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Cover - Saffron Turkey Stew with Orzo, Greens & Chickpeas

Saffron Turkey Stew with Orzo, Greens & Chickpeas

30 mins
327 cals per serving
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Donal's Notes

A useful blueprint of a recipe that is open to your interpretation. Use whatever greens are in season for this. Curly kale or spinach could work well here. The same goes for the chickpeas, and tinned pulses you can find in the kitchen press will work, cannellini or butter beans would be tasty here too

Ingredients

olive oil
olive oil
saffron
saffron
garlic
garlic
onion
onion
carrot
carrot
chicken stock
chicken stock
orzo
orzo
cooked turkey meat
cooked turkey meat
cavelo nero
cavelo nero
tinned chickpeas
tinned chickpeas
fresh parsley
fresh parsley
sea salt
sea salt
ground black pepper
ground black pepper

Equipment

Large saucepan
Large saucepan
Chopping board
Chopping board
Knife
Knife
Measuring jug
Measuring jug
Wooden spoon
Wooden spoon

Method

1

Place a large saucepan over a medium high heat. Add a little oil and fry the onion and carrot until softened for about 8-10 minutes. Stir through the garlic and fry for a further minute or so before adding the saffron and chicken stock.

2

Bring to a rapid boil before add the orzo and reducing heat to medium-low. Stir regularly and partially cover to cook for 10 minutes or until the orzo is al dente.

3

Stir through the turkey, cavolo nero and chickpeas to heat through and until the greens have wilted. Season to taste and serve in warm bowls with a little parsley on top.

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