Spanish Turkey Meatball Stew

Spanish Turkey Meatball Stew

2 tablespoons extra virgin olive oil

1 large onion, chopped

5 cloves garlic, minced

kosher salt

1 teaspoon smoked paprika

1 cup sliced small carrots

2 14-ounce cans low sodium diced fire-roasted tomatoes

2 cups low-sodium chicken broth

1 15-ounce can chickpeas, drained and rinsed

1 ¼ pounds lean ground turkey

¾ cup loosely packed fresh parsley, plus more for topping

Freshly ground pepper

Heat olive oil in a large skillet over medium-high heat. Add the onion, garlic, and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half the mixture to a large bowl. Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. 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 ¼ teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Put the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley