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Moroccan Turkey Ragu with Chickpeas, Spinach and Raisins

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.

Course Main Course
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 6


  • 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


  1. 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. 

  2. 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.

  3. 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.