Brown the Turkey
Place a large skillet over medium-high heat. Add the ground turkey and use a spatula to break it apart into crumbles. Cook, stirring occasionally, until the meat is fully browned and no pink remains.

Season the Meat
Stir in the meat seasonings: 1 teaspoon salt, 1/2 teaspoon black pepper, chili powder, 1/2 teaspoon dried oregano, 1/4 teaspoon paprika, and the minced garlic. Sauté for one additional minute until the garlic is fragrant and golden. Remove the seasoned meat from the pan and set aside.

Sauté the Veggies
Reduce the heat to medium. Add the olive oil to the now-empty skillet along with the cubed zucchini, chopped onion, and bell pepper. Season with the remaining spices: 1/2 teaspoon salt, garlic powder, onion powder, 1/2 teaspoon dried oregano, dried basil, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper. Stir well to coat.

Cook Until Tender
Sauté the vegetables, stirring occasionally, for 5 to 10 minutes. Cook until the onion is translucent and the peppers and zucchini are tender-crisp.

Combine and Simmer
Return the cooked ground turkey to the skillet. Add the water, tomato paste, and fresh baby spinach. (If using chickpeas, add them now). Stir everything together to combine. Cover the skillet and simmer for 5 to 10 minutes until the spinach is wilted and the dish is warmed through.