Chickpea, Grape and Turkey Skillet

  • Difficulty: Medium
  • 55 minutes
  • 2 servings

This dish has a strong flavor, where tangy, sweet, and sour work together for an intense experience. We’re talking turmeric, lemon and orange juice, grapes, and white wine. Working along with the turkey & veggies they create a savory burst of aromas and tastes.

Ingredients Needed for Chickpea, Grape and Turkey Skillet

    For marinating the turkey:

    10 ounces of turkey breast
    1 teaspoon garlic powder
    1 tablespoon salt
    2 teaspoons of turmeric
    ¼ cup white wine
    2 tablespoons of celery leaves, chopped

    For the veggie skillet:

    1 tablespoon olive oil
    1 medium eggplant, cubed
    1 celery stick, chopped
    4 ounces of canned chickpeas
    1 tablespoon lime juice
    celery leaves
    4 ounces of red grapes
    2 tablespoons of orange juice

    For the final dish:

    1 tablespoon olive oil
    ¼ cup white wine
    1 cup fresh parsley, chopped

How to Make Chickpea, Grape and Turkey Skillet

  1. For marinating the turkey: Add the turkey breast, garlic powder, salt, turmeric, white wine, and celery leaves into a zip bag and marinate for 30 minutes.
  2. For the veggie skillet: Heat the olive oil in a saucepan over low heat, then add the eggplant, celery, and chickpeas while stirring. Stir-fry for a few seconds. Add the lime juice and some celery leaves and stir-fry a little more. Add the grapes and orange juice and stir-fry more.
  3. For the final dish: Heat the olive oil in a skillet over medium heat, then cook the marinated turkey breast on both sides until golden brown.
  4. Add the cooked vegetables and white wine, and simmer for 5 minutes. Add the fresh parsley on top and remove from heat.

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