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Prepare the rice: In a medium saucepan, combine basmati rice, water, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the rice cooks, brown the turkey: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Sauté aromatics and spices: Add chopped yellow onion to the skillet with the turkey and cook until softened, about 3-4 minutes. Stir in minced garlic, ground cumin, smoked paprika, 1/2 teaspoon of salt, and black pepper. Cook for 1 minute more, until fragrant.

Simmer the mixture: Stir in the rinsed and drained chickpeas and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, allowing the flavors to meld and the sauce to slightly reduce.

Add spinach and lemon: Remove the skillet from heat. Add fresh spinach and lemon juice. Stir until the spinach wilts, which should only take 1-2 minutes.

Assemble the bowls: Divide the cooked basmati rice among four serving bowls. Top each with an equal portion of the turkey and chickpea mixture. Garnish with chopped fresh parsley and a drizzle of plain Greek yogurt, if desired.


Prepare the rice: In a medium saucepan, combine basmati rice, water, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the rice cooks, brown the turkey: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Sauté aromatics and spices: Add chopped yellow onion to the skillet with the turkey and cook until softened, about 3-4 minutes. Stir in minced garlic, ground cumin, smoked paprika, 1/2 teaspoon of salt, and black pepper. Cook for 1 minute more, until fragrant.

Simmer the mixture: Stir in the rinsed and drained chickpeas and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, allowing the flavors to meld and the sauce to slightly reduce.

Add spinach and lemon: Remove the skillet from heat. Add fresh spinach and lemon juice. Stir until the spinach wilts, which should only take 1-2 minutes.

Assemble the bowls: Divide the cooked basmati rice among four serving bowls. Top each with an equal portion of the turkey and chickpea mixture. Garnish with chopped fresh parsley and a drizzle of plain Greek yogurt, if desired.
