Last night I made chickpeas and fusilli, I plopped the remaining (guesstimating) 3/4 lb. of the ground turkey in a pan, covered and cooked on very low heat, broke it up a bit when it was cooked outside, sprinkled with parsley flakes, black pepper, cayenne and lite salt, continued cooking until it was thoroughly non-pink. I had it low enough that it only barely browned, but I could taste a little caramelization. I had to pour off quite a bit of liquid near the end because it was thoroughly cooked but not drying out.

Served about half the turkey (3/8 lb?) for lunch today over ~1/3 of the fusilli chickpea salad. Yum! It was supposed to get a dusting of parmesan/romano cheese, but I forgot until I was almost out the door, and in a hurry.