Spiced Turkey and Chickpea Stew with Harissa Oil and Za’Atar Pitas

Warm up with this hearty, fragrant stew inspired by the bold flavors of North Africa. Ground turkey and tender chickpeas simmer in a rich tomato broth seasoned with cumin, smoked paprika and garlic. A drizzle of homemade harissa chili oil adds a fiery kick, while a dollop of yogurt and fresh cilantro cool things down.

Serve this satisfying dish with warm pitas brushed with za’atar and sesame oil for dipping. It’s a complete meal that’s perfect for cozy nights in.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

6 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Dice the onion into ½-inch pieces. Pick the cilantro leaves from the stems; reserve the leaves and finely chop the stems.
2. In a large pot, heat a drizzle of olive oil over medium-high heat. Add the onion and chopped cilantro stems; cook, stirring occasionally, until slightly softened, 2-3 minutes. Add the cumin, smoked paprika and half the garlic powder; cook, stirring, until fragrant, 30-60 seconds.
3. Stir in the mushroom stock concentrates, crushed tomatoes, chickpeas with their liquid, 1 teaspoon sugar and 1 teaspoon salt. Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until slightly thickened, 15-20 minutes.
4. While the stew simmers, make the harissa oil: In a small microwave-safe bowl, combine the harissa powder, remaining garlic powder, 3 tablespoons olive oil, ½ teaspoon salt and chili flakes to taste. Cover with plastic wrap and microwave until fragrant, about 1 minute. Stir and set aside.
5. Wrap the pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds. In another small bowl, combine the za’atar spice, sesame seeds, 3 tablespoons olive oil and a pinch of salt. Lightly brush the pitas with the za’atar oil, then cut each into 4 triangles.
6. Once the stew has thickened, use a potato masher or the back of a spoon to gently mash about half the chickpeas to thicken further. Season with salt and pepper to taste.
7. Divide the stew among bowls. Top with cilantro leaves, a dollop of yogurt and a drizzle of harissa oil. Serve with the za’atar-spiced pitas and any remaining za’atar oil on the side for dipping.

Recipe Tips

FAQ

Can I use ground lamb or beef instead of turkey?

Yes, ground lamb or beef would work well in this stew. Adjust cooking time as needed to ensure the meat is fully cooked.

Is this stew gluten-free?

The stew itself is gluten-free, but the pitas contain wheat. Serve with gluten-free bread or omit the pitas to keep the meal gluten-free.

Can I make this stew ahead of time?

Absolutely! The stew tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.