One-pot turkey steaks with chickpeas

Look no further for family-friendly, one-pot dinner ideas!

3 ratings

20 minutes
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal307
Fat4.1g
Salt0.3g
Sugar4.1g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

You can also make this recipe in a slow cooker. Add the browned turkey (see step 1), 100ml of stock and the remaining ingredients – excluding the spinach, instead stir this through before serving – to your slow cooker, stir and cover. Cook for around 6 hours on low. To thicken, add a tablespoon of cornflour dissolved in a small amount of cold water 30–60 minutes before the end of cooking.

Ingredients

1 teaspoon olive oil
4 turkey breast steaks
200ml reduced-salt stock
1 x 400g can chopped tomatoes
1 teaspoon paprika
½ lemon, juice and zest
1 x 400g can chickpeas, drained and rinsed
100g baby spinach
Large handful flat leaf parsley, roughly chopped
Freshly ground black pepper

Method

Heat the oil in a large frying pan over a high heat and add the turkey steaks. Cook for 5 minutes, or until brown on both sides. Remove the steaks from the pan and set aside.
Add the stock, tomatoes, paprika, lemon juice and zest to the pan and allow to simmer for about 2 minutes, until the sauce is reduced slightly.
Stir through the chickpeas, spinach and most of the parsley, and simmer until the spinach is just wilted.
Return the turkey to the pan and bring to the boil. Cook for 8 minutes or until the turkey is cooked through.
Season with pepper and serve.