Description
A hearty one-pan meal featuring lean ground turkey, tender zucchini, protein-packed chickpeas, and bold Mediterranean-inspired spices. Perfect for busy weeknights and meal prep.
Ingredients
1 tablespoon olive oil
1 pound (450 g) ground turkey
1 medium yellow onion, diced (about 1 cup / 150 g)
3 cloves garlic, minced
2 medium zucchinis, sliced (about 3 cups / 450 g)
1 can (15 ounces / 425 g) chickpeas, drained and rinsed
1 can (14.5 ounces / 410 g) diced tomatoes
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground coriander
½ teaspoon red pepper flakes (optional)
¾ teaspoon salt
½ teaspoon black pepper
½ cup (120 ml) low-sodium chicken broth
1 tablespoon (15 ml) lemon juice
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large skillet over medium heat. Add ground turkey and cook 5–7 minutes until browned.
Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
Stir in tomato paste, cumin, smoked paprika, oregano, coriander, salt, black pepper, and red pepper flakes. Cook 1 minute.
Add zucchini, chickpeas, diced tomatoes, and chicken broth. Stir well.
Cover and simmer 10–12 minutes until zucchini is tender.
Stir in lemon juice and parsley. Adjust seasoning and serve warm.
Notes
Do not overcook zucchini to prevent excess moisture.
Store leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months and reheat with a splash of broth for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes