Spanish Turkey Meatball Stew

Ingredients

• 15 ounce chickpeas drained and rinsed canned
• 1 cup carrots sliced
• 28 ounce fire-roasted tomatoes diced low-sodium canned
• 0.8 cup parsley fresh loosely packed plus more for topping chopped 1 bunch
• 5 cloves garlic minced
• 4 servings kosher salt 
• 1.3 pounds pd of ground turkey lean
• 2 cups chicken broth low-sodium
• 2 tablespoons olive oil extra-virgin
• 1 large onion chopped
• 4 servings pepper freshly ground
• 1 teaspoon paprika smoked

Equipment

• bowl
• frying pan

Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes.
3. Transfer half of the mixture to a large bowl.
4. Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute.
5. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes. Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs.
6. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes.
7. Serve with more pepper and parsley.
8. Photograph by Christopher Testani