Spanish stew with turkey meatballs

Ingredients:

• 570 g lean ground turkey
• 1 can (425 g) chickpeas (drained and rinsed)
• 2 cups low-sodium chicken broth
• 2 cans (400g) low-salt diced baked tomatoes
• 2 tbsp. l. olive oil
• 1 large onion, chopped
• 5 crushed cloves of garlic
• Salt and ground black pepper
• 1 tsp smoked paprika
• 1 cup small carrots, sliced ​​into rounds
• 3/4 cup loosely packed chopped fresh parsley (about 1 bunch), plus more for garnish

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Transfer half of the mixture to a large bowl.
   
   Add the bell pepper and carrot to the remaining onion mixture in the pan and cook for 1 minute. Add the tomatoes, chicken broth, and chickpeas. Bring to a boil and simmer, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
2. Meanwhile, add ground turkey, parsley, a teaspoon of salt, and a teaspoon of pepper to the bowl with the onion mixture. Mix with your hands.
   
   Form this mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and cook, turning once, until cooked through, about 7 minutes. Serve, sprinkled with more pepper and parsley.