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Serving size
Ingredients
Ingredients
- 80g greek style yoghurt (Milk)
- 80g baby spinach
- 40g whole almonds (Nuts)
- 1 handful of fresh mint
-
400g passata(tomatoes, salt, citric acid)
-
460g chickpeas(Chickpeas, water, salt)
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
-
1 tbsp baharat spice blend(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 600g British turkey breast mince
- 240g green beans
- 200g baby tomatoes
- 2 onion
Allergens
Contains:
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 90Kcal | 549Kcal |
| 379kJ | 2297kJ | |
| Fat | 3.2g | 19g |
| of which saturates | 0.6g | 3.9g |
| Carbohydrates | 3g | 20g |
| of which sugars | 2.3g | 14g |
| Protein | 8.2g | 50g |
| Salt | 0.27g | 1.6g |
| Fibre | 2.4g | 15g |
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Baharat Turkey Meatballs with Chickpeas & Mint Yoghurt Dressing
This vibrant Middle Eastern-style stew is packed with flavour. Spice up juicy British turkey mince with baharat, a classic Middle Eastern spice blend. Simmer with chunky chickpeas and juicy plum tomatoes. Top with a creamy mint yoghurt dressing, to complete the feast.
Cooking Instructions
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large saucepan, a medium bowl, a small bowl, a sieve & a measuring jug
Get started
- Finely dice the onions. Halve the tomatoes. Trim and cut the green beans into thirds
- Add the green beans to the foil-lined baking tray, drizzle with 2 tsp oil and season with salt and pepper. Grill for 8-9 mins, until golden and softened. Once cooked, remove and set aside
- In the medium bowl, combine the turkey with half the baharat spice and half the garlic paste. Season generously with salt and pepper. Mix and form into 16 meatballs
Simmer simmer
- Heat the large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the meatballs and onion and cook for 4 mins, turning frequently, until browned all over
- Meanwhile, drain and rinse the chickpeas
- Add the tomatoes, the remaining baharat spice and remaining garlic paste to the pan. Cook for 1-2 mins, then add the passata, chickpeas and 200ml water. Bring to the boil, then simmer for 12 mins, until the meatballs are cooked through and the sauce has thickened
Make the yoghurt dressing
- Meanwhile, finely chop the mint (reserving a few leaves for garnish)
- Add the chopped mint, yoghurt and 1 tbsp water to the small bowl. Season with salt and pepper
- Rinse the spinach
Wilt the spinach
- In the final minute, stir the spinach and grilled green beans into the meatball pan and simmer for 1 min, until the spinach is wilted. Season to taste
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Plate up
- Serve the baharat meatballs and chickpeas into bowls
- Drizzle over the mint yoghurt dressing. Scatter with the almonds and reserved mint leaves to finish
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