Moroccan Turkey and Chickpea Skillet

Ingredients

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  2 medium or 122g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Lemon zest

  1 lemon or 4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Raisins

  Seedless

  ⅓ cup (not packed) or 48g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

Directions

1. Warm the olive oil in a large nonstick skillet over medium-high heat. Add the ground turkey and cook, breaking it up, until mostly browned, 4–5 minutes.
2. Add the sliced onion, chopped carrots, and red bell pepper. Stir in the lemon zest, cumin, cinnamon, dried coriander (or ground coriander seed), paprika, cayenne, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables soften and the turkey is cooked through, 4–6 minutes.
3. Stir in the tomato paste until it coats the mixture. Pour in the chicken broth, then add the chickpeas and raisins. Bring to a boil, reduce to a gentle simmer, and cook until slightly thickened, 6–8 minutes.
4. Remove from the heat. Stir in the lemon juice and chopped cilantro; taste and adjust salt and pepper as needed. Serve hot.