Anti Inflammatory Moroccan Cinnamon-Spice Ground Turkey Stew with Carrots

Total time55 min

Prep time15 min

Cook time40 min

Anti Inflammatory Moroccan Cinnamon-Spice Ground Turkey Stew with Carrots

Warm, deeply fragrant, and satisfying in the best possible way, this Moroccan-inspired stew is the kind of one-pot dinner that makes the whole kitchen smell incredible. Lean ground turkey simmers with sweet carrots, hearty chickpeas, and a bold lineup of spices — cinnamon, turmeric, cumin, coriander, and smoked paprika — that do far more than just add flavor. Turmeric and ginger are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and here they're built right into the base of the dish rather than sprinkled on as an afterthought. Fresh ginger and garlic go in early so they bloom in the oil, and a final squeeze of lemon juice brightens everything up just before serving. The whole pot comes together in under an hour and serves four, making it an easy weeknight win that doesn't feel like a compromise. Topped with a handful of fresh cilantro, it's colorful, nourishing, and genuinely craveable.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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