Turkey Meatball Stew in Roasted Pepper Coconut Sauce

Steps

1. Heat the oven broiler with a rack about 4 inches below it. Place the bell pepper halves skin side up on a foil-lined pan and broil 10 to 12 minutes until blackened. Cover with foil for 10 minutes, then peel off the skins and roughly chop the peppers.
2. Meanwhile, in a bowl mix the turkey, breadcrumbs, egg, half of the parsley, one third of the garlic, half of the cumin, the oregano, one third of the salt and the black pepper. Shape into about 20 meatballs.
3. Heat one third of the olive oil in a Dutch oven over medium-high heat. Brown the meatballs in batches, about 5 minutes, turning, then move them to a plate (they finish cooking later).
4. Add the remaining olive oil, the onion and the eggplant to the pot with one third of the salt. Cook over medium heat 8 minutes until softened. Stir in the remaining garlic, the remaining cumin, the paprika and the tomato paste and cook 1 minute.
5. Purée the roasted peppers with the chicken broth and coconut milk in a blender until smooth, then pour this pepper-coconut sauce into the pot.
6. Add the chickpeas and the remaining salt, bring to a simmer, then return the meatballs to the pot. Cover and simmer gently 20 minutes, until the meatballs reach 165°F (74°C) in the center and the eggplant is tender.
7. Stir in the lemon juice. Serve in bowls topped with the feta and the remaining parsley.