Moroccan Turkey with chickpeas

A twist on the standard turkey chilli which is a staple in my household, is Moroccan turkey with chickpeas. Instead of chilli heat the flavour comes from the blend of spices which infuses the meat and chickpeas. 

Great served with a green salad, couscous, flat bread and mint and yogurt dip, or brown rice or quinoa.

Moroccan turkey with chickpeas
Moroccan turkey with chickpeas

Moroccan spice blend

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves


  • 1 pack of ground turkey breast
  • 1 can of drained chickpeas
  • 1 carton of passata
  • 1 onion finely chopped
  • 1 red pepper finely chopped
  • 2 carrots finely chopped
  • 2 tbsps of coconut oil
  • 1 tsp salt

Cooking Method

  1. Blend all the spices together and mix with I tablespoon of coconut oil
  2. With the other tablespoon of coconut oil fry the onions, pepper and carrots and set aside.
  3. Heat the spices and coconut oil mix in a non stick pan and fry the turkey mince, once cooked through add the salt, vegetables, chickpeas and passata. 
  4. Bring to the boil then summer for 20 minutes until the sauce reduces. 

Preparation time: 10 minutes

Cooking time: 25 minutes


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