Pita Bread | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained |
1. Drain and rinse the tinned chickpeas. Roughly chop the coriander leaves and the garlic clove should be finely diced. Finely slice red chilli and be careful with seeds if require milder taste. Grate the carrot. Prepare saucepan of water to the boil.
2. Add the chickpeas to the saucepan and simmer for 5 minutes. Drain in a sieve then rinse under cold water.
3. At the same time heat the coconut oil in a large frying pan with a high heat.
4. Add the onion and garlic to the pan and fry for 1 minute.
5. Add the turkey mince, breaking lumps as added, and fry for 2 minutes.
6. Add the cumin and paprika and fry, until the turkey mince is cooked, for about 30 seconds.
7. Season well with salt and pepper, then stir in the carrot, chilli and the waiting chickpeas. Use back of spoon to crush some of the chickpeas.
8. When the turkey is fully cooked and the chickpeas are warmed through, take the pan of the heat.
9. Stir through the chopped coriander and add squeeze of lemon juice to taste.
10. Fill mix into pitta breads.