This Moroccan Turkey Ragù with Chickpeas and Spinach is made with a simple, shortcut ingredient, so it’s perfect for weeknight dinners!
I hope you had a delicious Thanksgiving! I realize you might not be looking for another turkey recipe right now, but hear me out. This Moroccan Turkey Ragù with Chickpeas and Spinach is about as far from a traditional roasted bird as you can get.
It’s also incredibly flavorful and comforting, and super easy to throw together thanks to a secret shortcut ingredient…a jar of marinara sauce 🙂
Long ago, before I had kids, I was all about cooking from scratch all the time. But now, with two of them underfoot (literally–their favorite place to play is on the kitchen floor in front of the stove), I love to use tips and tricks to speed up the cooking process and get a healthy, delicious meal on the table with less time and effort.
Even though this Moroccan Turkey Ragù is made with a simple jar of tomato sauce, it tastes anything but basic. It’s loaded with warm, spicy Moroccan flavors like cinnamon, cumin, ginger, and paprika. Chickpeas add protein and fiber and stand in for some of the meat. Wilted fresh spinach and a few handfuls of raisins are the finishing touches.
I used lean ground turkey to keep this dish nice and light, but ground beef or lamb would be delicious too.
This Moroccan Turkey Ragù with Chickpeas and Spinach is a great make-ahead dish. I often prepare it in the morning and then reheat it just before dinner. (I hold off on adding the spinach until the end, though, so it stays nice and bright green.) It will also keep for up to three months in the freezer.
It’s delicious over pasta, couscous, rice, or–my favorite–a warm bowl of polenta.
Moroccan Turkey Ragù with Chickpeas and Spinach
This easy ragù is made with a secret shortcut ingredient--a jar of marinara sauce! Be sure to use a top-quality sauce (I like Rao's) for the best flavor. My supermarket sells turkey in 1 1/4-pound packages. A 1-pound package will work fine, too. Serve over pasta, rice, couscous, or polenta.
- 2 Tablespoons extra-virgin olive oil
- 1 small onion, sliced into half moons
- 2 cloves garlic, minced
- 1 1/4 pounds ground turkey
- 1 1/2 teaspoons each ground cinnamon and paprika
- 1 teaspoon each ground ginger and cumin
- 1/2 teaspoon red pepper flakes
- 1 32-ounce jar marinara sauce
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups fresh spinach, torn into bite-sized pieces
- 1/3 cup raisins
Heat the olive oil in a large pot, Dutch oven, or skillet with high sides. Add onion and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the turkey, and cook, breaking up with a wooden spoon, until no longer pink, about 5 minutes. Stir in the spices and marinara sauce. Bring to a boil, then reduce the heat and simmer until the turkey is cooked through and the sauce has thickened slightly, 15 to 20 minutes.
Stir in the spinach and raisins and cook just until the spinach is wilted, about 2 minutes. Taste, and season with salt and pepper as needed.
If you like this recipe, check out: