Moroccan Turkey and Chickpea Skillet

Preparation 00:10 Cook Time 00:20 Serves 4     adjust servings

Every bite of this Moroccan Turkey and Chickpea Skillet is filled with savory and sweet flavors. Warm spices such as cinnamon and cumin tie everything together in this easy, gluten-free dinner!


  • 1 pound lean ground turkey
  • 2 teaspoons extra virgin olive oil
  • 1 medium yellow onion, thinly sliced into half moons
  • 2 carrots, chopped
  • 1/2 cup diced red bell pepper
  • zest of a lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • Kosher salt and black pepper to taste
  • 2 tablespoons tomato paste
  • 2 cups low sodium chicken broth
  • 15 ounce can chickpeas, rinsed and drained
  • 1/3 cup golden raisins
  • Juice of half a lemon
  • 1/2 cup cilantro, chopped


  1. Heat the olive oil in a large non-stick skillet over medium-high heat.
  2. Add the ground turkey to the pan and cook for 4-5 minutes, stirring and crumbling with a spoon.
  3. When the turkey is mostly cooked add in the onion, carrot and red bell pepper sautéing for a couple minutes.
  4. Add in the lemon zest, spices, salt and pepper and continue to sauté until the vegetables soften and the turkey is cooked through.
  5. Stir in the tomato paste until it's incorporated into the mixture.
  6. Stir in the chicken broth, chickpeas and golden raisins and bring to a boil.
  7. Reduce the heat and simmer for 6-8 minutes or until the mixture thickens.
  8. Remove from the heat and stir in the lemon juice and cilantro.
  9. Serve as is or with warm pieces of naan, couscous or rice.


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