Heat the oil in a large saucepan, add the onion and gently fry for 5 minutes until soft, stir in the cumin and chilli powder and cook for another minute. Add the turkey and toss well to coat in the spices, cook stirring for 5 minutes until just becoming opaque, add the chopped Chipotle chillies and tomatoes.
Bring to a simmer and cook for about 15 minutes allowing the sauce to thicken up a little, add the chickpeas and cook for another 5 minutes.
Season to taste with sea salt and black pepper add a little more chipotle if you want more heat, serve with a tablespoon per bowl of sour cream and some chopped spring onions.
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