Spicy Chickpea, Turkey, And Tomato Pot
Try this Spicy Chickpea, Turkey, And Tomato Pot recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 lb ground turkey
- 1 medium onion chopped
- 2 tsp chili powder
- sea salt and black pepper
- 2 tsp extra-virgin olive oil
- 1/2 tsp (or more if you like more spice) chipotle chili po
- 1/4 tsp smoked paprika (this one sounds good - let's try i
- 20 oz canned chopped tomatoes
- 1/2 cup sliced sun dried tomatoes
- 1 15- oz can chickpeas rinsed and drained
- 5 oz baby spinach
- 1/2 tsp turmeric (ijust found this one -- i'm buying it fo
- Carbohydrate 7.3141227306625 g
- Cholesterol 73.708760125 mg
- Fat 5.9246287707625 g
- Fiber 2.41985556211985 g
- Protein 26.885884088975 g
- Saturated Fat 1.45500774898125 g
- Serving Size 1 1 serving (294g)
- Sodium 166.91768036125 mg
- Sugar 4.89426716854265 g
- Trans Fat 0.721091898685 g
- Calories 189 calories
Heat the oil in a large pot over medium heat.Add the turkey, season with salt and pepper, and stir for about 3 minutes, or until it is starting to get some color.Add chili powders, turmeric, and smoked paprika. Cook, stirring, until no longer pink.Pour in canned tomatoes and sun-dried tomatoes.Add chickpeas and bring pot to a boil, then reduce heat to low and add the spinach. Let the spinach wilt and stir until it is all well combined.Cover and cook on low heat for about 20 minutes or until it's hot and smelling amazing.Ladle into bowls. Enjoy!
