Nourish PA: Turkey and Chickpea Stew

This hearty stew combines two protein powerhouses: lean ground turkey and chickpeas, aka garbanzo beans. Feel free to add any other spices from your pantry that you wish, including red pepper flakes, if you like a hit of heat!

Turkey and Chickpea Stew

Serves 4-6
Prep Time Cook Time Total Time
10 min 75 min 85 min


  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1 (16-ounce) can crushed tomatoes
  • 1 (15-ounce) can chickpeas, drained and rinsed, or 1 1/2 cups of drained cooked dried beans
  • 1 (14.5-ounce) can diced white potatoes
  • 4 bay leaves
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried thyme
  • Water
  • Salt and Pepper
  • 3 cups cooked rice (optional), for serving


  1. Heat oil in large pot or saucepan over medium heat, and add garlic, stirring until it begins to brown, 2 to 3 minutes. Add ground turkey and cook until browned and crumbled, breaking up with wooden spoon.
  2. Add tomatoes, chickpeas, potatoes, bay leaves, oregano, thyme, and a pinch of salt and pepper. Fill empty tomato can with water and pour into pot. Bring ingredients to boil, and reduce heat to medium-low to maintain a simmer.
  3. Simmer for one hour. Taste, and adjust seasonings if necessary. To serve, remove bay leaves and spoon over rice in serving bowls.

Special thanks to our sponsors...

Find out how you can support PA Eats.