Turkey & Chickpea Tagine
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Turkey & Chickpea Tagine

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!

Protein Smart
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit


1 unit


1 clove


½ cup

Basmati Rice

3 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Ground Turkey

1 tablespoon

Tunisian Spice Blend

1 unit


3 unit

Chicken Stock Concentrate

12 ounce

Cauliflower Rice

Not included in your delivery

3 teaspoon

Cooking Oil



1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories780 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate63 g
Sugar20 g
Dietary Fiber13 g
Protein43 g
Cholesterol130 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Large Pan



• 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.

Make Rice

• 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.)

Make Crema

• 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.

Cook Zucchini

• 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.

Simmer Tagine

• 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.

Finish & Serve

• 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°.