Moroccan Turkey Stewp
Savor the exotic flavors of Moroccan Turkey Stewp, a hearty and nutritious dish that combines the warming spices of North Africa with wholesome ingredients. This flavor-packed recipe features tender ground turkey, chickpeas, and vibrant vegetables simmered in a fragrant broth infused with cumin, cinnamon, turmeric, and paprika. A hint of lemon juice adds brightness, while baby spinach offers a fresh, nutritious touch. Ready in under an hour, this one-pot wonder is perfect for busy weeknights or cozy family dinners. Serve it with crusty bread or over fluffy rice to soak up every drop of the savory goodness. Packed with protein, rich spices, and vibrant textures, this stewp is a satisfying and healthy meal the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 14-ounce can diced tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 4 cups chicken or turkey broth
- 2 cups baby spinach
- 1 tablespoon lemon juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes. Transfer the cooked turkey to a plate and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes.
Stir in the minced garlic, cumin, cinnamon, turmeric, paprika, and crushed red pepper flakes (if using). Cook for 1-2 minutes, until aromatic.
Add the can of diced tomatoes and stir to combine, scraping any browned bits from the bottom of the pot.
Return the cooked turkey to the pot, then stir in the chickpeas and chicken or turkey broth.
Season with salt and pepper, and bring the mixture to a boil. Reduce the heat to low and simmer for 20 minutes, partially covered.
Stir in the baby spinach and cook for an additional 3-4 minutes until the spinach is wilted.
Remove the pot from heat and stir in the lemon juice. Taste and adjust seasoning as necessary.
Serve the stewp hot, garnished with fresh cilantro, if desired. Enjoy with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 7423 mg | 323% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 46.8 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 3915 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
