Turkey and chickpea pittas

So I chose this recipe because we had turkey mince in the freezer. I won’t lie, I wasn’t thrilled at the idea after my last meal involving turkey mince, which was underwhelming to say the least.

It’s from the body coaches recipe in his first ‘lean in 15’ book. If you like the flavours in falafel, then the chances are you’ll like this.

It’s pretty simple so even the most novice of chefs can whip it up in no time at all.

First, bring a saucepan of water to the boil, add a can of chickpeas, and let these simmer for five mins.

Meanwhile, heat some coconut oil over a high heat in large frying pan. Add a diced red onion, two diced garlic cloves, and fry for a minute. Toss in 500g of Turkey mince, and break up for a couple more minutes. Sprinkle generously some ground cumin, smoked paprika and keep stirring. Season generously, and mean GENEROUSLY, with salt and pepper – else turkey can be on the bland side.

Stir in two grated carrots , a chopped up chilli and the drained chickpeas. Crush in all the flavours with your wooden spoon. Stir in a bunch of freshly chopped coriander (my favourite) and a good squeeze of lemon juice.

Toast as many pittas as you wish, and serve them up stuffed with the turkey chickpea mixture. Two of us ate this and there were still plentiful leftovers.

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