One 14 1/2 oz can diced tomatoes with garlic and spices
One 19 oz can chickpeas (also called garbanzos)
One 2 1/4 oz can sliced black olives (ewww - never in this house!)
One 14 oz can quartered artichoke hearts packed in water - not marinated
Crumbled feta cheese for garnish
Instructions
In a 4 1/2 quart Dutch oven or soup pot heat the oil over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Add the turkey and raise the heat to medium-high. Stir frequently, breaking up any large chunks of turkey and making sure that it cooks through. While the meat cooks, add the garlic powder, oregano, thyme, bay leaves and black pepper.
While the turkey continues to cook, open all the cans. Drain and rinse the chickpeas. Drain the artichokes and olives.
Add the tomatoes with their juices to the pot. Break up any large tomato chunks. Add the chickpeas, olives and artichokes. Stir thoroughly by gently.
Continue to cook, stirring frequently until the turkey is no longer pink, about five minutes. Reduce heat to low and simmer, stirring from time to time, to blend flavors and reduce the liquid slightly, about 10 minutes or until ready to serve. To serve, spoon the stew into bowls and garnish with feta cheese crumbles to taste.
Originally Submitted
2/7/2010
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