Dinners,  Healthy and Hearty,  Pantry Meals,  Recipes,  Turkey,  Veggies

Ground Turkey and Chickpea Skillet with Roasted Veggie Medley

Good ol’ quarantine. Welcome to week 5 of stay-at-home, and getting creative in the kitchen. I accidentally bought a 5lb (YES 5LB) bag of carrots from Whole Foods a few weeks ago, and have been lucky to snag some slots at Whole Foods and Fairway delivery frantically throwing in zucchini and yellow squash into the cart, hoping that they still had it in stock. Thankfully, they did. I’m breastfeeding and while there really isn’t much science to back up cruciferous vegetables tend to make babies gassy, I still err on the side of caution and stick to spinach and zucchini for my vegetables.

I love ground turkey, and when I wasn’t much of a red meat eater (which changed the minute I tried Bistecca Fiorentina in Florence on my honeymoon five years ago), I relied heavily on ground turkey for everything. I find the key to making it tasty is a generous amount of seasoning and bone broth. That’s why I love this skillet: it has an abundance of flavor from cumin, onion, and garlic powder, a splash of dry white cooking wine (because why not?) and chicken bone broth from Kettle and Fire. I thickened the skillet with my trusty arrowroot and sprinkled some sharp white cheddar on top and broiled until it was perfectly melted. Let’s get down to business…

Here’s what you’ll need:

  • For the ground turkey skillet:
    • 1 pkg or 1lb ground turkey (I like dark meat turkey – that’s where the flavor and juices are!)
    • 1 tbsp oil (I prefer Olive or Avocado oil)
    • 1 cup garbanzo beans, rinsed and drained
    • 1.5 cup baby spinach
    • 1/4 cup bone broth or chicken stock (you could use vegetable stock too!)
    • Splash of dry white cooking wine
    • Onion powder
    • Garlic powder
    • Cumin powder
    • Salt
    • Pepper
    • 1/4 cup sharp cheddar (or any kind of shredded cheese – this is completely optional)
  • For the roasted veggies:
    • 3 large carrots, rinsed and sliced into long quarters
    • 2 zucchini, sliced into thick rounds
    • 1 yellow squash, sliced thick

Begin with cutting/slicing the vegetables and toss in some oil then layer onto a baking sheet lined with aluminum foil. Sprinkle salt, pepper, and dried basil and/or rosemary. Bake at 375* for 35 minutes.

In the meantime, grease a cast iron skillet with the oil of choice and set the heat to a medium flame. Add in the ground turkey and cook until 90% browned. Add in the garbanzo beans, spinach, and let the spinach begin to wilt – trust me it will. Add in seasonings and toss together. Pour in white wine to deglaze the skillet, and add in the broth. Turn flame up a little bit to bring to a gentle boil and add in arrowroot/thickener. Mix together until broth and turkey/garbanzo mixture becomes thick. Sprinkle cheese on top and broil for 3 minutes. Serve on top of the veggies or make a side of rice, either way, this is a perfect “what do I have on hand?” meal fit for a family at home 🙂 NOMaste healthy and safe my friends!

I'm thirty, hungry, and probably doing yoga :)

Leave a Reply

%d bloggers like this: