Description
A wholesome and flavorful Ground Turkey Zucchini Chickpea Skillet that’s quick to prepare and perfect for a nutritious weeknight dinner. This one-pan meal combines lean ground turkey with fresh zucchini and protein-packed chickpeas, seasoned with aromatic cumin and paprika, and garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Protein & Vegetables
- 1 lb ground turkey
- 2 zucchinis, diced
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
Seasonings & Oil
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the skillet: Place a skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to warm up before adding any ingredients to prevent sticking and enhance flavor.
- Sauté onions and garlic: Add the diced onion and minced garlic to the skillet. Cook them until they soften and become translucent, about 3-4 minutes, stirring occasionally to prevent burning.
- Cook ground turkey: Add the ground turkey to the skillet with the onions and garlic. Break it up into small crumbles using a spatula or wooden spoon and cook until browned throughout, about 6-8 minutes. Ensure the meat is fully cooked and no longer pink.
- Add zucchini and chickpeas: Stir in the diced zucchini and the drained chickpeas. Cook for 5-7 minutes, allowing the zucchini to soften and the chickpeas to warm through while mixing occasionally.
- Season the skillet: Sprinkle in 1 teaspoon of cumin, 1/2 teaspoon of paprika, and salt and pepper to taste. Mix everything thoroughly to evenly distribute the spices and flavor the entire dish.
- Garnish and serve: Remove the skillet from heat and garnish the dish with freshly chopped parsley before serving to add a fresh, herbal note and a pop of color.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef for variation.
- For extra flavor, add a squeeze of lemon juice just before serving.
- This dish pairs well with rice, quinoa, or crusty bread.
- To make it spicier, add a pinch of cayenne pepper or red pepper flakes along with the cumin and paprika.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
