Spanish Stew with Turkey Meatballs – A Detailed recipe cooking. 
Time: 35 min Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 570 gr. lean minced turkey
- 1 can (425 gr.) Chickpeas (drain the brine and rinse)
- 2 tbsp. low salt chicken stock
- 2 cans (400 gr.) Baked tomatoes with low cubes salt content
- 2 tbsp. l olive oil
- 1 chopped large onion
- 5 minced cloves of garlic
- Salt and ground black pepper
- 1 tsp smoked paprika
- 1 tbsp. sliced small carrots
- 3/4 Art. (loosely tamp) chopped fresh parsley (about 1 bunch) plus some more for decoration
Recipes with similar ingredients: minced turkey, chickpeas, tomatoes, carrots, onions, garlic, parsley
Recipe preparation:
- Heat in a large frying pan over medium heat. olive oil. Put onion, garlic, a pinch of salt and fry, stirring occasionally, until soft, about 5 minutes. Shift half the mixture into a large bowl. In the remaining onion in the pan mix the paprika and carrots and cook for a minute. Add tomatoes, chicken stock and chickpeas. Bring to a boil and simmer stirring occasionally until the sauce is slightly thickened, about 6 мин.
- At this time, put the turkey mince in a bowl with onion mixture, parsley, a teaspoon of salt and a teaspoon of pepper. Knead with your hands. Form 20 meatballs from this mixture. Put the meatballs in fry the saucepan and simmer, turning over once, until cooked, about 7 minutes Serve again sprinkled with pepper and parsley.
