Chickpea vegetables with turkey strips and apricots

Name: Chickpea vegetables with turkey strips and apricots
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 can(s) (425 ml) Chickpeas; 150 g dried soft apricots; 2 red onions; 1 Garlic clove; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Cinnamon; 1⁄2-1 Tsp Cumin; 6 Stem(s) Peppermint; 300 g Whole milk yoghurt

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

When the oriental aromas waft through the apartment like a little cloud, it becomes clear to everyone: Today there is's something fine! That you only had to stand in the kitchen for 25 minutes, nobody needs to know that.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 can(s) (425 ml) Chickpeas
150 g dried soft apricots
2 red onions
1 Garlic clove
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Cinnamon
1⁄2-1 Tsp Cumin
6 Stem(s) Peppermint
300 g Whole milk yoghurt

Directions

1
Wash the meat, dab dry and cut into strips. Heat the oil in a large frying pan. Fry the meat for 4-5 minutes, turning it over. Season with salt and pepper. Remove all the meat.
2
Rinse the chickpeas in a sieve and drain. Halve the apricots. Peel onions and garlic. Halve onions and cut into strips. Chop garlic very finely. Sauté onions and garlic in hot frying fat.
3
Add tomatoes together with juice, chick peas and apricots, bring to the boil and simmer for about 10 minutes. Season with salt, pepper, 1 pinch of cinnamon and 1⁄2 TL cumin.
4
Wash mint, shake dry, pluck off leaves and cut into strips. Mix yoghurt and mint. Season to taste with salt. Add the meat to the vegetables in the pan and heat up. Season to taste with salt, pepper and cumin.
5
Serve with mint yoghurt. Served with naan bread.