Moroccan-Style Turkey and Chickpeas

The original version of this recipe from Cooking Light called for ground lamb, not turkey.  I'm kind of weird about lamb - every time I try it I'm not really a fan, except when it's ground and covered in spices (usually Indian spices).  I would have made this recipe with ground lamb, if my closest grocery actually had any....that day they did not. So I subbed in ground turkey and it was just fine.  This was a tasty meal - very easy to prepare and great flavors.  I ate it leftover the next day for lunch and it was still great.

Ingredients

1 pound lean ground turkey (or lamb, if your store has it)
2 teaspoons extra-virgin olive oil
2 cups 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 (I left these out.  I hate 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

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add turkey to the pan; cook 6 minutes, stirring to crumble. Remove turkey from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat.

Add onion and carrot to pan; sauté 4-8 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved turkey, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer until mixture thickens.

Remove from heat. Stir in cilantro and lemon juice.  I served it with a small amount of basmati rice to help soak up the liquid.