Learn how to make Turkey and Chickpea Meatballs, one of Rita's recipes for eating healthy after pregnancy.

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Turkey and Chickpea Meatballs


  • 1 (15-ounce) can chickpeas, drained
  • ¼ cup fresh mint
  • 1 tablespoon minced garlic
  • 1-pound ground turkey
  • 1 egg, slightly beaten
  • Salt and pepper
  • 2 tablespoons olive oil
  • ½ cup diced onions
  • 1 tablespoon Moroccan seasoning
  • 1 (28-ounce) can diced tomatoes
  • ½ cup dried apricots, roughly chopped
  • 1 cup cooked couscous per person


  1. To food processor add chickpeas; pulse until roughly chopped. Spoon into a mixing bowl. Add ground turkey, crumbling as it is added. Add egg, salt and pepper; mix well until combined. Form mixture into 12 medium-sized meatballs.
  2. Heat oil in a nonstick skillet. Add meatballs and sear until browned on all sides. Cook for 5 minutes, turning occasionally. Remove meatballs and set aside.
  3. In same skillet add onions; cook for a few minutes. Add Moroccan seasoning, tomatoes and apricots. Heat to simmer and then reduce heat and cook for 5 minutes. Add meatballs back to skillet; cover and simmer for 10 minutes.
  4. Serve meatballs and sauce over cooked couscous.

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