Kofta over Chickpea Stew with Tzatziki Sauce

Kofta over Chickpea Stew with Tzatziki Sauce

Recipe by Chef John McConnell

Kofta over Chickpea Stew with Tzatziki Sauce

Serves 8-10
Spicy Tzatziki Sauce
1 small cucumber peeled, seeded
1 1/2 tsp kosher salt, divided
1 Tbsp lemon juice
1 cup plain Greek whole milk yogurt
1/4 cup fresh cilantro leaves, finely chopped
1 Tbsp Clif Family Napa Valley Aleppo Hot Sauce

1 pound ground beef (85-90% lean)
1 pound ground chicken, or ground turkey
Half an onion, grated on a box grater
2 each garlic cloves, grated using a micro-plane grater/zester
1 cup cooked brown rice, or white rice (completely cooled)
3 Tbsp kosher salt
2 tsp cumin powder
1 tsp coriander powder
1 tsp dried oregano
½ tsp cinnamon
½ tsp dried mint, or 1 Tbsp fresh, coarsely chopped
1 Tbsp Clif Family Napa Valley Red Pepper Jam
1 tsp Clif Family Napa Valley Aleppo Hot Sauce
2-3 each ice cubes (kept frozen)

Chickpea Stew
1 each large onion, chopped
2-3 each cloves of garlic, crushed
Pinch crushed red chili flake
¼ cup Clif Family Napa Valley Extra Virgin Olive Oil
1 tsp cumin powder
1 tsp dried oregano
½ cup Clif Family Napa Valley Red Pepper Jam
1 each 16oz can or box of peeled, diced tomatoes
1 each 16oz can of chickpeas, strained and rinsed
1 ½ Tbsp sea salt
pinch of saffron, optional

Make the Tzatziki:
Peel and grate the cucumber on the large holes of a box grater into a medium bowl, toss with 1/2 teaspoon of the salt, and let sit for 15 minutes. Meanwhile, fresh squeeze 1 tablespoon of lemon juice into another bowl, add yogurt, remaining 1 tsp salt, pepper sauce and mix to combine. Using your hands, squeeze the excess liquid out of the cucumber. (This is an important step, otherwise you will end up with watery tzatziki.) Add the cucumber to the yogurt mixture and mix to combine. Refrigerate at least 1 hour. Make the kofta while the tzatziki sauce is chilling.

For Kofta:
Using a stand mixer outfitted with the paddle attachment, add all prepared ingredients to the bowl of the stand mixer (adding ice cubes last, just prior to mixing) and mix on lowest speed until ice is melted and ingredients combined, about 5-8 minutes. Preheat an oven to 425F. Using your hands form egg-shaped oval meatballs, placing them on a parchment paper-lined sheet tray to bake making sure they are spaced well enough apart from each other to allow for proper cooking. Bake for about 15 minutes until the kofta start to develop browning, then remove from oven and allow cooling on same baking sheet.

For Stew:
In a large pot, add olive oil, garlic and chili flake and begin to toast garlic over med-high flame until lightly golden brown. Add onion and sauté until tender. Add cumin and oregano, continue to sauté until spices have released their fragrance, about 30 seconds. Add pepper jam and bring to a boil until the base is bubbling and gurgling. Add tomatoes, chickpeas and return to a boil. Reduce to a simmer and check the seasoning of the stew adding the salt, saffron and if desired extra hot sauce to taste. Continue to simmer the stew for 10 minutes, add all of the kofta to the pot carefully fitting in each piece. Bring stew and kofta mixture back to a simmer and cover pot with a tight fitting lid allowing to simmer for an additional 10 minutes covered and turn the heat off of the pot and allow to stand. Serve the kofta and spicy chickpea-tomato stew family style out of the pot at the table. Garnish with spicy tzatziki sauce and cilantro if desired.

Pull the cork on a bottle of 2017 Gary’s Improv Zinfandel and enjoy the delicious spread!


Purchase Ingredients

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