Description
A wholesome and flavorful one-pan meal featuring ground turkey, zucchini, and chickpeas, seasoned with cumin and paprika for a savory twist. This quick and easy skillet dish is perfect for a nutritious weeknight dinner, offering a delicious balance of protein, vegetables, and spices.
Ingredients
Main Ingredients
- 1 lb ground turkey
- 2 zucchinis, diced
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare aromatics: Heat olive oil in a skillet over medium heat. Add diced onions and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Cook ground turkey: Add ground turkey to the skillet. Cook until browned and no longer pink, breaking it up into crumbles as it cooks, approximately 6-8 minutes.
- Add vegetables and chickpeas: Stir in the diced zucchini and drained chickpeas. Cook together for 5-7 minutes until the zucchini softens but still retains some bite.
- Season the dish: Sprinkle cumin, paprika, salt, and pepper over the mixture. Stir well to evenly distribute the spices and cook for another minute to blend flavors.
- Garnish and serve: Remove from heat and garnish with freshly chopped parsley. Serve hot as a nutritious main course.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- For added heat, consider adding a pinch of crushed red pepper flakes when seasoning.
- Serve with a side of rice, quinoa, or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- To make it gluten-free, ensure that the chickpeas are rinsed thoroughly and no cross-contamination occurs.
