Moroccan Turkey and Chickpea Skillet
User Reviews
4.5
Moroccan Turkey and Chickpea Skillet
Description
Moroccan Turkey and Chickpea Skillet features lean ground turkey cooked with sliced onions, carrots, and red bell peppers. The use of fragrant spices such as cumin, cinnamon, coriander, paprika, and cayenne pepper lends a distinctive North African touch. Tomato paste and chicken broth create a rich base that thickens as it simmers alongside chickpeas and sweet golden raisins. Lemon zest and juice add brightness, and chopped cilantro provides a fresh herbal finish.
The dish has a hearty texture from the ground turkey and chickpeas, while the softened vegetables contribute subtle sweetness and bite. Cooking the ingredients in a skillet allows the flavors to meld while keeping the components distinct. The result is a well-rounded skillet meal that balances savory, sweet, and citrusy elements.
Serving options include plain as a main dish or paired with warm naan bread, couscous, or rice to soak up the sauce. Its composition makes it suitable for lunch or dinner. The leftovers, if any, can be reheated gently to preserve texture.
Ingredients
- 1 pound ground turkey breast lean
- 1 tablespoon olive oil
- 1 yellow onion thinly sliced into half moons, medium
- 2 carrot chopped
- 1/2 cup red bell pepper diced
- lemon zest
- 1 teaspoon cumin ground
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- salt Kosher, to taste
- black pepper Kosher, to taste
- 2 tablespoons tomato paste
- 2 cups chicken broth low sodium
- 15 ounces chickpeas rinsed and drained
- 1/3 cup golden raisins
- lemon juice of half
- 1/2 cup cilantro chopped
Instructions
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add the ground turkey to the pan and cook for 4-5 minutes, stirring and crumbling with a spoon. When the turkey is mostly cooked add in the onion, carrot and red bell pepper sautéing for a couple minutes. Add in the lemon zest, spices, salt and pepper and continue to sauté until the vegetables soften and the turkey is cooked through.
- Stir in the tomato paste until it's incorporated into the mixture. Stir in the chicken broth, chickpeas and golden raisins and bring to a boil. Reduce the heat and simmer for 6-8 minutes or until the mixture thickens.
- Remove from the heat and stir in the lemon juice and cilantro. Serve as is or with warm pieces of naan, couscous or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 48g | 96% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 81mg | 27% |
| Sodium | 392mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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