Ground Turkey Zucchini Chickpea Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
450 grams ground turkey
03 -
1 cup chopped onion
04 -
3 garlic cloves, minced
05 -
1.5 cups chopped zucchini (approximately 1 medium zucchini)
06 -
1 cup chickpeas, drained and rinsed
07 -
1 cup canned diced tomatoes with juice
08 -
0.75 cup peas, canned or frozen
09 -
0.25 cup tomato paste
→ Spices & Seasonings
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
0.5 teaspoon chili powder
13 -
0.5 teaspoon paprika
14 -
0.5 teaspoon salt
15 -
0.25 teaspoon ground black pepper
→ Cheese
16 -
1 cup shredded mozzarella cheese
# Instructions:
01 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula as it cooks, until browned.
02 -
Push the turkey to one side of the skillet. Add the remaining 1 tablespoon olive oil, garlic, and onion to the other side. Sauté until onion is translucent, about 1 to 2 minutes. Stir to combine with the turkey.
03 -
Incorporate the zucchini, chickpeas, diced tomatoes with juice, peas, tomato paste, onion powder, garlic powder, chili powder, paprika, salt, and ground black pepper. Stir well to combine all ingredients.
04 -
Reduce heat to low. Cook for 2 to 4 minutes, stirring occasionally, until zucchini is crisp-tender and vegetables are heated through.
05 -
Remove the skillet from heat. Sprinkle shredded mozzarella cheese over the surface. Cover with a lid or plate and let stand for 1 to 2 minutes until cheese melts.
06 -
Portion onto plates. Serve as is or accompany with cooked rice, pasta, or quinoa as desired.
# Notes:
01 -
If the mozzarella does not melt easily, cover the pan off the heat with a lid or plate for a minute or two to ensure even melting.
02 -
For optimal texture, allow the zucchini to reach a crisp-tender consistency, maintaining slight firmness when pierced with a fork.