Ground Turkey Zucchini Chickpea Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
0.25 cup tomato paste
02 -
0.75 cup peas, canned or frozen
03 -
1 cup canned diced tomatoes with juice
04 -
1 cup chickpeas, drained and rinsed
05 -
1.5 cups chopped zucchini (about 1 medium, diced)
06 -
3 garlic cloves, minced
07 -
1 cup chopped onion
08 -
450 grams ground turkey
09 -
2 tablespoons olive oil
→ Spices & Seasonings
10 -
0.25 teaspoon ground black pepper
11 -
0.5 teaspoon salt
12 -
0.5 teaspoon paprika
13 -
0.5 teaspoon chili powder
14 -
1 teaspoon garlic powder
15 -
1 teaspoon onion powder
→ Cheese
16 -
1 cup shredded mozzarella cheese
# Instructions:
01 -
Scoop the mix onto plates. You can eat it like this, or team it up with anything like pasta, rice, or even quinoa if you want.
02 -
Once you pull the skillet off the burner, toss the mozzarella all over. Slap a lid or plate on top and give it a minute to get gooey.
03 -
Drop the heat to low and give everything a couple of minutes, stirring now and then, so the zucchini stays a little crisp and the veggies get hot.
04 -
Dump in the peas, tomato paste, chopped zucchini, chickpeas, canned tomatoes with the juice, onion powder, garlic powder, chili powder, paprika, salt, and a pinch of pepper. Stir it well, let everyone get to know each other.
05 -
Shove the turkey over to the side, toss in the rest of the olive oil, then drop in the onions and garlic. Cook 'em until the onion's kinda see-through, about 1-2 minutes, then mix it all up again.
06 -
Add one tablespoon of olive oil to a big non-stick skillet and heat it over medium-high. Crumble up the ground turkey in there and cook, breaking it apart, 'til it looks golden.
# Notes:
01 -
If you’re having trouble melting the cheese, just pop a cover on the pan for a bit once it’s off the heat. That does the trick.
02 -
Want great texture? Don't let the zucchini get mushy. It should still have a little bite when you poke it with a fork.