Moroccan Cinnamon-Spice Ground Turkey Stew with Carrots
Total time55 min
Prep time15 min
Cook time40 min
4.9(4)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and cut into ½-inch rounds
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 lb lean ground turkey
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften at the edges, about 7–8 minutes.
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