Spicy turkey chickpea skillet
375 cals, 34p, 22c, 13f (per meal)
2 clove(s) (6g)
4 dash (1g)
1 tsp (3g)
4 dash (1g)
4 dash (1g)
4 dash (1g)
1/2 cup (140g)
1 cup, chopped (40g)
1 can (448g)
1/4 cup(s) (59mL)
2 large (144g)
1 small can (227g)
1 medium (2-1/2" dia) (110g)
1 lbs (454g)
1/2 tbsp (8mL)
1
Heat oil in a skillet over medium heat. Add onion and carrots and saute until they are softened, 5-10 minutes. Add in garlic and cook until fragrant, about 1 minute.
2
Add in the ground turkey and break it apart, cooking until it's browned and cooked through.
3
Stir in spices and a large pinch of salt and pepper, then add tomato puree and water and bring to a simmer.
4
Add in the chickpeas and kale and cook until chickpeas are heated through and kale is wilted, a couple of minutes.
5
Serve and top with yogurt.