Spiced Turkey & Chickpea Tagine
with Zucchini, Basmati Rice & Lemon Crema
- Milk
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!
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
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Zest and quarter lemon. Trim and quarter zucchini lengthwise; cut crosswise into 1⁄2-inch-thick quarter-moons. Halve, peel, and thinly slice onion. Peel and mince or grate garlic.
• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique, flavorful spices; some found it mild and wanted more seasoning.
- Ease of prep: Quick and easy to make, though a few mentioned multiple steps involved.
- Suggestions: Consider reducing chickpeas, increasing rice, and adding a crunchy element like sliced almonds.
- Leftovers: Reheats well; some found flavors improved the next day 🍲.
- Texture: Try roasting zucchini to prevent mushiness; a thicker sauce could enhance the dish.
Reviews from our home cooks
Love the spiced tagine! The lemon sour cream mixture is great on it.
I preferred to roast the zucchini to keep it from getting so mushy. I tripled the ground turkey. Very delicious! Would get again
One of our favorite recipes so far. Love the spices with the lemon. So easy too
This made a big meal and had a good spice level and flavor.
This one surprised me as being one of my FAVORITES of all time. It's not something I would usually try but I'm so glad I did. The flavors are so delicious and it was very filling. The leftovers heated very well also!
Captured the tradition/expected tagine flavors. Tasted great. LOVED that it wasn't sweet!!! (Most international dishes seemed to get "sweetened" when translated to American recipes/cooks.)
I love the tagine spice. I substituted cauliflower rice for the rice. Very filling
Felt like it could use a bit more spice and that maybe using all of the chickpeas was too much. I think maybe half the container for 2 servings would be better.
Portion of the rice servings were pretty small compared to the Tagine portion. The rice basically got drowned out, so it was almost like eating just the Tagine and nothing else. So I guess it was a balance thing more than anything. The flavors were great.
Nice warming meal. But using a whole can of chickpeas is a bit much. We had leftovers for the first time in ages because of how bulky all the chickpeas made it. But I do like trying new international recipes and North African is not a typical cuisine you find.
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