| 3.3 lbs | 1.5 kg | Granny’s Turkey Thighs |
| 2 tbsp | 30 ml | olive oil |
| 1/2 cup | 125 ml | onion, diced |
| 1 tsp | 5 ml | garlic, diced |
| 1 medium | red or yellow pepper, diced |
| 1/2 cup | 125 ml | carrot, peeled, quartered and cut into 1 inch lengths |
| 1 (796 ml) can | low sodium tomatoes (whole or diced, not crushed) |
| 2 tsp | 10 ml | mild paprika |
| 2 tsp | 10 ml | ground cumin |
| 1 tsp | 5 ml | dried oregano |
| tsp | 5 ml | ground coriander |
| 1/2 tsp | 2.5 ml | cinnamon |
| 1 tsp | 5 ml | dried chilies (optional) |
| 1 1/2 tsp | 7.5 ml | sea salt |
| 1/4 tsp | 1.25 ml | ground pepper |
| 1 (540 ml) can | chick peas, drained and rinsed |
| 1/2 cup | 125 ml | zucchini, quartered and cut into 1 inch lengths |
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