• Before starting, wash and dry all produce.
• Core, then cut pepper into 1/2-inch pieces.
• Roughly chop spinach.
• Roughly chop cilantro.

• Heat a large pot over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then turkey.
• Cook 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt, pepper and half the Moroccan Spice Blend.
• Transfer to a bowl.

• Reheat pot over medium.
• Add 1 tbsp (2 tbsp) oil, mirepoix and peppers. Season with salt and pepper. Cook 3-4 min, stirring often until tender crisp.
• Stir in remaining Moroccan Spice Blend and tomato sauce base. Cook 1-2 min, stirring often, until fragrant.

• Add turkey, chickpeas and their can liquid, stock powder, 1/4 tsp (1/2 tsp) sugar and 1 cup (2 cups) water.
• Bring to a boil over high. Cook for 3-4 min, stirring often, until veggies are tender and stew starts to thicken. (TIP: For a thicker stew consistency, lightly press on some of the chickpeas with the pack of a spoon until they just burst.)

• Add spinach to stew. Season with salt and pepper. Stir to combine. 
• Divide stew between bowls. 
• Drizzle yogurt sauce over stew.
• Sprinkle cilantro over top.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook chicken.**