Moroccan Turkey and Chickpea Skillet

Ingredients

• Ground turkey, 93% lean, 7% fat, raw

  16 oz or 560g

• 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

  Golden 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. Heat olive oil in a large non-stick skillet over medium-high heat. Add the ground turkey and cook for 4-5 minutes, stirring and crumbling with a spoon.
2. Add the sliced onion, chopped carrot, and diced red bell pepper. Sauté for a couple of minutes, then add lemon zest, spices, salt, and pepper. Continue to sauté until the vegetables soften and the turkey is cooked through.
3. Stir in the tomato paste, then add chicken broth, chickpeas, and golden raisins. Bring to a boil, reduce heat, and simmer for 6-8 minutes or until the mixture thickens.
4. Remove from heat and stir in lemon juice and freshly chopped cilantro.

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