Ground Turkey Zucchini Chickpea Skillet
On a crisp October evening, the smell of cinnamon buns from the oven mingled with the savory steam rising from a skillet on the stove — that cozy contrast is what makes fall cooking feel like a hug. This Ground Turkey Zucchini Chickpea Skillet is one of those weeknight recipes that warms the kitchen and fills the house with comfort. It’s a reader favorite because it’s quick, nourishing, and adaptable to the seasonal produce bakers and cooks love to gather at farmer’s markets. If you adore hearty, simple skillet meals and seasonal bakes, you might also enjoy our Mediterranean Chickpea Skillet with Spinach which shares a similar comforting vibe.
Why this recipe works
This Ground Turkey Zucchini Chickpea Skillet balances lean protein, tender zucchini, and creamy chickpeas for texture and flavor. It’s an everyday dish that’s forgiving enough for beginners, but with layers of fall-friendly spices so it feels special — perfect for the home baker who likes to pair a rustic loaf or quick bread with a savory skillet supper.
Ingredients
- 1 lb ground turkey
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, sliced into half-moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes, drained slightly
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons tomato paste (optional, for richness)
- 1/2 cup low-sodium chicken broth or water
- Fresh parsley or basil, chopped, for garnish
- Optional: crumbled feta or shredded cheese for topping
Step-by-step instructions
- Prep everything first: dice the onion, mince garlic, slice zucchini, and drain chickpeas. Having ingredients ready makes the skillet method smooth and stress-free.
- Heat a large skillet over medium heat and add olive oil. Once shimmering, add the diced onion and sauté until soft, about 4–5 minutes.
- Add the garlic and spices (cumin, smoked paprika, oregano, red pepper flakes) and cook for 30 seconds until fragrant.
- Push the aromatics to the side and add the ground turkey. Brown and crumble the turkey until it’s cooked through, about 6–8 minutes. Season with salt and pepper as it cooks.
- Stir in the tomato paste (if using), diced tomatoes, chickpeas, and zucchini. Pour in the chicken broth or water and stir to combine.
- Reduce heat to medium-low, cover, and simmer for 8–10 minutes until the zucchini is tender but still holds shape and the flavors have melded.
- Taste and adjust seasonings. Remove from heat, sprinkle with chopped parsley or basil and top with cheese if you like.
- Serve hot straight from the skillet with a slice of warm bread or a simple side salad.
Tips for success
- Don’t overcrowd the pan: use a large skillet so the turkey browns instead of steaming.
- Cook the zucchini just until tender; overcooking makes it mushy. Aim for slight bite.
- Rinse canned chickpeas well to reduce sodium and any canning liquid flavor.
- If you like a richer sauce, stir in a splash of cream or a spoonful of Greek yogurt at the end.
- For an extra cozy touch, serve with warm slices of banana zucchini bread to play into that seasonal bake-and-skillet pairing.
Possible variations
- Gluten-free: This recipe is naturally gluten-free when served with a gluten-free bread or rice. Ensure your broth and tomato paste are gluten-free labeled if sensitive.
- Vegetarian: Swap ground turkey for crumbled tempeh or an extra can of chickpeas sautéed until slightly crisp.
- Streusel topping: For a playful sweet-and-savory twist for home bakers, bake a small oat-based streusel on a separate tray and sprinkle just before serving — it adds a warm crunch that pairs nicely with the skillet’s spices.
- Mediterranean twist: Add olives, capers, and a squeeze of lemon for brightness.
- Make it one-pot comfort: Stir in precooked quinoa or small pasta near the end for a fuller, pantry-style meal. For more chickpea-forward salads and sides to serve alongside, see our Chickpea Avocado Salad with Creamy Feta for inspiration.
Storage recommendations
- Refrigerator: Cool completely, transfer to an airtight container, and store for up to 4 days. Reheat gently in a skillet over low heat with a splash of broth to revive moisture.
- Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating tip: Add a splash of water or broth when reheating to keep the zucchini tender and prevent drying out.
Conclusion
This Ground Turkey Zucchini Chickpea Skillet is a dependable, comforting weeknight winner — quick to make, full of fall flavors, and kind to busy schedules. If you’re looking for a similar speedy recipe with a different twist, check out this detailed guide to a ready-to-enjoy Ground Turkey Zucchini Chickpea Skillet – Ready In Under 30 Minutes!
FAQs
Q: Can I use frozen zucchini in this recipe?
A: Yes. Thaw and squeeze excess water before adding to the skillet to avoid a watery sauce. Add it later in the cooking process since thawed zucchini will cook faster.
Q: Is this recipe suitable for meal prep?
A: Absolutely. It stores well in the fridge for up to 4 days and reheats nicely, making it great for lunches and quick dinners.
Q: Can I make this recipe spicier?
A: Increase the crushed red pepper flakes or add a pinch of cayenne. You can also stir in a spoonful of harissa or hot sauce at the end for more heat.
Q: What can I serve with this skillet for a full fall meal?
A: Serve with warm crusty bread, roasted root vegetables, or a simple green salad. For a sweet pairing, try a slice of banana zucchini bread to balance savory and seasonal flavors.
Ground Turkey Zucchini Chickpea Skillet
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free, High-Protein
Description
A comforting and quick Ground Turkey Zucchini Chickpea Skillet that’s perfect for weeknight meals, balancing lean protein and seasonal flavors.
Ingredients
- 1 lb ground turkey
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, sliced into half-moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes, drained slightly
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons tomato paste (optional, for richness)
- 1/2 cup low-sodium chicken broth or water
- Fresh parsley or basil, chopped, for garnish
- Optional: crumbled feta or shredded cheese for topping
Instructions
- Prep everything first: dice the onion, mince garlic, slice zucchini, and drain chickpeas.
- Heat a large skillet over medium heat and add olive oil. Once shimmering, add the diced onion and sauté until soft, about 4–5 minutes.
- Add the garlic and spices (cumin, smoked paprika, oregano, red pepper flakes) and cook for 30 seconds until fragrant.
- Push the aromatics to the side and add the ground turkey. Brown and crumble the turkey until it’s cooked through, about 6–8 minutes. Season with salt and pepper as it cooks.
- Stir in the tomato paste (if using), diced tomatoes, chickpeas, and zucchini. Pour in the chicken broth or water and stir to combine.
- Reduce heat to medium-low, cover, and simmer for 8–10 minutes until the zucchini is tender but still holds shape and the flavors have melded.
- Taste and adjust seasonings. Remove from heat, sprinkle with chopped parsley or basil and top with cheese if you like.
- Serve hot straight from the skillet with a slice of warm bread or a simple side salad.
Notes
Don’t overcrowd the pan to ensure that the turkey browns instead of steaming. Cook zucchini just until tender; overcooking makes it mushy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean