Turkey with herbs and beans

4 Servings

Ingredients

Quantity Ingredient
2 Onions, chopped
2 Cloves of garlic, minced (up to 4)
1½ cup Fresh carrots, sliced or julienned into large matchsticks
1 cup Celery, diced
4 Tomatoes, cut into cubes, or 1 can drained chopped ones
1 small Zucchini or yellow squash or egg plant, cut into cubes
2 cups Canned garbanzo beans or Great Northern beans in a pinch
1 cup Leftover turkey, chunked (up to 2)
½ Fresh lemon, juice of
1 tablespoon Zatar -and-
1 tablespoon Sumac -OR-
Combination of thyme, some bay leaf, dried basil, dried dill
Olive oil or non-stick spray
Salt and pepper to taste

Directions

Saute all vegetables except tomato in a little oil until almost done. Add lemon juice, the beans and the herbs along with tomatoes. Add a little water if it seems dry. Add turkey, heat until heated through. Serve with warm bread. Try lentils instead of the beans. Experiment with adding hot peppers if you like. Add a dash of cinnamon. If you have leftover sweet potatoes, try cutting them into the mix. It will never be the same stew twice in a row! PS: Even my kids liked this one.

Posted to JEWISH-FOOD digest V96 #86 Date: Mon, 25 Nov 1996 20:50:24 -0500 From: birgittaw@... (Birgitta Wade)

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