Photo: Andrew Grinton
2 tbsp extra-virgin olive oil
1 small yellow onion, chopped
1 green sweet pepper, cored, seeded and chopped
2 cloves garlic, finely chopped
1 lb ground white meat turkey
1 398 mL can diced tomatoes, with juice
1 398 mL can pumpkin puree
1 cup water
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground tumeric
1 398 mL can chickpeas, rinsed and drained
In a large pot, warm the oil on medium-low heat. Add the garlic, onion and green pepper. Cook until tender, about 5 minutes. Add the ground turkey and cook until browned. Pour in water, pumpkin, tomatoes, chili powder, cinnamon, cumin, turmeric, and salt and pepper to taste, and bring to a boil. Bring the heat down to medium low and then add the chickpeas. Cover and simmer for 30 minutes, stirring occasionally. Serve with fresh bread and a dollop of sour cream.
Protein 20g, Carbohydrates 23g, Fat 13g, Fibre 8g, Sodium 580mg.