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

Warm up with this richly spiced stew that brings the flavors of North Africa to your table. Ground turkey and tender chickpeas simmer in a tomato broth infused with cumin, smoked paprika and garlic, creating a deeply satisfying dish.

A drizzle of homemade harissa oil adds a fiery kick, while a dollop of yogurt and fresh cilantro balance the heat. Toasted pitas brushed with za’atar and sesame seeds are the perfect companion for sopping up every last drop.

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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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) 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 and reserve the leaves; 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, sugar and 1 teaspoon salt (or to taste). 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, mix the za’atar spice, sesame seeds, 3 tablespoons olive oil and a pinch of salt. Brush the pitas lightly with the za’atar oil, then cut each into four 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.

Recipe Tips

FAQ

Can I use ground lamb or beef instead of turkey?

Yes, ground lamb or beef would work well in this stew. Just brown the meat before adding the onions.

Is there a substitute for harissa powder?

You can use a mix of chili powder, cumin and a pinch of cayenne as a substitute, but the flavor will be slightly different.

Can I make this stew ahead of time?

Absolutely! The stew tastes even better the next day. Store it in the fridge and reheat gently on the stovetop.