Ingredients
- 2 turkey legs cut in 2
- 5 onions peeled and cut into thin strips
- 300 g chickpeas (in can)
- 200 g peeled tomatoes (canned) cut into small cubes
- ½ tsp paprika
- ½ tsp ginger
- ½ tsp cumin
- ½ tsp turmeric
- Salt and pepper
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Preparation
In a deep tagine or pot over high heat and uncovered, brown the turkey legs and onions for 10 minutes with a generous drizzle of olive oil.
Then add the tomatoes, spices, coriander and cube. Cover with water to the height of the meat (approximately 800 ml), close, reduce the heat and simply simmer for 1 hour while monitoring from time to time, then finally add the chickpeas.
Adjust the seasoning if necessary and finish cooking for around fifteen minutes. When the sauce is creamy, stop cooking and serve with good fresh bread.
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source: Moroccan-cuisine
