Ingredients

• 500g ground turkey
• 150g coarse bulgur wheat
• 1 can (400g) chickpeas, rinsed and drained
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 medium zucchini, chopped
• 1 can (400g) diced tomatoes
• 500ml vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste
• Handful of fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet or pot over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until browned all over, about 5-7 minutes. Drain any excess fat if necessary.
3. Stir in the ground cumin, dried oregano, and smoked paprika. Cook for 1 minute to release their aroma.
4. Add the chopped bell pepper and zucchini, and cook for 4-5 minutes until they begin to soften.
5. Stir in the bulgur wheat, rinsed chickpeas, diced tomatoes (with their juice), and vegetable broth. Season with salt and pepper.
6. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the bulgur is tender and most of the liquid is absorbed.
7. Remove from the heat and stir in the fresh lemon juice and chopped parsley. Let it stand for 5 minutes before serving or portioning into meal prep containers.

Tips & Substitutions

• Make it vegetarian: Swap the ground turkey for lentils or crumbled tofu for a plant-based alternative.
• Boost the flavor: Add a sprinkle of feta cheese or a drizzle of tahini sauce when serving.
• Meal prep tip: This dish stores beautifully — refrigerate in airtight containers for up to 4 days or freeze for up to a month.

Nutrition

Approx. 551 calories per serving

• Fat: 20g
• Carbohydrates: 53g
• Fiber: 13g
• Protein: 35g

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