This Dorm-Style Turkey Chickpea Skillet is proof that a hearty, protein-packed dinner doesn't need a stocked kitchen or fancy techniques. Ground turkey, chickpeas, and tomato sauce come together in one pan with warm chili powder, then land on a bed of brown rice for a filling meal. It's the kind of no-fuss recipe that saves you on busy weeknights when takeout is tempting.
About 40 minutes start to finish, with most of that being hands-off rice cooking.
Per serving (makes 3): 431 cal · 31.7g protein · 42.9g carbs · 15.7g fat
Ingredients
- 12 oz ground turkey
- 1 1/2 cups chickpeas
- 1 cup brown rice
- 1 cup tomato sauce
- 1/2 cup onion
- 1 tbsp olive oil
- 1 tbsp chili powder
Instructions
- Cook brown rice per package directions.
- Heat olive oil in a skillet, sauté chopped onion until soft.
- Add ground turkey and chili powder, brown fully.
- Stir in chickpeas and tomato sauce, simmer 5 minutes.
- Serve over rice.
Meal prep & storage
This skillet batches beautifully, so consider doubling the turkey mixture while you're at the stove. Store the meat and rice in airtight containers in the fridge for up to 4 days, or freeze the turkey-chickpea mixture for up to 2 months. Reheat in a skillet with a splash of water or tomato sauce to loosen things up, or microwave in 60-second bursts, stirring between each.
Swaps
Ground chicken, lean ground beef, or crumbled Italian sausage all work in place of turkey without changing the flow of the recipe. Swap the brown rice for quinoa, farro, or even couscous if you want a quicker grain, and white beans or lentils can stand in for chickpeas. If you like a smoky angle, trade the chili powder for smoked paprika plus a pinch of cumin.
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