The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 20g baby spinach
- 10g flaked almonds (Nuts)
- 80g greek style yoghurt (Milk)
- 200g Tomatoes Baby Seasonal Mix
- 1 handful of fresh mint
-
200g passata
-
230g chickpeas
-
1 tbsp baharat spice blend
-
4 tsp garlic paste
- 300g British turkey breast mince
- 80g green beans
- 1 onion
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 76Kcal | 470Kcal |
| 316kJ | 1964kJ | |
| Fat | 2.5g | 15g |
| of which saturates | 0.7g | 4.4g |
| Carbohydrates | 3g | 22g |
| of which sugars | 2.5g | 16g |
| Protein | 7.6g | 47g |
| Salt | 0.26g | 1.6g |
| Fibre | 1.7g | 11g |
Ingredients
Ingredients
- 10g flaked almonds (use half) (Nuts)
- 20g baby spinach (use half)
- 80g greek style yoghurt (use half) (Milk)
- 100g Tomatoes Baby Seasonal Mix (use half)
- 1 handful of fresh mint (use half)
-
200g passata (use half)
-
230g chickpeas (use half)
-
1 tbsp baharat spice blend (use half)
-
4 tsp garlic paste (use half)
- 150g British turkey mince
- 80g green beans (use half)
- 1 onion (use half)
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 79Kcal | 459Kcal |
| 330kJ | 1919kJ | |
| Fat | 2.6g | 15g |
| of which saturates | 0.8g | 4.4g |
| Carbohydrates | 3g | 20g |
| of which sugars | 2.4g | 14g |
| Protein | 8.0g | 46g |
| Salt | 0.27g | 1.6g |
| Fibre | 1.8g | 10g |
Baharat-spiced Turkey Meatballs with Chickpeas & Mint Yogurt
This recipe is designed to be more nutrient dense, and packed into a smaller portion. You'll make your own meatballs with tender British turkey and fragrant baharat, then simmer with plump chickpeas in a spiced tomato sauce. Top with cooling mint yoghurt and a sprinkle of toasted almonds, for the perfect bite.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium bowl, a small bowl, a sieve & a measuring jug
Toast & prep
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
- Finely dice the onion. Trim and cut the green beans into thirds. Halve the tomatoes. Drain and rinse the chickpeas
Make & fry the meatballs
- In the medium bowl, combine the turkey with half the baharat spice and half the garlic paste. Season with a pinch of salt and pepper. Mix and form into 10 meatballs (5 for 1 person)
- Reheat the frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the meatballs, onion and green beans and cook for 5 mins, turning the meatballs until browned all over
Simmer simmer
- Add the tomatoes, remaining baharat spice and remaining garlic to the pan. Cook for 2 mins, then add the passata, chickpeas and 150ml water (75ml for 1 person). Season with salt
- Bring to the boil, then simmer for 12 mins, until the meatballs are cooked through
Make the yoghurt & final touches
- Meanwhile, pick the mint leaves from the stalks and finely chop
- In the small bowl, combine the yoghurt with three-quarters of the mint, 1 tbsp water (1/2 tbsp for 1 person) and a pinch of salt and pepper
- Rinse the spinach, then add to the chickpeas in the final 1 min and simmer, until wilted. Season to taste
Plate up
- 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
- Share the meatballs and chickpea stew between bowls. Drizzle over the mint yoghurt. Scatter with the almonds and reserved mint to finish
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