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Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is fully browned. Drain any excess fat from the pot.

Add the chopped yellow onion to the pot and cook until it softens, about 5 minutes. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant.

Pour in the undrained canned diced tomatoes and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let the stew cook for 15 minutes to allow the flavors to meld and deepen.

Stir in the rinsed and drained chickpeas and the small broccoli florets. Continue to simmer the stew, uncovered, for another 5 to 7 minutes, or until the broccoli is tender-crisp.

Remove the pot from the heat. Stir in the fresh spinach until it wilts completely, which should take about 2 to 3 minutes. Season the stew with salt and black pepper to taste, adjusting as needed.

Ladle the hot spicy ground turkey and chickpea stew over portions of cooked white rice. Garnish each serving with fresh chopped cilantro and a dollop of Greek yogurt or sour cream, if desired. Serve immediately.


Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is fully browned. Drain any excess fat from the pot.

Add the chopped yellow onion to the pot and cook until it softens, about 5 minutes. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant.

Pour in the undrained canned diced tomatoes and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let the stew cook for 15 minutes to allow the flavors to meld and deepen.

Stir in the rinsed and drained chickpeas and the small broccoli florets. Continue to simmer the stew, uncovered, for another 5 to 7 minutes, or until the broccoli is tender-crisp.

Remove the pot from the heat. Stir in the fresh spinach until it wilts completely, which should take about 2 to 3 minutes. Season the stew with salt and black pepper to taste, adjusting as needed.

Ladle the hot spicy ground turkey and chickpea stew over portions of cooked white rice. Garnish each serving with fresh chopped cilantro and a dollop of Greek yogurt or sour cream, if desired. Serve immediately.
