Saffron Turkey Stew with Orzo, Greens & Chickpeas

Name: Saffron Turkey Stew with Orzo, Greens & Chickpeas
Total time: 30 min
Ingredients: 1 tbsp olive oil; pinch saffron; 4 cloves garlic (sliced); 1 onion (finely chopped); 1 carrot (finely chopped); 1 litre chicken stock; 200 g orzo; 500 g cooked turkey meat (shredded); 200 g cavelo nero; 1 x 400 g tinned chickpeas (drained & rinsed); small handful fresh parsley (roughly chopped); sea salt; ground black pepper

30 mins

327 cals per serving

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

Equipment

Large saucepan

Chopping board

Knife

Measuring jug

Wooden spoon

Method

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.

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.

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.