Ground Turkey Zucchini Chickpea Skillet
A delightful one-pan meal packed with lean protein and fresh vegetables, perfect for quick weeknight dinners.
Ingredients
Protein
- 1 pound ground turkey
Vegetables
- 2 medium zucchinis, diced (about 3 cups)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Legumes
- 1 can chickpeas, drained and rinsed (15 oz)
Cooking Essentials
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- to taste salt and pepper
Garnish
- to taste fresh parsley, optional
Instructions
Cooking
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion and garlic, sautéing until the onion becomes translucent.
- Add the ground turkey to the skillet and cook until browned.
- Stir in the diced zucchini and chickpeas.
- Season with cumin, salt, and pepper, cooking for another 5-7 minutes until the zucchini is tender.
- Garnish with fresh parsley if desired and serve warm.
Notes
Use a non-stick skillet for easier cleanup and to prevent sticking. Drain and rinse chickpeas thoroughly to reduce sodium content. Additional vegetables like bell peppers or spinach can be added for nutrition. Adjust spices like chili powder or paprika for a kick. Store leftovers in an airtight container for up to three days.