What We Ate Wednesday

When I was getting my nails done last weekend, I was browsing through Bon Appetit and came across a chickpea and pasta recipe that looked good. I had done that combination before and it's surprisingly good, so I picked up some ground turkey to have on hand for a simple meal like this. I had a Junior League meeting and knew Dave would be home late so I prepped dinner before I headed out and was so happy to come home to it later. Super-easy, just a few ingredients, only one pot, pretty healthy and I could incorporate my favorite fall ingredient, pumpkin. The pasta is cooked in broth so it's rich and flavorful. A definite keeper!

Turkey & Chickpea Pumpkin Pasta

1 package lean ground turkey
1/2 can of pumpkin puree
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp paprika
2 tsp chili powder1 can chickpeas, rinsed and drained
1 32-oz box of chicken broth
1 box pasta, campanelle or similar

In a large skillet, brown the turkey over medium-high heat. If there's a lot of fat/liquid, drain most of it off. Stir in the pumpkin puree, seasonings and chickpeas, then add pasta and pour chicken broth until all pasta is covered. Bring to a boil and cook until most of the liquid is absorbed, stirring occasionally. Then turn down to low, taste to make sure pasta is al dente and season with salt and pepper. Serve, topping with feta and crushed red pepper if desired.

You could definitely add chopped onion, garlic, even sausage in place of the turkey and ideally some parsley or similar to brighten it up, but for a basic pantry dinner, this was great.

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