Directions:
- First, heat a wide, deep, non-stick saucepan over medium heat, then add the olive oil. Saute onion, stirring, for about 5 minutes, until starting to soften.
- Add the garlic, ginger, Harissa and cook for 30 seconds.
- Add the basmati rice and stir to coat in the mixture.
- Pour in the chicken stock, then cover and cook over low heat for about 15 minutes until the rice is cooked and all the liquid absorbed.
- Remove the lid, and add the turkey, sultanas and chickpeas, mix well, then cook a further 2 minutes to warm through. Stir in the lemon juice.
- Sprinkle with chopped coriander leaves, then serve with a fresh green salad if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.32 Kcal (1479 kJ) | ||
| Calories from fat | 95.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.56g | 16% | |
|---|---|---|---|
| Cholesterol | 220.08mg | 73% | |
| Sodium | 216.33mg | 9% | |
| Potassium | 231.83mg | 5% | |
| Total Carbs | 46.01g | 15% | |
| Sugars | 8.12g | 32% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 20.05g | 40% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 2.1mg | 69% | |
| Iron | 171mg | 950% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 117.23 Kcal (491 kJ) | ||
| Calories from fat | 31.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 16% | |
|---|---|---|---|
| Cholesterol | 73.02mg | 73% | |
| Sodium | 71.78mg | 9% | |
| Potassium | 76.92mg | 5% | |
| Total Carbs | 15.27g | 15% | |
| Sugars | 2.69g | 32% | |
| Dietary Fiber | 1.54g | 19% | |
| Protein | 6.65g | 40% | |
| Vitamin C | 3mg | 15% | |
| Vitamin A | 0.7mg | 69% | |
| Iron | 56.7mg | 950% | |
| Calcium | 13.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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