Chicken, Chickpeas, and Turnips

From The Victory Garden Cookbook by Marian Morash
serves 6-8

Ingredients:
  • 2 cups cooked chickpeas
  • 3 Tbsp butter
  • 1 Tbsp oil
  • 2 onions
  • 5 cups chicken stock
  • ½ tsp white pepper
  • ¼ tsp ground ginger
  • 1/8 tsp powdered saffron
  • ½ tsp turmeric
  • 1 ½-2 lb small whole peeled turnips (if larger, cut into 1 ½ inch chunks)
  • 2 cups chopped young turnip leaves and stems (or spinach or mustard greens)
  • ¼ cup lemon juice
  • Salt and freshly ground pepper
  • Chopped parsley (optional)
Method:
    Rinse chickpeas in water and rub lightly to remove their skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in 2 batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more.

    Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce: it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat chicken and turnips in the sauce. Garnish with parsley if desired. Serves 6-8.

    Try using different legumes, such as kidney beans or lentils.

Did you know?

The average food item travels 1550-2480 miles (2500-4000 KM) in the U.S.
-The WorldWatch Institute, "Home Grown," 2002

Quotes

"We learn from our gardens to deal with the most urgent question of the time: How much is enough?"
~Wendell Berry
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