Harissa and Turkey Stew
Inspired by the flavors I experienced while working in Africa, this harissa and turkey stew is equally healthy and delicious!
- 2 tsp olive oil
- 1lb extra lean ground turkey
- 1 small yellow onion, diced
- 2 cloves garlic, crushed
- 3 cups butternut squash, peeled and cubed (approximately 1 small squash)
- 1 tsp ground cumin
- 1 + 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1 tsp harissa paste (add more if you want more spice)
- 1 can of crushed tomatoes (796 ml)
- 1 cup chicken stock
- 4 cups fresh spinach, sliced (approximately 1 small bunch)
- 3 tbsp fresh parsley, chopped – plus more for serving
- Heat a Dutch oven or other large pot on medium heat. Add olive oil and ground turkey. Cook, breaking up the turkey constantly, until the meat turns brown and is no longer pink in the center, approximately 4 minutes.
- Add the onions and garlic, and sauté until the onions are soft, approximately 3 minutes.
- Add the butternut squash, cumin, turmeric, coriander, and harissa paste. Stir to ensure the spices are evenly distributed. Sauté the squash for approximately 3 to 5 more minutes.
- Add the can of crushed tomatoes and harissa paste. Bring to a boil, and then reduce heat to a simmer. Cover and simmer until the butternut squash is soft and easily pierced with a fork, approximately 20 to 30 minutes.
- Stir in the spinach and parsley, and cook until the spinach is soft and wilted, approximately 2 minutes.
- Top with chopped fresh parsley and serve.