This Turkey Chickpea Skillet is a one-pan dinner that leans on pantry staples and comes together with minimal fuss. Ground turkey, warm cumin, and hearty chickpeas simmer with tomatoes for a savory topping that spoons generously over brown rice. It's the kind of weeknight recipe you can put on repeat without getting bored.
About 45 minutes start to finish, most of that hands-off while the rice cooks.
Per serving (makes 4): 373 cal · 29.2g protein · 34.2g carbs · 13.7g fat
Ingredients
- 16 oz ground turkey
- 1.5 cups chickpeas
- 1 cup brown rice
- 1.5 cups diced tomatoes
- 1 cup onion
- 1 tbsp garlic
- 1 tbsp olive oil
- 2 tsp cumin
Instructions
- Cook rice according to package directions.
- Heat olive oil in skillet, sauté chopped onion and minced garlic 3 minutes.
- Add ground turkey and cumin, brown for 6 minutes.
- Stir in drained chickpeas and tomatoes, simmer 8 minutes.
- Serve turkey mixture over rice.
Meal prep & storage
This skillet is a strong batch-cooking candidate: double the turkey and chickpea mixture and store it separately from the rice in airtight containers for up to 4 days in the fridge, or freeze portions for up to 2 months. Reheat gently in a skillet with a splash of water, or microwave in 60-second bursts, stirring between, until steaming throughout. Cook the rice fresh or refrigerate it flat in a shallow container so it reheats evenly.
Swaps
Ground chicken, lean ground beef, or crumbled tempeh all slot in nicely for the turkey without changing the cooking times much. Swap chickpeas for white beans or lentils, and use quinoa or farro in place of brown rice if that's what you have on hand. Fire-roasted diced tomatoes add a smoky note, and a pinch of smoked paprika alongside the cumin deepens the flavor if you want to change things up.
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