Moroccan Turkey and Chickpeas

This recipe was originally made with lamb but that is pricey and I love turkey so bam, switch-up! I served mine with wild rice and topped it with a little avocado. Yummy!

Moroccan Turkey and Chickpeas
Serves 5
Inspired by - Cooking Light Magazine

1 pound lean ground Turkey
2 teaspoons extra-virgin olive oil
2 cups vertically sliced onion
1/2 cup (1/4-inch) diagonally cut carrot
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
2 cups fat-free, lower-sodium chicken broth
1/2 cup golden raisins
3 tablespoons tomato paste
1 1/2 tablespoons grated lemon rind
1/4 teaspoon salt
1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice

1. Heat a large nonstick skillet over medium-high heat. Add turkey to pan; cook 10 minutes, stirring to crumble. Remove turkey from pan with a slotted spoon. Discard drippings. 
2. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. 
3. Add reserved turkey, broth, and next 5 ingredients (through chickpeas); bring to a boil. 
4. Reduce heat, and simmer 4 minutes or until mixture thickens. 
5. Remove from heat. Stir in cilantro and lemon juice.