Turkey & Chickpea Tagine
with Zucchini, Cauliflower Rice & Lemon Crema
Our spin on traditional North African tagine comes together in minutes—not hours. Ground turkey and chickpeas are seasoned with our Tunisian spice blend that features caraway, smoked paprika, and turmeric, then simmer with zucchini and garlic. It’s all served over fluffy rice. Drizzle tangy lemon crema over top to tame the heat and brighten the entire dish!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
1 unit
Zucchini
1 unit
Onion
1 clove
Garlic
½ cup
Basmati Rice
3 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Ground Turkey
1 tablespoon
Tunisian Spice Blend
1 unit
Chickpeas
3 unit
Chicken Stock Concentrate
12 ounce
Cauliflower Rice
Not included in your delivery
3 teaspoon
Cooking Oil
Salt
Pepper
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Zest and quarter lemon. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons. Halve, peel, and thinly slice onion. Peel and mince or grate garlic.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. • Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4 servings). (Save basmati rice for another use.)
• Meanwhile, in a small bowl, combine sour cream, a squeeze of lemon juice (big squeeze for 4 servings), a pinch of salt, and as much lemon zest as you like. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.
• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring occasionally, until lightly browned, 2-3 minutes. • Transfer to a plate; wipe out pan.
• Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add turkey*, onion, and Tunisian Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add garlic and zucchini; cook, stirring, until fragrant, 30-60 seconds. • Stir in chickpeas and their liquid and stock concentrates; cook until liquid has reduced by half, 2-3 minutes more. • Remove from heat and stir in a squeeze of lemon juice (big squeeze for 4 servings). Taste and season with salt and pepper if desired.
• Fluff rice with a fork. • Divide rice between plates. Top with tagine and drizzle with lemon crema. Serve with remaining lemon wedges on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
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